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Chili Garlic Shrimp from Barefeet in the Kitchen

Cooked in a skillet or on the grill, this flavorful shrimp is finger-licking good!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Main Course
Servings: 3 servings
Author: Tricia


  • 1 lb. large raw deveined shrimp

For the marinade:

  • 1/4 cup olive oil
  • 2- tablespoons fresh lemon juice, about 2 lemons
  • 2- large cloves garlic, minced
  • 2- teaspoons chili powder
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon Kosher salt

To cook the shrimp:

  • 1 tablespoon olive oil
  • 2 large cloves garlic, minced (not used for grilled shrimp)
  • 1 teaspoon granulated sugar


  • Rinse the shrimp and pat them dry with a paper towel. Remove the shells if desired.
  • For the marinade combine 1/4 cup olive oil, lemon juice, 2 minced cloves garlic, chili powder, 1 1/2 tablespoons sugar and salt in a large ziplock bag. Add the shrimp and turn to coat. Allow the shrimp to marinate for 15 minutes on the counter top.
  • Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and when it shimmers, add the remaining garlic. Sauté the garlic for 1 minute, then sprinkle with 1 teaspoon sugar. Sauté for another 30 seconds and then add the shrimp in a single layer. Discard the extra marinade. Cook the shrimp for 2 minutes, then turn and increase the heat to high and cook for 2 minutes while reducing any remaining liquid. Remove the shrimp from the pan when it's pink and cooked through.
  • Serve immediately.


Recipe by Mary Younkin of Barefeet in the Kitchen
Grilling directions: Soak wooden skewers in water then thread the shrimp onto the skewers. Heat the grill to medium-high and generously oil the grates to prevent sticking. Place the skewers on the grill and sprinkle lightly with 1 teaspoon sugar. Let the shrimp cook for 3 to 4 minutes per side, turning once or twice, just until the shrimp are pink and cooked through.