Spanish · Dinner
Garlic Shrimp in Oil (Keto)
Spanish tapas of shrimp slow-cooked in olive oil with garlic, dried chili and smoked paprika, finished with sherry vinegar and fresh parsley. Served warm from the pan with the garlic-infused oil for spooning.
$6
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
481Calories
32.8gProtein
37.6gFat
4.9gCarbs
0.9gSugar
1.2gFiber
475mgSodium
276mgChol
5.6gSat Fat
390mgPotassium
78mgCalcium
1.4mgIron
1.8mcgVitamin B12
9mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Pat the shrimp dry with paper towel. Thinly slice the garlic cloves and crumble the dried chili so everything is ready before heating.
2
Bloom
Warm the olive oil in a small skillet over medium-low heat with the garlic and crumbled chili for 2 minutes until the garlic turns pale gold.
3
Poach
Add the shrimp to the oil and cook over medium heat for 3 to 4 minutes, turning once, until they turn opaque pink and curl into a loose C shape.
4
Plate
Remove from heat. Stir in the smoked paprika, sherry vinegar and salt. Transfer the shrimp and oil to a small serving dish, scatter the parsley on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined
- 2/3 cup160ml olive oil
- 8 cloves8 cloves garlic
- 22 dried chili
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- a pinch of salt
