Spanish-Style Garlic Shrimp

My seven year old son has become a huge fan of shrimp. Fried, steamed, or grilled, this kid just loves it. When one of my kids decides to try new foods, and realizes just how good it is, that is truly a wonderful moment. My son is one of those kids who is not too scared to try something, however my other two have yet to be as brave and stick with what they know. Based on his love for shrimp, I decided to do something a bit different for him. Sure I could have fried it, or grilled it, but this time, it was using really simple ingredients that made these shrimp really tender and succulent.

Spanish-Style Garlic Shrimp Recipe
This dish uses a lot of garlic, however based on how you cook it, it becomes nice and sweet, and not too spicy.


  • 1 bulb of garlic
  • 1 lb of 21-30 shrimp, shells removed, cleaned, and deveined
  • Olive oil
  • Salt
  • 1/2 tsp chili flakes
  • 1 bay leaf
  • 1 tbsp Italian flat leaf parsley finely diced
  • 1 tbsp sherry cooking wine

In a bowl, add your shrimp, then add 2 tablespoons of olive oil, 1/2 tsp of salt, and 2 cloves of minced garlic. Mix well to combine. Allow this to marinate, at room temperature as you move through the rest of this process.

Heat a large skillet to medium heat. Smash 6 cloves of garlic and add it to the skillet along with 6 tablespoons of olive oil. Cook the garlic until it becomes a light brown, being careful not to go past this stage. The goal here is to make a nice garlic olive oil to be used in the next step of cooking the shrimp. Once the garlic is light brown, remove the cloves from the olive oil with a slotted spoon, and move the skillet off of the burner.

Next, slice the remaining cloves of garlic. Return your skillet to a lower heat, and add in your garlic, the chili flakes, and the bay leaf. Cook this on low heat, being careful not to brown. This will begin to intensify the flavor of the garlic oil. Before adding your shrimp, bring the heat up to a medium-low temperature, and toss in your shrimp, creating an even layer in your skillet. Cook the shrimp for a couple of minutes, before turning them over to cook on the other side. This will not take very long. Add your parsley and sherry cooking wine, and  give it a good flip. Transfer to your serving dish, and dig in. Not only did my son love this dish, but my daughter and wife did as well. The end result is a truly fantastic and delicious shrimp dish that is packed with a great garlic taste.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

5 thoughts to “Spanish-Style Garlic Shrimp”

  1. I have always loved shrimp! I think I am going to make some for my mom this weekend. That’s great that your son is becoming a more adventurous eater.

  2. My first visit here, found the blog accidentally really, and I just wanted to say I’ve enjoyed my visit and had some good reads while here 🙂

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