Spanish Garlic Shrimp Tapas

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This iconic Spanish tapas dish sizzles with plump shrimp bathed in fragrant garlic and chili-infused olive oil. Served piping hot in a clay cazuela with crusty bread for soaking up every drop, it is the ultimate crowd-pleasing starter ready in minutes.

Nutrition Facts

Per serving (estimated)

• 360 kcalCalories
• 30 gFat
• 4.5 gSaturated Fat
• 4 gCarbs
• 0.5 gFiber
• 0 gSugar
• 24 gProtein
• 620 mgSodium
• 480 mgPotassium
• 110 mgCalcium
• 2.5 mgIron
• 8 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the shrimp

• 1 lb (450 g) large shrimp, peeled and deveined, tails on
• 1/2 cup (120 ml) extra virgin olive oil
• 8 garlic cloves, thinly sliced
• 1-2 dried chili peppers or 1/2 tsp red chili flakes
• 1/3 cup fresh flat-leaf parsley, finely chopped
• 1 tsp coarse sea salt
• 2 tbsp dry sherry (optional)

For serving

• Crusty bread, sliced
• Lemon wedges

Directions

1. Pat the shrimp dry with paper towels and season lightly with the sea salt; set aside.
2. Heat the olive oil in a clay cazuela or wide skillet over medium-low heat.
3. Add the sliced garlic and dried chili, cooking gently for 2-3 minutes until the garlic turns pale golden without browning.
4. Increase the heat to medium-high and arrange the shrimp in a single layer in the pan.
5. Sear the shrimp for about 1-2 minutes per side until they turn pink and are just opaque throughout.
6. If using, pour in the sherry and let it bubble for about 30 seconds to evaporate the alcohol.
7. Remove the pan from the heat and scatter the chopped parsley generously over the top.
8. Serve immediately in the hot cazuela with sliced crusty bread and lemon wedges for soaking up the fragrant oil.

Cook’s Notes

• Use the freshest shrimp you can find; this simple dish showcases their quality.
• Slice the garlic thinly so it cooks evenly and infuses the oil without burning.
• A traditional clay cazuela retains heat beautifully, keeping the dish sizzling at the table.
• Do not skip the crusty bread; the flavorful garlic oil is the soul of the dish.
• Serve immediately while sizzling hot for the best aroma and texture.

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