Recipes

Garlic shrimp recipe

Garlic shrimps recipe

Garlic shrimp is a classic Spanish dish, especially popular in Andalusia and other Mediterranean regions. The real star of this simple yet delicious recipe is extra virgin olive oil, whose flavor and aroma bring out the garlic and the freshness of the shrimp. Perfect for a quick dinner, a traditional tapa, or as an appetizer for special occasions, this dish will win over your taste buds with its intense, authentic flavor.

Types of shrimp and how to recognize fresh shrimp

There are different types of shrimp on the market, the most notable being red shrimp, white shrimp, and pink shrimp. Red shrimp are especially prized for their intense sea flavor and firm texture. White shrimp are delicate, sweet, and tender, while pink shrimp offer a more balanced flavor.

To recognize a fresh, high-quality shrimp, pay attention to:

    • Aroma: They should smell of the sea, fresh and pleasant, never of ammonia.
    • Color: Fresh shrimp have a bright, uniform color.
    • Texture: They should be firm to the touch, with compact flesh that is not soft.
    • Head and eyes: The heads should be firmly attached to the body, and the eyes should be clear, bright, and not sunken.

Ingredients (serves 4)

  • 500 g fresh peeled prawns
  • 150 ml extra virgin olive oil
  • 4 large garlic cloves
  • 1 small chili pepper or a pinch of cayenne pepper (optional)
  • A handful of chopped fresh parsley
  • Salt to taste

Equipment

  • Traditional clay pan or deep frying pan
  • Knife
  • Cutting board

Instructions

  1. Prepare the ingredients: Peel and finely slice the garlic. Wash the prawns and dry them well with paper towels.
  2. Infuse the oil: Heat the extra virgin olive oil in the frying pan over medium-low heat. Add the garlic slices and chili pepper (if using), cooking gently until the garlic is golden brown but not burnt.
  3. Cook the shrimp: Increase the heat slightly and add the shrimp, sautéing quickly for 2-3 minutes until they turn a bright pink color. Add salt to taste.
  4. Finish the dish: Remove from the heat, sprinkle with chopped fresh parsley, and serve immediately in the same pan.
DELIGHT.

The Arbequina variety extra virgin olive oil is characterized by a moderate fruity taste in harmony with a slight bitterness and a mild spicy touch. Notes of green tomato, apple and even banana can be perceived.

ENJOY IT

Protip

To achieve that characteristic sizzle when serving garlic shrimp, heat the clay pan well on the stove just before plating. Pour the cooked shrimp with their oil into the pan when it is very hot. This way, they will arrive at the table bubbling and releasing all their aromas, just like in the best Andalusian taverns. What’s more, if you accompany the dish with lightly toasted rustic bread, you’ll get the most out of the garlic and chili-infused oil.

Variations

  • Add white wine: You can add a splash of dry white wine when cooking the shrimp for a more sophisticated flavor.
  • With mushrooms: Sauté sliced mushrooms along with the shrimp for a more complete and flavorful version.
  • With lemon: A few drops of fresh lemon juice just before serving further intensify the Mediterranean flavors.

Nutritional values per serving (approximate)

  • Calories: 280 kcal
  • Fat: 18 g
  • Carbohydrates: 2 g
  • Protein: 25 g
  • Dietary fiber: 0 g

Frequently asked questions (FAQs) about gralic shrimps

Which shrimp are best for this recipe? We recommend using fresh, medium-sized shrimp, although you can also use frozen shrimp that have been previously thawed.

Can garlic shrimp be prepared in advance? It is best to eat them freshly made, although you can prepare the garlic-infused oil in advance to speed up the final process.

What olive oil is best for garlic prawns? It is essential to use high-quality extra virgin olive oil, as this directly influences the final flavor of the dish.

Miguel Miralles

Miquel Miralles, Treurer's CEO, is part of the owner family, being already the second generation involved in the project. He has a background in economics and law, and has taken numerous courses related to foreign trade, olive agronomy and extra virgin olive oil production techniques. His training and experience of more than 15 years in the world of olive oil are her guarantee to lead this project.

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