Spanish garlic shrimp with crusty bread
Shrimp sizzled in golden garlic oil with smoked paprika and lemon, the tapas-bar favorite you mop up with warm bread.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $4.81 a serving
- 410 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 12 oz raw shrimp, peeled and deveined, thawed if frozen
- 6 cloves garlic, thinly sliced
- 1 lemon, half juiced, half cut into wedges
- 2 tbsp fresh parsley, chopped
- 6 slices french bread, warmed or toasted (optional)
From your pantry
- ½ tsp salt
- ¼ cup olive oil
- ¼ tsp red pepper flakes
- 1 tsp smoked paprika
Each serving has about 410 calories, 35 g protein, 6 g carbs and 28 g fat, and costs about $4.81 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No raw shrimp? Frozen raw shrimp works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
- No french bread? Sourdough bread works.
Steps
Tap an underlined word for a quick explanation.
the shrimp dry and sprinkle them with the salt.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Put the oil, garlic and red pepper flakes in a large , then set it over medium heat. Cook for 2 to 3 minutes, , until the garlic sizzles and turns pale .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: Starting the garlic in cold oil lets it cook gently, so it turns sweet instead of burnt.in the smoked paprika, then add the shrimp in one layer.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heat
Cook for 2 minutes, flip each shrimp, and cook 1 to 2 minutes more, until pink and opaque.
Medium heatTimer: 3 min 30 sec
Dolly’s tip: They keep cooking in the hot oil, so take the pan off the heat the moment they’re pink.Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Turn off the heat, squeeze in the lemon juice and scatter the parsley over.
Serve right from the pan with lemon wedges and plenty of bread for dunking in the garlicky oil.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
