This post may contain affiliate links. Please read our disclosure policy.
This Mediterranean Garlic Shrimp is inspired by one of my all-time favorite dishes from Spain—gambas al ajillo.
It’s simple, bold, and full of flavor. Juicy shrimp baked in a garlicky olive oil sauce, finished with lemon, tomatoes, and a sprinkle of feta—it’s the kind of dish that feels special, but is incredibly easy to make at home.
Table of Contents
- Why You’ll Love This Recipe
- A Little Backstory
- Ingredients & Substitutions
- Calories and WW Points
- How to Make Low Carb Garlic Shrimp
- Recipe Tips & Notes
- Serving Suggestions
- Ways to Use Leftovers
- Mediterranean Garlic Shrimp (Easy, Low Carb & WW-Friendly) Recipe
- Frequently Asked Questions
- More Easy Shrimp Recipes
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Big, bold garlic flavor
- Naturally low carb and protein-packed
- Simple ingredients with a Mediterranean twist
- Perfect for dinner, entertaining, or tapas-style meals
A Little Backstory
I lived in Spain for four years while serving in the U.S. Navy, and it’s still one of my favorite places in the world.
We were stationed near the coastal town of Rota, where fresh seafood, strong coffee, and simple meals were part of everyday life. On a recent return trip, not much had changed—and one dish we kept coming back to was gambas al ajillo (garlic shrimp).
This recipe is my easy, at-home version—simple, flavorful, and reminiscent of those meals we enjoyed so much.
Ingredients & Substitutions
- Large shrimp (peeled and deveined) – The star of the dish. You can use fresh or frozen (thawed). Smaller shrimp will cook faster—just adjust timing.
- Garlic (minced) – Essential for that classic flavor. Fresh is best, but jarred works in a pinch.
- Olive oil – Adds richness and helps carry the garlic flavor.
- Butter – Adds depth and a silky finish. You can reduce or replace with more olive oil if preferred.
- Salt & pepper – Simple seasoning to enhance the shrimp.
- Crushed red pepper flakes (optional) – Adds a little heat—adjust to your taste.
- Fresh lemon juice – Brightens everything and balances the richness.
- Roma tomato, diced – Adds freshness and a pop of color. Cherry tomatoes work well too.
- Feta cheese, crumbled – Adds a salty, tangy contrast. You can omit or substitute with goat cheese if preferred.
- Fresh parsley or basil, chopped – Adds a fresh finishing touch.
Calories and WW Points
According to my calculations, each serving has 246 calories and 7 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
7 PointsPlus (Old plan)
How to Make Low Carb Garlic Shrimp
Step 1:
Preheat oven. Add olive oil, butter and garlic to an 8-inch square pan. Heat in oven until garlic sizzles.
Step 2:
Add seasoned shrimp to hot pan with oil and garlic and cook.
Step 3:
Remove pan and turn the shrimp. Add the lemon juice, diced tomatoes, feta and parsley or basil.
Step 4:
Return to oven until shrimp are done.
Recipe Tips & Notes
- Don’t overcook shrimp—they become tough quickly
- Preheating the oil, butter, and garlic makes a big difference in flavor
- Use a wide dish so shrimp cook evenly
- Pat shrimp dry before cooking for best texture
Serving Suggestions
This dish is incredibly versatile:
- Serve with warm crusty bread or flatbread and a green salad.
- Try it over your favorite pasta.
- Keep it low carb by using zucchini noodles or spaghetti squash.
- Serve alongside brown rice and steamed broccoli.
- Enjoy it with grilled or oven roasted vegetables.
Ways to Use Leftovers
- Add to a salad or grain bowl
- Use as a topping for flatbread or pizza
- Stir into scrambled eggs or an omelet
- Turn into a quick soup with broth, greens, and beans or orzo
If you’ve made this Mediterranean Garlic Shrimp, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Mediterranean Garlic Shrimp (Easy, Low Carb & WW-Friendly)
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 lemons, juiced
- 1 Roma tomato, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley or basil, chopped
Instructions
- Preheat oven to 400F degrees.
- Add olive oil, butter and garlic to an 8-inch square pan. Heat in oven 2-3 minutes or until garlic sizzles.
- Pat dry shrimp and season with salt, pepper and red pepper flakes.
- Add shrimp to hot pan with oil and garlic. Return to oven and cook for 5 minutes.
- Remove pan and turn the shrimp. Add the lemon juice, diced tomatoes, feta and parsley or basil.
- Return to oven for 7-10 minutes or until shrimp are done.
Notes
- If you are using smaller shrimp, reduce cooking time.
- Thaw frozen shrimp overnight in the refrigerator or more quickly by soaking in cool water for 10-15 minutes.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Can I use frozen shrimp?
Yes—just thaw completely and pat dry before using.
How do I know when shrimp are done?
They should be pink, opaque, and slightly curled.
Can I make this on the stovetop instead?
Yes—sauté garlic in oil and butter, then cook shrimp and finish with toppings.
Is this very garlicky?
Yes—in the best way! You can reduce the garlic if you prefer a milder flavor.
Can I make this dairy-free?
Absolutely—just skip the butter and feta or replace with olive oil.
More Easy Shrimp Recipes
If you enjoyed this one, you might also like:
I was a little scared making this and oh my goodness was this super good this is a keeper yummy
Dear Ida, so glad you liked this!! It’s a keeper at our house too.
this is dinner for tonight along with a WW sugar free , sugar free strawberry jello poke cake and serving the shrimp over spaghetti. squash
Yum! Thanks for sharing your menu with us!!
Delicious! Very easy to put together. I used my cast iron skillet and added some penne pasta before serving. The flavors were so good; loved the freshness the lemon added to the dish. Will definitely be making again. Thanks for the great recipe!
Hi Patti,
Glad you liked this recipe. It’s a longtime favorite with us too!! We appreciate you taking the time to let us know. ~Martha
LOVE this recipe – once tried, it is a definite favorite! Makes a special dressed up company meal as well.
I can’t wait to try this recipe but I have one question the serving size says 1/2 cup and that sounds way wrong especially if it’s 246 calories! Can you clarify this for me?
T.hank you so much Martha and you know I always appreciate your recipes!
Hi Mary,
The recipe makes 4 servings. One serving is 1/4th of the recipe. The cup amount will depend on many variables including
the size of the shrimp, etc. It does have quite a bit of butter and olive oil which adds the bulk of the calories. To lower the calories
use less. You can also bulk it up more by using more chopped tomatoes and herbs. Hope this helps. ~Martha
How can I adjust the cook time for cooked shrimp?
Hi Fran, I’ve never made this with cooked shrimp and am not sure it would provide the same flavor. ~Martha