Sizzling Sherry Shrimp with Garlic

  • Recipe By
  • Published Sep 5th
  • Ready In15m
  • Servings4
  • Calories223
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.

Sizzling Sherry Shrimp with Garlic Ingredients

The following are the ingredients needed to make delicious Sizzling Sherry Shrimp with Garlic for 4 servings:

  • 1/4 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 or lemon juice
  • salt and freshly ground black pepper to taste
  • 2 tablespoons chopped Italian flat leaf parsley

Sizzling Sherry Shrimp with Garlic Cooking Instructions

  • Prep10m
  • Cook5m
  • Ready In15m

To cook Sizzling Sherry Shrimp with Garlic, you need about 10 minutes of preparation time. The time needed to cook this Sizzling Sherry Shrimp with Garlic is about 5 minutes , and you can serve your Sizzling Sherry Shrimp with Garlic within 15 minutes . The following are the steps to cook Sizzling Sherry Shrimp with Garlic easily:

  1. 1 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.
  2. 2 Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts

Per Serving: 223 calories; 14.7 grams of fat; 3 grams of carbohydrates; 19 grams of protein; 173 milligrams of cholesterol; 246 milligrams of sodium.

  1. Jan 9th 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! ...

  2. Aug 8th 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 fro ...

  3. Dec 27th 2010

    Delicious! Used Marsala instead of sherry. Excellent accompaniment to our Pasta Pomodoro dinner.

  4. Oct 5th 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 s ...

  5. Sep 1st 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 m ...

  6. Apr 26th 2010

    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 paprik ...

  7. Sep 19th 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, brigh ...

  8. Sep 14th 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.

  9. Nov 26th 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 ...