You aren't misreading the recipe: This classic Spanish appetizer delivers a lusty punch of roughly one garlic clove for every three shrimp! Serve with a crusty baguette for mopping up the luscious sauce.

Source: Midwest Living


Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a shallow baking dish, combine 1/4 cup oil, the chopped garlic, the salt and crushed red pepper. Add shrimp; toss well to coat. Set aside to marinate at room temperature for 30 minutes, tossing once or twice.

  • In a 12-inch skillet, heat remaining 1/4 cup oil over medium-high heat. Add the sliced garlic; cook until just beginning to turn golden. Immediately add shrimp and juices to skillet in a single layer; cook, undisturbed, for 1 minute. Sprinkle with paprika; turn shrimp and cook 1 minute more. Remove skillet from heat. Carefully add sherry, return to heat and cook, tossing shrimp, until liquid is slightly reduced, 1 to 2 minutes more. Remove from heat. Swirl in butter and lemon juice; season to taste with additional salt. Sprinkle with parsley and serve straight from the pan.

Nutrition Facts

226 calories; total fat 15g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 141mg; sodium 283mg; potassium 259mg; carbohydrates 3g; fiberg; sugarg; protein 18g; trans fatty acidg; vitamin a 110IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 1mcg; vitamin b12mcg; calcium 67mg; iron 1mg.