This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.

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  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Editor's Note:

The magazine version of this recipe is served with cooked rice and lemon wedges.

Nutrition Facts

223.2 calories; protein 18.9g 38% DV; carbohydrates 3g 1% DV; fat 14.7g 23% DV; cholesterol 172.6mg 58% DV; sodium 284.1mg 11% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/18/2011
This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also lent color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal. Read More
(36)

Most helpful critical review

Rating: 1 stars
01/10/2012
We really wish we hadn't wasted shrimp and scallops in this recipe :( We enjoy spicy, but the heat of the red pepper flakes was all you could sense, and that's with using a scant teaspoon! Unfortunately, we couldn't taste the garlic, the dry sherry, the seafood, or anything else. Read More
(6)
60 Ratings
  • 5 star values: 35
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/18/2011
This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also lent color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal. Read More
(36)
Rating: 5 stars
09/19/2008
A terrific tapas. Quick easy delicious using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region Xarmant Txakoli. It's a fresh bright lowish alcohol white that's slightly effervescent. A great complement for this. Read More
(18)
Rating: 4 stars
11/26/2007
I really enjoyed this recipe. I served it with brown rice and roasted brussels sprouts (recipe is on this site). It didn't need as much oil as stated and I wish I had used less. I added two extra cloves of garlic and will add more red pepper the next time I make it. Read More
(10)
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Rating: 5 stars
12/28/2010
Delicious! Used Marsala instead of sherry. Excellent accompaniment to our Pasta Pomodoro dinner. Read More
(8)
Rating: 5 stars
10/06/2010
Phenomenal!! Quick and easy loved it! I used smoked paprika instead (love it!!) but otherwise did not change a thing! Excellent...would be great served over rice or pasta although I served it alone. Anyway you slice it scrumptious!! Read More
(6)
Rating: 5 stars
08/08/2011
Queen of Random Dinners here!:) this was super quick to throw together for the protein component of our dinner tonight. My boyfriend picked up (a little too much) corn on the cob for me from a local farmers market so I made some of that and was looking for things we had on hand that I could make up to go with it. This fit the bill! No measureing just looked over the ingredients and went with it. I have a great smoked spanish paprika that I love to use and it really shined in this recipe. I opted for lemon juice simply because I keep forgetting to grab some sherry... lovely recipe! Read More
(6)
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Rating: 1 stars
01/09/2012
We really wish we hadn't wasted shrimp and scallops in this recipe :( We enjoy spicy, but the heat of the red pepper flakes was all you could sense, and that's with using a scant teaspoon! Unfortunately, we couldn't taste the garlic, the dry sherry, the seafood, or anything else. Read More
(6)
Rating: 5 stars
09/03/2010
I really enjoyed these, but boy were they spicy! I think next time, I will decrease the red pepper just a bit. I used the sherry in mine, but really didn't taste it. (Though, I think my mouth was just on fire too much to taste anything). I had them left over the next day, and I tasted the sherry then. Read More
(6)
Rating: 3 stars
09/15/2008
This was pretty good and very easy but it just needed... something. I served it over basmati rice. I might try it as a marinade (or with sherry instead of lemon juice) next time. Read More
(5)