18 Reviews

Easy and simply delicious! All the flavors are perfectly balanced. For sure, a go-to recipe.

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threeovens December 12, 2009

What a lovely recipe Irmgard. I've never been to spain, but enjoyed these shrimp very much. What a lovely bunch of flavors. So well balanced you could taste all the different ingredients. Even my picky dh enjoyed them. Loved the heat from the shrimps, they were excellent served over simple pasta. I did indeed sop up all the juices with my portugese bread. Thanks so much for sharing this recipe.

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Baby Kato July 05, 2012

Very nice but it is not "Spanish garlic shrimp". To me it seems more like "Spanish garlic shrimp" with other stuff thrown in, which, don't get me wrong, is delicious! I'm wondering if maybe this recipe comes from a region in Spain I have not ordered garlic shrimp in yet, though. That could be the case. But I've ordered garlic shrimp in a lot of Spanish places!

When I am in Spain and go out for tapas ("appetizers") I order garlic shrimp. I've been making the dish at home for years and it is so easy. If anyone wants to try the "Spanish from Spain" kind of garlic shrimp, it's pretty simple: use garlic, extra virgin olive oil, and shrimp (of course!) and leave out the other ingredients. Serve with crusty bread and make sure you sop up the garlic-yummy-olive oil with your bread. Yes, cook the shrimp and garlic in enough oil so you can sop with your bread!

Sometimes I can't decide if I like the garlic shrimp or the oil sopping more!

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dudefood July 11, 2011

Easy to make and so very delicious!! Being faint of heart, I didn't add the red pepper

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iris5555 April 15, 2010

It is a great recipe! I added bow pasta to it and top it with grated parmesan-asiago cheese. My favorite fruity house salad and some wine completed the meal. Ummmm! Thanks for sharing. I will make it again.

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Jo Hyde February 11, 2009

These make good shrimp tacos. Thank you for the recipe.

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raineered July 05, 2008

These were delicious. I think I overcooked them a bit, not being an experienced shrimp cooker (this was my first try), plus I used already peeled and deveined shrimp so that may have contributed to the doneness. I served them at my Spanish-themed book club discussion, and they were gobbled up in no time. I will definitely try them again. Thank you, Irmgard, for posting such a great recipe!

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Brooke Gomez February 27, 2008

Irmgard, thanks for bringing these to Country Lady's ponderosa, they are outstanding, I will definatly be making these I really enjoyed them Edited to add: I have made these a few times now, so easy! I served them at my Daughters wedding (tripled the recipe) and they were a hit, Thanks Irmgard, I needed something to make ahead and serve at room temp, this was perfect!

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Lois M September 12, 2007

Nice and spicy :)

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Cristina Barry April 24, 2007
Spanish Garlic Shrimp