Spanish Garlic Shrimp with Parsley-Almond Sauce
Juicy garlic-paprika shrimp shimmering in extra-virgin olive oil, finished with a crunchy almond–parsley picada and served with crisp whole-grain crostini. A tapas-bar classic, rebalanced for Mediterranean Diet principles without changing the look on the plate.
Servings 6
Calories 398kcal
Equipment
- 12-inch skillet
- sheet pan or toaster for crostini
- microplane/zester
- Cutting board
- Sharp knife
Ingredients
Shrimp & Aromatics
- 1.25 lb 567 g large raw shrimp, peeled and deveined, tail-on, untreated (no STPP)
- 7 garlic cloves divided (3 finely chopped, 4 thinly sliced)
- 1/3 cup 80 ml extra-virgin olive oil, preferably Spanish
- 1/2 teaspoon sweet smoked paprika pimentón dulce
- 1/4 –1/2 teaspoon Aleppo pepper or mild red pepper flakes optional
- 1/4 teaspoon fine sea salt
- 2 teaspoons sherry vinegar
- Finely grated zest of 1/2 lemon
- 1/2 cup finely chopped flat-leaf parsley about 30 g, divided
Almond–Parsley Picada
- 3 oz 84 g whole almonds, lightly toasted and finely chopped
- 1 small garlic clove micro-planed
- 1/2 teaspoon lemon zest
- Pinch of Aleppo pepper optional
Whole-Grain Crostini
- 300 g high-fiber low-sodium whole-grain country bread, cut into 10–12 thin slices (aim for ≥9 g fiber per 100 g)
- Optional: a halved garlic clove or a cut tomato for rubbing the toast
Instructions
- Shrimp Prep : Pat the shrimp very dry with paper towels so they sear quickly and don’t purge excess liquid.
- Make the Picada : In a small bowl, combine the almonds, micro-planed garlic, lemon zest, and a pinch of Aleppo pepper if using. Stir in 2 tablespoons of the chopped parsley. Set aside.
- Garlic-Paprika Oil : Add the olive oil to a large skillet over medium heat. Add the sliced garlic and smoked paprika (plus Aleppo if using). Cook 3–4 minutes, swirling occasionally, until the garlic turns pale golden and aromatic. Do not brown.
- Flash-Cook the Shrimp : Add the finely chopped garlic to the skillet, then immediately add the shrimp in a single layer. Raise heat to medium-high. Toss and stir constantly for 2–3 minutes until the shrimp are just opaque with barely rosy centers.
- Brighten and Season : Take the skillet off the heat. Add the sherry vinegar and lemon zest and toss to coat. Sprinkle in the fine sea salt and half of the remaining parsley and fold through. Taste and adjust acidity or heat to preference.
- Toast and Serve : Toast the bread slices until crisp at the edges and still tender in the middle. Arrange the shrimp with their glossy garlic-paprika oil in a shallow bowl or small skillet. Shower with the almond–parsley picada and the remaining chopped parsley. Serve immediately with the crostini for dipping.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 1 day. Reheat gently over low heat just until warmed through to avoid overcooking the shrimp.
Nutrition Information
(per serving; 1/6 of recipe)- Calories: 398 kcal
- Total Fat: 21.6 g
- Saturated Fat: 2.7 g
- Carbohydrates: 25.3 g
- Dietary Fiber: 6.5 g
- Added Sugars: 0 g
- Protein: 29.2 g
- Sodium: 317 mg
- Cholesterol: 144 mg