Smokin' Spanish Shrimp
If you use peeled and deveined shrimp this dish takes only minutes to prepare. It is a great tapas dish! Smoked paprika is essential to this dish so be sure to seek it out. With only 5 ingredients make sure to use the best!
Servings: 4 servings
Calories: 259kcal
Ingredients
- 1 lb large shrimp (21/25) peeled and deveined
- ⅓ cup olive oil
- 2 large cloves garlic minced
- 1 teaspoon smoked paprika
- sea salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Rinse shrimp.
- Add oil and garlic to your cast iron skillet and over medium heat until the garlic just starts to turn colour. Add the smoked paprika (pimenton) to the oil and stir.
- Add the shrimp to the skillet in a single layer. Sprinkle with salt and pepper and transfer the pan to the oven. Cook until the shrimp is pink and opaque. This should take about 3 minutes but will depend on the size of your shrimp and how crowded they are. Check after 3 minutes and stir them up if they need more time. Be careful not to overcook or they will become tough and rubbery.
Notes
This recipe assumes shrimp size 21/30. You can choose to use larger shrimp but if you do you will have to cook them a bit longer. Once shrimp are opaque and pink they are done. Take care not to overcook.
Wine Pairing
A white Rioja would be ideal with this dish, especially if you have a variety of tapas. A white Grenache blend from the Rhone would work or a lightly oaked Chardonnay.
Nutrition
Calories: 259kcal | Carbohydrates: 1g | Protein: 23g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 136mg | Potassium: 317mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 246IU | Vitamin C: 0.5mg | Calcium: 77mg | Iron: 1mg