Spanish Garlic Shrimp for a quick and easy seafood dinner!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Appetizer, Main Course
Cuisine: Spanish
Servings: 4People
Author: Derek Wolf
Ingredients
1.5lbsWhole Shrimppeeled & de-veined
3tbspMinced Garlic
3tbspOlive Oil
2tbspSherry Cooking Wine
1.5tspSmoked Paprika
1.5tspRed Chili Flakes
1medium Lemonjuiced
Kosher Saltto taste
Chopped Parsleyfor garnish
Toasted Breadfor serving
Instructions
Preheat a medium high heat fire (around 350F) for direct cooking. Add a cast iron skillet to the fire about 1 minute before cooking.
First, add your olive oil to melt in the skillet.
Next, add the minced garlic and red chili flakes and let it brown for 90 seconds.
Once browned, add all of your shrimp to the skillet (make sure to not overcrowd the pan), season with paprika, salt & pepper then cook for about 90 seconds on the first side.
Flip the shrimp over and then deglaze the skillet with the sherry wine and the lemon juice.
Stir and little and continue to cook the shrimp for another 1-2 minutes until fully done.
When the shrimp are done, pull the whole skillet off the fire to cool.
Garnish the skillet with chopped parsley and crusted bread. Serve and enjoy!
Video
Notes
You can cook the shrimp with the shell on or off. Cooking with the shell makes the shrimp juicier and more seafood-forward, but it loses the seasoning. Alternatively, the shrimp peeled will be more seasoning forward.