Sautéed Shrimp With Garlic and Saffron

By Mark Bittman

Sautéed Shrimp With Garlic and Saffron
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
Total Time
15 minutes
Rating
5(592)
Comments
Read comments

Featured in: Shrimp Is Having Its 15 Minutes

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • ¼cup olive oil
  • 3sliced garlic cloves
  • 1½pounds peeled shrimp
  • 1teaspoon smoked paprika
  • 1teaspoon ground cumin
  • pinch of saffron

    • Garnish

    • Parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

181 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 137 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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Put ¼ cup olive oil in a large skillet over medium-low heat.

  2. Step 2

    Add 3 sliced garlic cloves, and cook until golden.

  3. Step 3

    Stir in 1½ pounds peeled shrimp, 1 teaspoon each smoked paprika and ground cumin and a pinch of saffron (optional).

  4. Step 4

    Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

Ratings

5 out of 5
592 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Rita

This was very tasty. Adding a spritz of Meyer lemon juice really amped the flavor.

Lneufeld

Made with 1 lb shrimp, for two. Used seasonings slightly reduced. Added spinach after garlic, added juice of half a lemon. Served over less than half pound fresh linguini. Excellent, a repeat. Next time will use full amount of seasonings.

Thelesis

Quick, easy and flavorful, a great go-to recipe for shrimp. Due to the smokiness of the cumin and paprika, pair it with a salad or slaw with a bright citrus note for a nice balance.

Lindy

Can you serve this as a cold appetizer?

Dee

We enjoyed this recipe. First of all it was quick to compile and cook. Best of all the spice combination was excellent. I would make this again and again!

DS

Easy and excellent flavor.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.