Spanish Garlic Chilie Shrimp

  • 10 mins
  • 8 ingredients


  • 1 lb medium shrimp, tail on, shells removed
  • kosher salt and black pepper to taste
  • 6 -8 tbs extra virgin olive oil
  • 5 large cloves garlic, sliced
  • 1 medium dried red chili, chopped or 2 tsp red chili flakes
  • 1 and 1/2 tbs lemon juice
  • 1 and 1/2 tbs dry white wine
  • 3 tbs flat leaf parsley, minced
This is a common tapa in Spain. These shrimp are cooked quickly in small flame proof dishes called cazuelas over a hot flame.
  • Shell the shrimp, leaving the tails on. Season with salt and a little pepper.
  • Heat the oil, garlic and chili pepper in a cazuela or in a saute pan over medium high heat.
  • When the garlic starts to brown slightly, add the shrimp and cook for about 1 minute, stirring frequently.
  • After 1 minute stir in the lemon juice, white wine and parsley.
  • Serve on attractive appetizer plates, drizzled with some of the remaining sauce along with crusty bread for dunking.

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