Spanish-Style Garlic Shrimp

There’s a lot of garlic in this but don’t panic! Yes, you can taste it, but surprisingly, it’s not overwhelming. For my fellow garlic lovers, you can substitute a regular, single varietal of Flying Olive Extra Virgin Olive Oil for Garlic Olive Oil! This is delicious over pasta or zoodles as well. Barb L.

Yield: 6 as an appetizer, 2-3 for dinner


1 pound medium-large shrimp (31-40 per pound) peeled, deveined, and tails removed

14 cloves of garlic, 2 cloves minced, 12 cloves peeled but left whole

½ cup Flying Olive Single Varietal or Garlic Extra Virgin Olive Oil of Choice

¼ tsp salt

1 bay leaf

1 (2-inch) piece of mild, dried chile such as guajillo, roughly broken with seeds (or without for less heat) or, ½ tsp ancho or other dried chili powder

2 tsp sherry

1 tsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 Tbsp minced, fresh Italian parsley or, in a pinch, minced cilantro


Toss the shrimp with the minced garlic, 2 Tbsp of Flying Olive EVOO of Choice, and salt in a bowl. Let it marinate at room temperature for at least 30 minutes up to 1 hour.

Meanwhile, using the flat side of a chef’s knife, smash 4 cloves of garlic. Heat the smashed garlic and remaining 6 Tbsp of Flying Olive EVOO in a 12-inch skillet over medium-low heat, stirring occasionally until garlic is light brown. This takes about 4-7 minutes. Let the oil and garlic cool to room temperature. Using a slotted spoon, remove the smashed garlic. (Note: if making zoodles or pasta, I like to mince the cooked garlic and add it to the zoodles as they sauté, or pasta before topping with the shrimp).

Thinly slice the remaining 8 cloves of garlic. Turn the cooled oil back on low heat. Add the sliced garlic, bay leaf, and chile or chile powder. Cook, stirring occasionally, until the garlic is tender but not browned, about 4-7 minutes.

Increase the heat to medium-low and add the shrimp and its marinade. The shrimp should be in 1 layer. Cook, without stirring, until oil starts to bubble gently or shimmer, about 2 minutes. Using tongs, flip the shrimp and continue to cook them until almost done, about 2 minutes.

Increase the heat to high and add the sherry, vinegar, and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, about 15-20 seconds. Remove and discard the bay leaf. Serve immediately.

Inspired by a recipe by America’s Test Kitchen

Submitted by Barb L.