Sizzling Sherry Shrimp with Garlic


Sherry, garlic, and olive oil combine with paprika to give these sizzled shrimp a Spanish flair. In Spain, sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. Works great with squid or scallops too.

Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins


  • ¼ cup olive oil

  • 4 cloves garlic, minced

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon paprika

  • 1 pound medium shrimp, peeled and deveined

  • 2 tablespoons dry sherry

  • salt and freshly ground black pepper to taste

  • 2 tablespoons chopped Italian flat leaf parsley


  1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.

  2. Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.

  3. Garnish servings with chopped parsley.


You can use lemon juice instead of sherry.

Editor's Note:

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

Nutrition Facts (per serving)

223 Calories
15g Fat
3g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 223
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 173mg 58%
Sodium 284mg 12%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 19g
Vitamin C 6mg 32%
Calcium 45mg 3%
Iron 3mg 18%
Potassium 217mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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