📝 About This Recipe
Transport your senses to a bustling tapas bar in Madrid with this quintessential Spanish classic. Succulent shrimp are bathed in a luxurious, golden pool of extra virgin olive oil infused with a mountain of toasted garlic and a gentle hum of chili heat. This low-carb masterpiece proves that you don't need bread to enjoy bold, sophisticated Mediterranean flavors.
🥗 Ingredients
The Seafood
- 1.5 pounds Large Shrimp (peeled and deveined, tails left on for presentation)
- 1/4 teaspoon Baking Soda (tossed with shrimp to ensure a crisp, snappy texture)
- 1/2 teaspoon Kosher Salt
The Aromatics
- 3/4 cup Extra Virgin Olive Oil (use high-quality Spanish oil if possible)
- 12 pieces Garlic Cloves (thinly sliced into chips)
- 2 pieces Dried Guajillo or Arbol Chili (sliced into rings, seeds removed for milder heat)
- 1/2 teaspoon Red Pepper Flakes (optional, for extra kick)
The Finishers
- 2 tablespoons Dry Sherry (Fino or Manzanilla) (adds depth; can substitute with lemon juice for keto)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet variety)
- 1/4 cup Fresh Parsley (finely chopped)
- 1/2 piece Lemon (juiced)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a medium bowl, toss the cleaned shrimp with 1/2 teaspoon of kosher salt and 1/4 teaspoon of baking soda. Let them rest in the refrigerator for 15 minutes; this secret step ensures the shrimp stay plump and 'snap' when bitten.
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2
While the shrimp rest, slice the garlic cloves into very thin, uniform chips. Uniformity is key so they all brown at the same rate without burning.
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3
In a large, heavy-bottomed skillet or a traditional clay 'cazuela,' add the extra virgin olive oil and the sliced garlic.
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4
Turn the heat to medium-low. Cold-starting the garlic in the oil allows the flavor to infuse deeply without the garlic becoming bitter.
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5
Cook the garlic slowly, stirring frequently, for about 5-7 minutes until the slices turn a pale golden blonde. Do not let them turn dark brown.
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6
Add the sliced dried chilies and red pepper flakes to the oil. Sizzle for 1 minute until the oil takes on a slightly reddish hue and smells toasted.
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7
Increase the heat to medium-high. Once the oil begins to shimmer, add the shrimp in a single, even layer.
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8
Sear the shrimp for about 1-2 minutes per side. They should turn pink and opaque but remain slightly undercooked in the very center.
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9
Pour in the dry sherry (or lemon juice). It will bubble and steam vigorously; use a wooden spoon to scrape up any flavorful bits from the bottom of the pan.
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10
Sprinkle the smoked paprika over the shrimp. Stir gently to coat every shrimp in the vibrant red oil.
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11
Remove the pan from the heat immediately. The residual heat of the oil will finish cooking the shrimp to perfection without making them rubbery.
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12
Stir in the fresh chopped parsley and a squeeze of fresh lemon juice to brighten the fats.
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13
Season with freshly cracked black pepper and a pinch more salt if desired.
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14
Serve immediately while the oil is still sizzling, ideally straight from the pan.
💡 Chef's Tips
Always use the best olive oil you can afford, as it serves as the sauce for the dish. Avoid pre-minced garlic in a jar; the fresh-sliced chips are essential for the texture and sweet flavor. Don't overcook the shrimp; they are done the moment they form a 'C' shape. If they form an 'O', they are overdone. If you aren't strictly keto, use the leftover garlic oil to dip crusty bread; for keto, it's delicious drizzled over roasted cauliflower. If using frozen shrimp, ensure they are completely thawed and patted extremely dry with paper towels before seasoning.
🍽️ Serving Suggestions
Pair with a chilled glass of Albarino or a dry Manzanilla Sherry. Serve alongside a crisp green salad with a simple lemon-shallot vinaigrette. Provide keto-friendly almond flour crackers or toasted keto bread to soak up the garlic oil. Accompany with a side of roasted asparagus or sautéed zucchini noodles. Serve as part of a larger tapas spread with olives, Manchego cheese, and Marcona almonds.