Spanish-Style Shrimp With Garlic

By Martha Rose Shulman

Spanish-Style Shrimp With Garlic
Craig Lee for The New York Times
Total Time
About 30 minutes
Rating
5(1,074)
Comments
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Garlic and shrimp take center stage in this classic Spanish dish, which is served as a tapa in Spain but also makes a great main dish. Serve with rice, or if serving in earthenware dishes, with crusty bread for dipping.

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Ingredients

Yield:4 to 6 servings
  • 1¼pounds medium shrimp, shelled and de-veined (Look for domestic farmed shrimp or Oregon pink shrimp.)
  • Sea salt or kosher salt to taste
  • 2tablespoons extra virgin olive oil
  • 6garlic cloves, peeled and coarsely chopped or thinly sliced
  • 1bay leaf, broken in half
  • 1dried red chile, seeded and crumbled
  • 2tablespoons minced parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

126 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams protein; 241 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Sprinkle the shrimp with salt, toss and let sit for 15 minutes.

  2. Step 2

    Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.

Tip
  • Advance preparation: Everything can be prepped and ready to go hours ahead, but the cooking here is last-minute.

Ratings

5 out of 5
1,074 user ratings
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Comments

Yvonne

Gambas as my Spanish family calls them - add to recipe 1/2 cup dry white wine while cooking shrimp - remove shrimp and reduce sauce. Pour over shrimp. Enjoy!

Aster Max

Oregon shrimp, as suggested by the author, are domestic- not foreign - shrimp and will cook up just as fine as Carolina shrimp and aren't discriminatinatory.

Pinkney

It's better if you can get wild shrimp from the Carolinas. Friends don't let friends eat foreign shrimp.

suzanne

How is it possible to follow this recipe without having the garlic become over browned /bitter? Any tips would be appreciated.

Kirk

Friends don’t let friends cook, serve or eat farmed shrimp. Support American shrimpers!

PJ

Has anyone done this ahead and served chilled or room temp as an appetizer?

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