Costa Rican Shrimp in Garlic Sauce - 20-Min Recipe

Get ready to transport your taste buds straight to the sunny coasts of Costa Rica with this incredible Authentic Costa Rican Camarones al Ajillo! If you're searching for an `easy garlic shrimp recipe` that's bursting with flavor but won't weigh you down, you've found your new go-to. This isn't your average `shrimp in garlic sauce` – this definitive Costa Rican-style version is a vibrant, 20-minute, one-pan wonder that's perfect for a quick weeknight meal or an impressive dinner party appetizer.
Forget heavy cream sauces! Our `butter garlic shrimp ingredients` come together to create a rich, saucy, and gloriously non-creamy dish that’s incredibly satisfying. Imagine plump, tender shrimp swimming in a luscious, garlicky broth, brightened with fresh lime and herbs. It’s fantastic served over fluffy white rice, as a delightful `easy shrimp and pasta dish` (hello, `garlic butter pasta with shrimp`!), or simply with some crusty bread for soaking up every last drop of that amazing sauce. This recipe is designed to be simple, fast, and utterly delicious – a true taste of Pura Vida!

Ingredients

• Shrimp: 1 ½ pounds large raw shrimp (21/25 count), peeled and deveined, tail-on or off
• Olive Oil: 2 tablespoons good quality olive oil
• Unsalted Butter: 4 tablespoons (½ stick) unsalted butter, divided
• Garlic: 8-10 cloves fresh garlic, finely chopped or thinly sliced (about ¼ cup)
• Dry White Wine: ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) OR seafood/vegetable stock for a non-alcoholic option
• Lime: 1 large lime, freshly squeezed (about 2 tablespoons), plus extra wedges for serving
• Fresh Herbs: ¼ cup fresh cilantro or parsley, chopped, plus more for garnish
• Salt: ½ teaspoon kosher salt, plus more to taste
• Black Pepper: ¼ teaspoon freshly ground black pepper, plus more to taste
• Optional Heat: ¼ teaspoon red pepper flakes OR 1 small fresh chile (like a jalapeño or serrano), thinly sliced (seeds removed for less heat)

Directions

1. Prep the Shrimp: If using frozen shrimp, make sure they are fully thawed. Pat the shrimp thoroughly dry with paper towels. This is key for a good sear! Place them in a bowl and season generously with ½ teaspoon salt and ¼ teaspoon black pepper. You can let them rest for 10-15 minutes at room temperature while you prep other ingredients, but it’s not strictly necessary.
2. Build the Garlic Butter Base: Grab a large, heavy skillet (stainless steel or cast iron works great). Place it over medium heat. Add the olive oil and 3 tablespoons of the butter. Once the butter is melted and foamy, add the chopped or sliced garlic and the optional red pepper flakes or fresh chile. Cook gently for 1-2 minutes, stirring frequently, until the garlic is fragrant and just barely starting to turn pale gold.
3. Do NOT let the garlic brown or it will become bitter! If it starts to color too quickly, pull the pan off the heat for a few seconds.
4. Deglaze with Wine and Citrus: Pour in the dry white wine (or stock). Let it simmer and bubble for about 1 minute, allowing the alcohol to cook off and the sauce to reduce slightly. Squeeze in the fresh lime juice and give the sauce a light taste. Add a pinch more salt if needed.
5. Cook the Shrimp: Increase the heat slightly to medium-high. Add the seasoned shrimp to the skillet in a single layer. Don't overcrowd the pan; if necessary, cook in two batches. Cook for just 1-2 minutes per side, depending on the size of your shrimp. You'll know they're done when they curl into a C-shape and turn opaque pink. Remember, shrimp cook very quickly and will continue to cook a bit after you remove them from the heat, so it’s better to slightly undercook them than overcook them!
6. Finish & Adjust: As soon as the shrimp are cooked, remove the pan from the heat. Stir in the chopped cilantro or parsley. Swirl in the remaining 1 tablespoon of cold butter – this helps to emulsify the sauce and make it extra silky. Taste the sauce one last time and adjust the salt, lime juice, or heat if needed.
7. Serve Immediately: Transfer your delicious Camarones al Ajillo and all that glorious `shrimp and garlic sauce` to a warm, shallow serving dish, or simply serve it right in the skillet. Enjoy right away!