Spanish · Dinner
Garlic Shrimp in Oil
Whole shrimp gently poached in olive oil with garlic and dried chili, finished with lemon juice and parsley. Served bubbling hot in its own oil with crusty bread for dipping, this classic Spanish tapa balances sweet shellfish against sharp garlic and a mild chili edge.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
527Calories
30.4gProtein
41.1gFat
16.2gCarbs
1.6gSugar
1.9gFiber
608mgSodium
296mgChol
6.1gSat Fat
420mgPotassium
95mgCalcium
2.6mgIron
1.7mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
low-carb
mediterranean
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the shrimp dry with paper towels. Slice the garlic thinly and crumble the dried chili.
2
Bloom
Pour the olive oil into a small skillet and add the garlic and chili. Warm over medium-low heat for 2 minutes until the garlic turns pale gold.
3
Poach
Add the shrimp to the skillet in a single layer and cook over medium heat for 3 minutes, turning once, until the shrimp curl and turn opaque pink.
4
Plate
Transfer the shrimp and oil to a warm dish, stir in the lemon juice and salt, scatter the parsley on top, and serve immediately with the bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined, tails on
- 2/3 cup160ml olive oil
- 8 cloves8 cloves garlic
- 22 small dried chili
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp lemon juice
- 2 pinch2 pinch salt
- 2 slice2 slice crusty bread (about 1 oz/28g), for serving
