These Spanish Shrimp. are. so. easy!!
Literally the fastest thing you could possibly cook and still consider it cooking.
Which, let’s be honest, is not typically my cooking modus operandi. But I’m learning to appreciate this little thing called efficiency… it keeps my life from unraveling.
Also, let’s be real, I just like to throw things into my cast iron skillet at high heat to create a lot of smoke and noise and to see what will happen.
(I hope I’m not the only one in the world who finds this oddly enjoyable.)
((I’ve only caused like 1-2 small kitchen fires…))This recipe is my take on a classic Spanish Tapas dish called Gambas al Ajillo, which basically translates to garlic shrimp.  It is OH SO GOOD.  The main ingredients that have to be included are shrimp, garlic, and oil.  But after that you can go a little crazy with the rest of the ingredients.  It’s fairly common to include some spanish paprika or chile powder, but is not mandatory.
This recipe includes a little more complex of a spice blend, but it takes these shrimp totally over the top.  The spices and oil make for a fantastic sauce that you can sop up with the crusty french bread that I personally require you to include if you’re going to make this recipe.  I always buy my bread from Bread and Cie here in San Diego, but use your favorite local bread.  French bread is a must!  I toasted the bread up on my cast iron grill pan to achieve nice scorch marks, but you could easily toast the bread in your toaster or in the oven. Â
The one method suggestion that I recommend is to infuse the oil with garlic before frying up the shrimp. I start with a cold pan filled with oil, then add the garlic and allow the pan and oil to gradually come to temperature. Â This allows the garlic to soften and release its flavor into the oil without burning the garlic. Then I remove the garlic while I fry the shrimp, because otherwise the garlic would become burned and bitter. Â You can return the garlic to the pan after you’ve cooked everything up.
Shrimp are very easy to overcook, so the suggested cook time is about 1 minute per side.  This meal takes approximately 3 minutes to actually cook, and probably like 10 minute to prep (maybe 20 if you are thawing frozen shrimp before starting). Basically, this meal could not be easier to make, and it is So SO good!
Hope you have a lovely labor day!
Spanish Shrimp
Ingredients
- 1 pound of shrimp peeled, and deveined. Tails optional. (Size 21-25)
- 1/3 cup olive oil
- 3 large cloves of garlic sliced in half.
- ¼ cup of chopped parsley
_Spices:_
- 1 ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon nutmeg
- ½ teaspoon chili powder
- ½ teaspoon cayenne
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon sugar
- Salt and pepper to taste
Instructions
- If using frozen shrimp, thaw for about 10-15 minutes in cold water before using. While waiting, combine dried spices (minus salt and pepper) in a small bowl. Set aside.
- In a cast iron skillet, add olive oil and garlic to a cold pan. Turn heat to medium-low, and cook garlic for 2-3 minutes, or until garlic is softened, but not brown. Remove garlic from the pan and set aside.
- Turn heat up to high. Wait for a minute to allow pan to come to temperature.
- Season raw shrimp lightly with salt and pepper.
- Add shrimp and sear on each side, about 1 minute per side. Shrimp should quickly become pink with light brown sear-marks.
- Toss in spice mixture, cooked garlic, and about half of the parsley. Stir briefly; about 30 seconds more. Season with additional salt and pepper as needed (to taste).
- Remove from heat.
- Serve in the cast iron skillet, or remove to a serving dish. Top with the remaining parsley.
- Serve with toasted french bread.
17 comments
You had me at ‘Shrimp’
🙂
Haha yesss.. so glad we are of one mind 🙂
Super easy to follow the recipe. Great taste, and fast to make. The hardest part was cleaning the shrimp. After that it was all down hill and to the table…. no leftovers here. Thank you lots.
So glad you liked it! I love this recipe!
I am sadly NOT ALLOWED to eat shrimp… but making this with scallops – OH HECK YES! 😀
Hey Gigi! Thanks so much for commenting 🙂 I definitely think the spice blend would go great with any type of shellfish- scallops included!
It could work… straight in my mouth too! 😉 ha ha ha!
This is one of my favorite tapas dishes and how I would love to steal a bread dunked into that delicious shrimp with seasonings right now. Love all of those spices and with the garlic of course! Sharing on the various appetizer pinning boards.
Garlic and spice is my cooking love language… Thanks for sharing as always! 🙂
These are gorgeous! I’m such a sucker for shrimp.
I just had to giggle at your kitchen fires – I can totally relate. 😛
Haha thanks Sune! I feel like it’s always more fun to be a little haphazard and “adventurous” in the kitchen, wouldn’t you agree?? 😛
I feel like that spiced up sauce is about to become a staple in my life…it just seems to me that there’s so much you can do with it! Mmm.
Yes!! I definitely think there are many vegetarian recipes that need this spice blend STAT!
YUM! I love how quick and easy these shrimp are, and the pictures are so gorgeous – makes me want shrimp for dinner!
Thanks so much Phi! 🙂
Absolutely delicious! Nice with chicken as well.
Fantastic recipe! A keeper for sure. Thanks!