5 Minute Sherried Shrimp Tapas

"Couldn't be easier!"
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
Ready In:




  • Heat the olive oil in a frying pan and stir fry the prepared shrimp or prawns for 2-3 minutes until pink.
  • Add the sherry to the pan; stir and continue to cook for 30 seconds until the shrimp are very fragrant.
  • Season with Tabasco sauce, salt and pepper to taste and serve immediately.

Questions & Replies

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  1. Satyne
    These were lovely, I had some cooked prawns, so just heated those up in the sauce. I used Marsala since that's what I had on hand. Yummy. My phone appears to have eaten my photo, sorry I can't share that one with you.
  2. LadyNomad
    Cocktail shrimp was on sale, so I used a bit of the oil to cook a clove of minced garlic and just warmed up the pre-cooked shrimp quickly in the oil and sherry. Still turned out great! The tabasco gives it a great little kick. Everybody loved it!
  3. shyeyes6
    Made it as an appetizer. So delicious, and very easy.
  4. Pi-E8216
    FABULOUS! Added some minced garlic before the sherry..finger licking good. You're right...couldn't be easier!!! Thanks rsarahl for a great recipe.
  5. Chef PotPie
    These were delicious! And REALLY only 5 minutes for such impressive taste! I'm impressed. I served them as hors doeuvres tonight just for my husband and myself, (our daughter is going to be so sorry she missed out on these, as she loves shrimp!) I had about 20 of the "large" (30 count) shrimp, and since we don't care for Tabasco, used Tapatio. I used 3 big shakes...afraid of it being too hot for me. It was just so good! Next time I will put some minced garlic in there. Thanks rsarahl, for a recipe that will go down in history with my family and friends!


I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them. I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.
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