Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (tails on)
- 1/2 tsp kosher salt, divided
- 1/4 tsp baking soda (optional, for snappier texture)
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 large garlic cloves, thinly sliced
- 1 tsp red pepper flakes or 1–2 dried guindilla chiles, sliced
- 2 tbsp (30 ml) dry sherry (fino or amontillado)
- 2 tbsp chopped flat-leaf parsley
- Lemon wedges (1 medium lemon)
- Crusty bread, for serving
Do This
- 1. Pat shrimp dry; toss with 1/4 tsp salt and baking soda (optional). Chill 10 minutes.
- 2. Heat 1/3 cup olive oil in an 8–9 inch clay cazuela or small skillet over medium-high until shimmering (350–375°F if using a thermometer).
- 3. Add sliced garlic and chili; sizzle 30–45 seconds until just turning pale gold.
- 4. Add shrimp in a single layer; season with remaining 1/4 tsp salt. Cook 60–90 seconds until edges turn pink.
- 5. Flip shrimp; pour in sherry. Bubble 30–45 seconds until shrimp are just opaque and sauce is aromatic.
- 6. Off heat; stir in parsley and a squeeze of lemon.
- 7. Serve at once in the sizzling dish with warm crusty bread.
Why You’ll Love This Recipe
- Restaurant-style tapas at home in under 25 minutes.
- Sizzling, garlicky olive oil doubles as a dip for bread.
- Simple ingredients with big Spanish flavor, boosted by a splash of dry sherry.
- Flexible heat level and foolproof, juicy shrimp.
Grocery List
- Produce: 6 garlic cloves, 1 bunch flat-leaf parsley, 1 lemon
- Dairy: None
- Pantry: 1 lb large shrimp, extra-virgin olive oil, red pepper flakes or dried guindilla chiles, dry sherry (fino or amontillado), kosher salt, crusty bread
Full Ingredients
Shrimp
- 1 lb (450 g) large shrimp (16/20 count), peeled and deveined, tails on
- 1/2 tsp kosher salt, divided
- 1/4 tsp baking soda (optional, for bouncy texture)
Aromatics & Oil
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 large garlic cloves (about 24 g), thinly sliced
- 1 tsp red pepper flakes, or 1–2 dried guindilla chiles, thinly sliced
Finish & Serve
- 2 tbsp (30 ml) dry sherry (fino or amontillado)
- 2 tbsp chopped fresh flat-leaf parsley (about 8 g)
- 1 medium lemon, cut into wedges
- 8 oz (225 g) crusty bread, warmed
Step-by-Step Instructions
Step 1: Prep the shrimp
Pat the shrimp very dry with paper towels. Toss with 1/4 teaspoon kosher salt and the baking soda (if using). This quick, optional treatment raises the pH and helps the shrimp stay crisp and juicy. Refrigerate for 10 minutes while you prep the aromatics.
Step 2: Slice aromatics and warm your cooking vessel
Thinly slice the garlic and the dried chiles (if using guindilla). If using a clay cazuela rated for stovetop, set it over medium heat for 2–3 minutes to warm gradually, then increase to medium-high. If using a small cast-iron or stainless skillet (8–9 inches), heat directly over medium-high for 2 minutes.
Step 3: Sizzle the garlic and chili
Add the olive oil to the hot pan. When the surface shimmers (about 350–375°F), add the sliced garlic and chili. Stir constantly and cook 30–45 seconds until the garlic is just turning pale gold at the edges—do not let it brown deeply or it will turn bitter.
Step 4: Flash-cook the shrimp
Add the shrimp in a single layer. Sprinkle with the remaining 1/4 teaspoon salt. Cook undisturbed for 60–90 seconds until the undersides are pink and just opaque around the edges.
Step 5: Flip and deglaze with sherry
Flip each shrimp. Immediately pour in the dry sherry. It should bubble vigorously. Cook 30–45 seconds, stirring once, until the shrimp are just opaque throughout and curl into a loose “C,” and the sherry has perfumed the oil. If using a thermometer, the shrimp should reach 120–125°F in the thickest part.
Step 6: Finish and serve sizzling
Remove from heat. Stir in the chopped parsley and a generous squeeze of lemon. Taste the oil and add a pinch more salt if needed. Serve straight from the cazuela or skillet while it’s still sizzling, with warm crusty bread to mop up the garlicky, sherry-scented oil.
Pro Tips
- Use a small pan so the oil depth stays around 1/4 inch; this ensures a proper sizzle and even garlic cooking.
- Color is your cue: aim for pale gold garlic. If it darkens too quickly, pull the pan off the heat for a few seconds.
- Dry sherry matters. Fino or amontillado brings authentic Spanish aroma; in a pinch, use a dry white wine.
- For maximum sizzle at the table, pre-warm the serving cazuela in a 250°F (120°C) oven for 10 minutes while you cook.
- If using frozen shrimp, thaw under cold running water for 10–15 minutes, then dry thoroughly before cooking.
Variations
- Smoky Pimentón: Add 1/4 tsp sweet smoked paprika with the garlic for a gentle, wood-fired aroma.
- Head-On Style: Use head-on shrimp for a richer, brinier sauce. Increase cook time by 30–45 seconds total.
- Silky Finish: Stir in 1 tbsp unsalted butter off heat for a glossy, restaurant-style emulsion.
Storage & Make-Ahead
This dish is best eaten immediately. You can slice the garlic, chop parsley, and cut lemon wedges up to 1 day ahead (refrigerate, covered). Toss shrimp with salt and optional baking soda up to 1 hour ahead; keep refrigerated. Leftovers: Refrigerate cooked shrimp and oil in an airtight container for up to 2 days. Reheat gently in a small skillet over low heat until just warmed through (2–3 minutes); avoid boiling to prevent overcooking.
Nutrition (per serving)
Approximate for 4 tapas servings, excluding bread: 290 calories; 22 g protein; 20 g fat; 3 g carbohydrates; 1 g fiber; 560 mg sodium. Values are estimates and will vary with exact ingredients and how much oil you spoon onto each serving.
