This iconic Spanish tapas dish features succulent garlic shrimp swimming in sizzling olive oil infused with red chili peppers and fresh garlic. The dramatic presentation and intoxicating aroma make this an irresistible starter that tastes like a Spanish coastal tavern in your own kitchen.
⏱️23 min
📊Easy
👥4 servings
🍽️Starter
seafoodquicklightspicy
Ingredients
800 glarge shrimp
8 piecesgarlic cloves
150 mlextra virgin olive oil
2 piecesdried red chili peppers
1 teaspoonsea salt
15 gfresh parsley
1 piecelemon
0.5 teaspoonSpanish paprika
Instructions
1PREPARE THE SHRIMP: Pat the shrimp dry with paper towels and remove the heads if desired, leaving the tail shells intact for presentation and easier handling. Season generously with sea salt on both sides. This drying step is crucial as it ensures the shrimp will sear properly rather than steam when they hit the hot oil.
2SLICE THE GARLIC: Slice the garlic cloves into thin, even slivers using a sharp knife, keeping them roughly the same thickness so they cook uniformly. Aim for pieces about 2-3mm thick. Chef tip: don't mince the garlic too finely or it will burn and become bitter; slicing keeps the texture pleasant and prevents scorching.
3PREPARE THE CHILI PEPPERS: Cut the dried red chili peppers in half lengthwise and remove the seeds using the tip of a knife, which reduces the heat slightly while maintaining flavor. You can leave the seeds in if you prefer extra spiciness. Keep these halves intact to infuse the oil and make them easy to remove before serving.
4HEAT THE OIL: Pour the extra virgin olive oil into a wide skillet or cazuela (traditional Spanish earthenware dish) and place over medium-high heat. When the oil is shimmering and reaches about 160-170°C (a small piece of garlic should sizzle immediately but not brown), you're ready to proceed. The correct temperature is essential: too cool and the shrimp won't cook properly; too hot and the garlic will burn.
5COOK THE AROMATICS: Add the sliced garlic and chili pepper halves to the hot oil and let them cook for just 1-2 minutes, stirring occasionally, until the garlic becomes golden and fragrant but not browned. The paprika can be sprinkled in at this point. Watch carefully during this step because garlic can go from perfectly golden to burnt very quickly, which would ruin the delicate flavor.
6SEAR THE SHRIMP: Carefully add the prepared shrimp to the sizzling oil in a single layer, distributing them evenly in the pan. Do not overcrowd; if necessary, work in two batches. Let them cook undisturbed for 2-3 minutes until the bottom shells turn coral-pink, then flip each shrimp and cook for another 1-2 minutes until they curl and turn completely opaque. The shrimp are done when the flesh is no longer translucent and springs back when pressed gently.
7FINISH AND SERVE: Remove from heat immediately and squeeze fresh lemon juice over the shrimp, then scatter with fresh parsley. Taste and adjust seasoning with additional salt if needed. Serve immediately in the hot cazuela with crusty bread on the side to soak up the garlic-infused oil, which is the best part of the dish. The total cooking time should not exceed 8 minutes from start to finish.