Spanish Garlic Shrimp
Sizzling. Garlicky. Juicy. A true tapas classic that takes just minutes to make — but feels like a luxury bite every time.
WHY YOU’LL LOVE THIS RECIPE:
This dish is rich, bold, and deeply aromatic — the perfect combination of olive oil, golden garlic, and plump shrimp, finished with a hint of chili and fresh parsley. Whether served with crusty bread, over rice, or simply on its own, it’s always a crowd-pleaser.
INGREDIENTS:
(Serves 2–3 as a tapa, or 1–2 as a main)
• 1 lb large shrimp, peeled and deveined
• Kosher salt, to season
• 6–8 garlic cloves, thinly sliced
• ⅓ cup extra virgin olive oil
• 1 dried red chili or ½ tsp red pepper flakes (optional, for heat)
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon lemon juice (optional, but brightens the flavor)
• Crusty bread, for serving
INSTRUCTIONS:
1. Prep the shrimp:
Pat the shrimp dry and lightly season with kosher salt. Let them sit while you get everything else ready.
2. Infuse the oil:
In a small skillet or pan, heat the olive oil over medium-low. Add the sliced garlic and dried chili. Let the garlic slowly toast in the oil, stirring often. You want it to turn golden, not brown — about 2–3 minutes. This step gives the oil that deep, garlicky magic.
3. Add the shrimp:
Turn the heat up to medium-high and add the shrimp in a single layer. Cook for 1–2 minutes per side, until they turn pink and just curl up. They’ll cook fast — don’t overdo it!
4. Finish it off:
Once the shrimp are cooked, remove from heat. Stir in the chopped parsley and a squeeze of fresh lemon juice if using.
5. Serve immediately:
Transfer everything — shrimp, oil, garlic, and all — to a warm plate or small dish. Serve with lots of crusty bread to soak up every last drop of that garlicky olive oil.
TIPS & TWISTS:
• Add a splash of dry sherry or white wine to deglaze the pan before adding the shrimp.
• Try this with scallops or squid for a seafood twist.
• For more depth, sprinkle with smoked paprika at the end.
