Description
Succulent shrimp sautéed in a fragrant garlic-infused olive oil with a hint of chili and lemon. A classic Spanish tapas dish that’s quick, flavorful, and perfect with crusty bread.
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined (tails on)
- 1/3 cup extra virgin olive oil
- 8 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tsp smoked paprika (optional)
- 1/4 cup dry white wine (or substitute with broth)
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, finely chopped
- Salt to taste
- 1/2 lemon, cut into wedges (for serving)
Instructions
- Pat shrimp dry and season lightly with salt.
- Heat olive oil in a large skillet over medium-low heat. Add garlic and cook 1-2 minutes until fragrant but not browned.
- Add red pepper flakes and smoked paprika (if using), stirring for 10 seconds.
- Increase heat to medium-high. Add shrimp in a single layer; cook 1-2 minutes per side until pink.
- Pour in white wine and lemon juice; simmer 1 minute to reduce slightly.
- Remove from heat. Stir in parsley and adjust salt if needed.
- Serve immediately with lemon wedges and crusty bread to soak up the garlic oil.
Notes
- For extra richness, add 1 tbsp cold butter at the end and swirl into the sauce.
- Keep garlic from browning by cooking on low heat—burnt garlic turns bitter.
- Use the best quality olive oil for maximum flavor.
- Works as an appetizer (tapas) or main dish over pasta/rice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer/Seafood
- Method: Sautéing
- Cuisine: Spanish
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 24g
- Cholesterol: 190mg
