This Spanish Garlic Shrimp is near and dear to my heart. It brings back memories of the incredible trip my husband Pete and I took to Spain in 2010. It was quite an adventure filled with plenty of amazing sites, culture and of course, food. Our trip included some time in San Sebastian, a picturesque seaside town and Spain’s culinary capital. With 15 Michelin stars, San Sebastian is one of the top foodie destinations in the world.
We also got to visit La Boqueria, the famous market in Barcelona that's every foodie's dream. But probably my favorite memory from the trip is of the late night strolls down La Rambla in Barcelona enjoying a wide variety of tapas, or small plates, at casual eateries. Gambas Al Ajillo, or Garlic Shrimp, is one of the most common tapas dishes in Spain and it also happens to be one of my favorites.
It’s a simple dish that uses just a few ingredients but is packed with so much flavor. Fresh shrimp are sautéed in olive oil that is infused with garlic and chilies. The dish is traditionally cooked in cazuelas, earthenware dishes that are placed directly on the grill. A cast-iron skillet works just as well.
This dish is packed with beneficial nutrients as well as flavor. Olive oil provides heart healthy
monounsaturated fats and the shrimp add plenty of protein, iron, Vitamin B12 and omega-3 fatty acids. Be sure to serve this dish with lots of crusty bread to soak up the delicious, garlicky sauce.
For an authentic Spanish experience, serve it with my Pan con Tomate or Tomato Bread.
Spanish Garlic Shrimp
Equipment
Ingredients
- ⅓ cup olive oil
- 4 cloves garlic, finely chopped
- ¼ teaspoon chili flakes
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon sweet Spanish paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- 2 tablespoons dry sherry
- 1 ½ tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
- Pan con Tomate (Spanish tomato bread) or crusty bread, for serving
Instructions
- Pour the oil into a large sauté pan (or cazuelas) and add the garlic and chili flakes. Turn the heat up to medium high. As the pan heats up, the oil will slowly get infused with the flavor of the garlic and chili (do not let the garlic brown).
- Once the oil is hot and the garlic is fragrant, add the shrimp to the pan. Season them with the paprika, salt and pepper. Cook the shrimp about 2 minutes, until they just turn pink, stirring often.
- Add the sherry and lemon juice and cook another 2-3 minutes until the liquid is reduced and shrimp are cooked. Sprinkle the parsley on top. Serve with Pan con Tomate (tomato bread) or crusty bread for soaking up all of the delicious sauce.
Notes
Nutrition
Usha says
Wow! Thanks Sonali
sonaliruder says
Thank you!
Shar says
Perfect for summer dinner!
sonaliruder says
Yes, it is- thank you!
Chrisitina says
Definitely a great shrimp recipe! Especially with fresh bread to soak up the delicious sauce!
sonaliruder says
Thank you! Yes, gotta have the sauce!
Crystal says
I love shrimp and this is the perfect recipe! I’ll definitely be making this more often!
sonaliruder says
Awesome! Let me know how it goes if you make it!
Sue Craig says
I could enjoy shrimp all day... every day! This looks delicious and so easy! I really cannot wait to try it! As always I look forward to more recipes, Sonali.
sonaliruder says
Me too! Thanks, Sue! 😘
Sara says
This looks amazing! I can’t wait to try it!
sonaliruder says
Thanks, Sara!
Isaac says
I made this yesterday and it was absolutely fantastic. I am going to try substituting other seafood and maybe even chicken and see how it turns out.
Jessica Levinson says
How funny we went to Spain and San Sebastián for our 5th anniversary last year! Great minds 😉
Katie Serbinski says
I took a trip to Spain as a high school senior--- and all I remember is getting a loaf of crusty bread with every meal lol! That was more than 10 years ago... I definitely need to go back to truly appreciate the cuisine [or make this delicious recipe at home]. Can't wait for your tomato bread recipe!
Big Rigs 'n Lil' Cookies says
This sounds so delicious. I LOVE that you used Wild Caught Gulf Shrimp, in my opinion they have so much more flavor. And, that kind of shrimp is not always easy to find where I live, so I will be checking out Sizzlefish.
Kara says
I love this recipe, Sonali! Brings me back to Barcelona and one of my favorite tapas dishes! And do I spy tomato bread in the background?! YUM!
Ben Maclain | Havocinthekitchen says
Shrimp, garlic, lemon, and parsley (or other herbs) - that's perfect marriage! With a piece (better two or three) of delicious fragrant bread, that's just divine! Good job, Sonali!
sonaliruder says
It is a great combination. Thanks for stopping by, Ben!
Shashi Charles says
YUM! I adore this simple shrimp dish Sonali - the sherry and paprika combined with everything else must have made this so delicious!
sonaliruder says
Thanks, Shashi! The combo is really good- we soaked up every last bit of the yummy sauce with crusty bread!
anne@cravingSomethingHealthy.com says
Love this simple dish! I don't make shrimp nearly enough, but I'll be trying this recipe soon! Pinned 🙂
sonaliruder says
Thanks, Anne! I like making shrimp because they cook so quickly- perfect for busy weeknights!
Meal Makeover Mom Janice says
Wow, I just got some shrimp on sale at Whole Foods and it looks like this will be what I make! I lived in Cadiz, Spain for a semester in college and returned this year. I can almost taste the amazing shrimp!
sonaliruder says
That must have been an amazing experience! I hope you try my version of the dish!
Farrah says
I've heard such amazing things about Sizzlefish! :] This sounds delicious, and the fact that they were already peeled definitely helps with prep time! :D!
sonaliruder says
They are terrific! Thanks, Farrah. It's a quick dish to make and using peeled and deveined shrimp makes it even faster!