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This Spanish Garlic Shrimp recipe is a favorite tapas dish from Spain’s Andalucia region. It’s destined to become your go-to shrimp in garlic dish--seasoned with GOYA® Minced Garlic, spicy chile flakes, and savory GOYA® Adobo All-Purpose Seasoning, how could it not be?
These flavor-packed grilled garlic shrimp can be an appetizer, or double the recipe and serve atop GOYA® Yellow Rice Mix as a delicious, colorful main course.
½ cup
GOYA® Extra Virgin Olive Oil
1 lb.
medium shrimp, peeled and deveined (about 30 pieces)
1 tsp.
GOYA® Adobo with Pepper
3 tbsp.
GOYA® Lemon Juice
1½ tsp.
GOYA® Minced Garlic, or 3 cloves garlic, finely chopped
1 tsp.
paprika
½ tsp.
GOYA® Chili Crushed Red Pepper
2 tbsp.
finely chopped fresh parsley
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
Step 1
Heat oil in a large skillet over medium heat. Season shrimp with adobo. Cook shrimp until they start to turn pink, about 2 minutes. Add lemon juice, garlic, paprika and red pepper to pan. Continue cooking until garlic turns light golden brown and shrimp become opaque, about 1 minute more.
Step 2
Transfer shrimp and sauce to serving plate. Sprinkle with parsley.
Oil that pops and bubbles can result in a messy countertop and dangerous burns. The likely culprit: moisture on the shrimp that leaks into the oil and causes the flare-ups. Next time, pat the shrimp dry with paper towels before cooking. If you’re using frozen shrimp, make sure they’re defrosted completely before drying.
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