Spanish Garlic Shrimp Recipe

If you’re craving a bite of Spain right in your own kitchen, you’re going to absolutely adore this Spanish Garlic Shrimp Recipe. It’s one of those magical dishes that combines minimal ingredients with bold, irresistible flavors, and it comes together in just about 10 minutes flat. I love this recipe because it’s quick enough for a weeknight but impressive enough to serve when friends drop by unexpectedly. Trust me, once you try it, you’ll find yourself making it again and again!

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Ingredients You’ll Need

Each ingredient in this Spanish Garlic Shrimp Recipe plays its own role, balancing bold and subtle flavors. The olive oil carries the garlic’s intense aroma, while smoked paprika and dried chilies add warmth and a hint of spice. Don’t worry, the spice is gentle and can easily be adjusted.

• Olive oil: Use a good quality extra virgin olive oil for the best flavor; it’s the base of this dish.
• Garlic cloves: Crushing and slicing the garlic releases maximum flavor without being too overpowering.
• Dried cayenne chilies (optional): Adds a subtle heat; omit if you prefer a milder taste.
• Raw spot prawns: Heads and shells on maximize flavor; trust me, it makes a difference in the dish’s richness.
• Smoked paprika: This little spice adds a delicious smoky depth that’s classic in Spanish cooking.
• Sea salt: Enhances all the flavors and finishes the dish perfectly.
• White wine or sherry: A splash adds acidity and a touch of sweetness that balances the garlic and heat.
• Fresh parsley: Chopped and sprinkled on top to add brightness and freshness.
• Lemon wedges: For a zingy finish—don’t skip ‘em!
• Crusty bread: Essential for soaking up all that delicious garlicky oil.

Variations

One of the things I love most about this Spanish Garlic Shrimp recipe is how easy it is to make your own. Whether you want to dial up the spice or switch proteins, there’s plenty of room to experiment and keep things fresh.

• Make it Spicy: I once added a pinch of smoked chili flakes along with the dried cayenne for an extra kick that my spice-loving friends adored.
• Swap Seafood: If prawns aren’t your thing, try using large shrimp or even scallops for a different texture experience.
• Herb Twist: Feel free to add fresh thyme or oregano alongside parsley for a herbaceous variation I particularly enjoy in the summer.
• Wine Substitute: No wine? A splash of chicken broth or lemon juice works well – just keep the balance between acidity and richness.

How to Make Spanish Garlic Shrimp Recipe

Step 1: Sauté the Garlic and Chilies

Start by heating your olive oil in a wide frying pan over medium heat. Toss in the lightly crushed and thinly sliced garlic along with the dried cayenne chilies. Fry just for about one minute — this softens the garlic and infuses the oil, but don’t let it brown or it’ll turn bitter. This step releases the heart of the flavor. I like to gently swirl the pan to keep the garlic moving, ensuring even cooking.

Step 2: Add the Prawns with Paprika and Salt

Turn your heat up to high and arrange the raw prawns in a single layer in the pan. Sprinkle with smoked paprika and a pinch of sea salt. This is where the magic starts — cooking on high heat sears the prawns quickly, locking in juiciness. Fry for just one minute until the prawns begin to change color. Trust me, timing here matters because overcooking makes them rubbery.

Step 3: Deglaze with White Wine and Finish Cooking

Pour in the white wine (or sherry) and flip the prawns so they cook evenly. Let everything cook for about two more minutes until the prawns turn a vibrant pink and are perfectly tender. The wine lifts all those rich flavors from the pan, creating a light sauce. Be careful because the pan and oil will stay hot for a while after cooking, so handle with care!

Step 4: Serve with Parsley, Lemon, and Crusty Bread

Once done, sprinkle over a generous handful of chopped fresh parsley for that fresh pop of green and flavor. Serve immediately with lemon wedges to squeeze over, and of course, a big hunk of crusty bread to soak up the garlicky, smoky oil. This step is crucial because there’s nothing better than mopping up those delicious pan juices.

How to Serve Spanish Garlic Shrimp Recipe

Garnishes

I always top this dish off with a handful of freshly chopped parsley—its bright, herby flavor cuts through the richness beautifully. A sprinkle of flaky sea salt just before serving elevates the flavors even more. And lemon wedges? Absolutely essential. That squeeze of fresh lemon juice wakes up the dish in the best way.

Side Dishes

My go-to side is crusty bread—rustic baguette or sourdough—perfect for soaking up every last bit of that garlicky oil. I’ve also served this with simple roasted vegetables or a light green salad for a bit of crunch and freshness. Fancy it up with some sauteed spinach or sautéed potatoes if you want a heartier meal.

Creative Ways to Present

For a special occasion, I like to serve the prawns in individual small terracotta dishes – it’s authentic tapas style and keeps the shrimp warm longer. Garnishing with a sprig of fresh parsley and arranging lemon wedges artfully around makes it look restaurant-worthy. You can also turn it into a tapas platter with olives, manchego, and chorizo on the side for a true Spanish feast.

Make Ahead and Storage

Storing Leftovers

I rarely have leftovers because this dish disappears fast, but if you do, store them in an airtight container in the fridge within two hours of cooking. The shrimp will keep well for about 1-2 days, though they’re best fresh.

Freezing

Because shrimp can get rubbery after freezing, I don’t recommend freezing this dish if you want the best texture and flavor. However, if you must, freeze immediately in an airtight container and thaw gently in the fridge before reheating.

Reheating

Reheat leftovers gently in a skillet over low heat to avoid overcooking the shrimp. Adding a splash of olive oil or a little water can help keep them moist. Avoid the microwave if you want to preserve texture.

FAQs

Final Thoughts

This Spanish Garlic Shrimp Recipe is a little gem I keep returning to whenever I want something fast, flavorful, and utterly satisfying. It’s one of those dishes that makes you feel like you’re at a lively tapas bar in Spain, even if you’re just sitting at your kitchen table. Give it a try—you’ll love how easy it is to make, and I bet it’ll become a staple in your recipe rotation just like it did in mine.

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