Spanish · Dinner
Garlic Shrimp in Oil
Shrimp gently poached in olive oil with garlic, smoked paprika and chili flakes, finished with lemon juice and parsley. This Spanish tapas classic keeps its punchy garlic-and-oil character while trimming the oil pool that usually drives up calories.
$5
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
348Calories
35.3gProtein
19.3gFat
5.6gCarbs
0.2gSugar
0.8gFiber
643mgSodium
249mgChol
2.7gSat Fat
361mgPotassium
87mgCalcium
2.7mgIron
1.7mcgVitamin B12
6mgVitamin C
Goes well with
Fresh Lemon Sparkling Water
local
Fino Sherry
international
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Pat shrimp dry with paper towels and season lightly with salt. Thinly slice the garlic cloves.
2
Sauté
Warm olive oil in a small skillet over medium-low heat. Add sliced garlic and cook 2 minutes until pale gold at edges, not browned.
3
Bloom
Stir smoked paprika and chili flakes into oil; cook over medium-low heat 20 seconds until paprika darkens and smells toasted.
4
Poach
Add shrimp in a single layer and cook over medium heat 2 to 3 minutes per side until flesh turns opaque pink and curls into a loose C shape.
5
Plate
Remove from heat, stir in lemon juice and chopped parsley, scraping up browned bits. Serve immediately in a warm dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g shrimp, peeled and deveined
- 6 cloves6 cloves garlic
- 3 tbsp44ml olive oil
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chili flakes
- 2 tsp10ml lemon juice
- 2 tbsp2 tbsp parsley
- 2 pinch2 pinch salt
