Main dishes
Garlic Shrimp
This garlic shrimp recipe originated in Spanish cuisine and has become a popular dish worldwide. It's known for its bold flavor and simple, tasty ingredients.
Part of the collection: Quick and easy dinners for every day
- Total time
- 20 min
- Preparation
- 10 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Spanish
Ingredients
Quantities adjust to your servings. Times, temperatures and “to taste” stay the same.
Check off the ingredients you already have above.
Method
Follow the recipe one step at a time.
Sauté the shrimp
In a large skillet, heat the olive oil over medium heat. Add the shrimp and sauté for 2-3 minutes until golden.
Add the garlic
Add the minced garlic and sauté for another 30 seconds, making sure it doesn''t burn.
Add the wine and paprika
Add the white wine and paprika, and season with salt and pepper to taste. Let it simmer for 2-3 minutes so the alcohol evaporates.
Finish with lemon and parsley
Add the lemon juice and chopped fresh parsley. Stir to combine everything well.
Serve
Serve the garlic shrimp hot with a side of white rice or crusty bread.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 30 g
- Carbohydrates
- 2 g
- Fat
- 28 g
- Saturated fat
- 4 g
- Fiber
- 0 g
Estimated values; the olive oil used for sautéing provides most of the fat, so you can reduce the amount for a lighter dish.
Reference source: USDA FoodData Central (SR Legacy)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Garlic shrimp is a classic Spanish-style dish in which shrimp are quickly sautéed in olive oil with garlic, paprika and a splash of white wine that reduces into the sauce. Once the ingredients are prepared, the cooking itself takes only a few minutes.
Serve it as a tapa with bread for the sauce or as a light main dish with white rice. Fresh parsley and lemon juice at the end add acidity and freshness that balance the olive oil and garlic.
Frequently asked questions
How do I keep the shrimp from turning rubbery?
Pat them dry and avoid crowding the pan. Remove them when the flesh is firm and opaque; if checking with a thermometer, aim for 145°F (63°C) in the thickest part.
Can I make the recipe without wine?
Yes. Use fish or vegetable broth and adjust the acidity with a few drops of lemon juice. A brief wine reduction does not guarantee that all alcohol is removed.
Can I use frozen shrimp?
Yes. Thaw in the refrigerator, drain and pat dry before sautéing so they do not release too much water into the pan.
