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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 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.
medium shrimp, peeled and deveined (about 30 pieces)
GOYA® Lemon Juice
GOYA® Minced Garlic, or 3 cloves garlic, finely chopped
GOYA® Crushed Red Peppers
finely chopped fresh parsley
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.
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.
Super easy and fast and delicious with all the wonderful Goya items. First time and it came out awesome.View All (2)