A few ingredients and 15 minutes is all you need to make this Fried Garlic Sambuca Shrimp. A dish so good it used to be one of the most-ordered appetizers at the Italian restaurant I worked at for years. It’s buttery, garlicky, and just a little bit boozy. The sambuca adds this subtle, anise-y warmth that you can’t replicate with anything else, and the whole thing comes together in one pan before your guests even take their coats off.

I spent years waitressing at a local Italian spot, and their Shrimp Gamberi was always on the menu, always flying out of the kitchen, and always the thing people ordered twice. I didn’t know the exact recipe, but the memory of it stuck with me for over a decade. One weekend I decided to finally just try to recreate it and I think I got pretty close. This one’s been a go-to ever since. It works great as an appetizer, but also paired with a caesar or a simple tossed salad, it’s a full dinner. Want more shrimp recipes? Try my Spicy Shrimp Scampi Spaghetti and Shrimp Fried Rice Recipe.

😍 Why You’ll Love This Fried Garlic Sambuca Shrimp

Done in 15 minutes: One pan, five ingredients, and barely any cleanup.
The sambuca is the secret: It adds this quiet, warm, slightly sweet depth that wine just won’t give you.
Garlic butter sauce: The pan drippings are ridiculously good—garlicky, rich, and just a little boozy. Crostini is non-negotiable for mopping it all up.
Works as an appetizer or a main: Guests arriving in 20 minutes? Make this. Need dinner on the table fast for the family? Also make this.

What is Sambuca?

Sambuca is an Italian anise flavoured liqueur. It is flavoured with essential oils obtained from star anise and other spices such as elderflower, and liquorice.

🍤 Ingredients You’ll Need to Make This Fried Garlic Sambuca Shrimp

Shrimp: Pat them really dry before they hit the pan. Any excess moisture will steam them instead of fry them, and you want that golden, slightly crisp edge.
Olive oil and butter: The olive oil raises the smoke point so the butter doesn’t burn, and together they make the most ridiculously good base for the sauce.
Garlic: It goes in first and gets to bloom before anything else touches the pan.
White sambuca: This is what makes the whole dish. It deglazes the pan and lifts all the garlic bits, and adds a subtle anise warmth that you just can’t fake with anything else. If you don’t have it, a dry chardonnay works, but sambuca is worth tracking down.

Fresh parsley: Folded in right at the end for a pop of colour and brightness.
Salt: Seasoning as you go rather than all at once makes a real difference in how the flavour comes through.
Pepper: Same approach as the salt—a little on each side as the shrimp cook.
Red pepper flakes: Technically optional, but I’d argue they’re not. They add just enough kick to balance out all that rich, buttery garlic without making the dish spicy.
Toasted crostini: You definitely need these for serving.

✔ How To Make Fried Garlic Sambuca Shrimp

Begin by preparing your shrimp. Pat to dry, and set aside until ready to use. To a large pan, add your olive oil and butter and set to medium heat. Add your garlic and sauté for 1-2 minutes, just until fragrant. Add your shrimp, making sure to not crowd the pan.

Season with salt, pepper and red pepper flakes and fry on medium/high heat for 1-2 minutes, just until the edges begin to turn pink. Flip the shrimp, season again lightly with salt and pepper and then add your sambuca and cook on medium/high heat for an additional 2 minutes, or until the shrimp is cooked.

Add your parsley, gently toss to combine. Remove from heat, pour shrimp and garlic butter into a medium sized serving bowl. Serve with toasted crostini and enjoy right away!

🗒 Variations

Add a little cream: Pour in a splash of heavy cream after the sambuca for a richer, more restaurant-style sauce that coats the shrimp even more generously.
Lemon finish: A squeeze of fresh lemon right before serving brightens everything up and plays nicely against the anise notes of the sambuca.

🗒 Substitutions

Sambuca: A dry white wine like chardonnay is the best swap here if you don’t have sambuca on hand.
Salted vs. unsalted butter: Just adjust how much salt you add to the pan accordingly.
Crostini: Toasted sourdough, a crusty baguette, or even just thick slices of garlic bread all do the job if you don’t have crostini.

🍴 Leftovers? Lucky you.

This is best eaten right off the stove, but if you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat in a pan over medium heat with a small knob of butter for 2–3 minutes, tossing gently until warmed through. I’d skip the microwave—shrimp reheated that way can get rubbery fast.

🤔 FAQ’S

👩‍🍳 Hungry For More?

If you loved this Fried Garlic Sambuca Shrimp, then make sure to check out a few of my other recipes you may also love:

• Spicy Shrimp Scampi Spaghetti
• Shrimp Fried Rice Recipe
• Garlic Cream Sauce
• Salmon Pasta with Lemon Cream Sauce
• Lemon Dill Salmon
• Death by Garlic Pasta

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this Fried Garlic Sambuca Shrimp recipe (or any recipe of mine) don’t forget to leave a review.