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Spanish Shrimp

5 from 1 vote
Prep Time 20 mins
Cook Time 5 mins


  • 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


  • 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


  • 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.