Ingredients : The Best Spanish Garlic Shrimp

4 cloves garlic

1 pound frozen large shrimp (21-25 count) – thawed, peeled, and deveined

kosher salt to taste

1 teaspoon hot smoked paprika (optional)

1/4 cup extra-virgin olive oil

2 tablespoons dry sherry

1 tablespoon chopped Italian flat-leaf parsley

Directions : The Best Spanish Garlic Shrimp

  • Prep 15 m
  • Cook 5 m
  • Ready In 20 m

Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.

Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.

Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts :

Per Serving: 227 calories ; 15.1 g fat; 2.5 g carbohydrates; 18.8 g protein; 173 mg cholesterol; 344 mg sodium. 

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