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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 Light All-Purpose Seasoning with Pepper, 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.
GOYA® Minced Garlic
GOYA® Crushed Red Peppers
large shrimp, peeled and deveined (about 16 pieces)
large green bell pepper, cut in 1" pieces
lemon, cut into 8 wedges
In zip-top plastic bag, or plastic container with a lid, mix together oil, garlic, Adobo Light and crushed red pepper. Add shrimp, tossing to combine; transfer to refrigerator. Chill shrimp at least 15 minutes, or up to 30 minutes.
Remove shrimp from marinade; reserve any remaining liquid. Alternately thread peppers, shrimp and lemon on metal or pre-soaked wooden skewers, so that each skewer starts and ends with peppers and contains 4 shrimp pieces. Using pastry brush, brush reserved marinade onto shrimp and vegetables.
Prepare grill to medium-high heat, or heat a heavy-bottomed grill pan over mediumhigh heat. Place shrimp on hot surface and cook until shrimp turn pink and opaque, flipping once, 3– 5 minutes. Remove from skewer before eating, if desired.
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