Garlic prawns are possibly the most iconic tapa of Spanish gastronomy. With just 5 ingredients and 8 minutes of cooking, this seafood dish achieves an extraordinary depth of flavor thanks to the olive oil loaded with garlic and chilli. The secret: use quality shrimp.
Mediterranean
Garlic prawns with chilli and lemon
Classic garlic prawns with chilli, garlic and a touch of lemon. The most popular Spanish tapa, ready in 8 minutes and full of flavor.
- Spain
- MAIN COURSES
- Light
- High protein
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 220 kcal
- Protein 26 g
- Fiber 0.2 g
- Carbohydrates 2 g
- Fat 12 g
- Sodium 420 mg
Story behind the dish
Preparation
Garlic prawns with chilli and lemon is a preparation from Spain with easy difficulty. Reserve about 18 minutes in total (10 for mise en place and preparation, 8 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g peeled shrimp (fresh or thawed).
- Have ready: 6 sliced cloves of garlic.
- Have ready: 2 dried chillies.
- Have ready: 4 tablespoons of extra virgin olive oil.
- Have ready: Coarse salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dry the shrimp well with absorbent paper.
Dry the shrimp well with absorbent paper. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat the oil in a clay pot or frying pan over medium heat.
Heat the oil in a clay pot or frying pan over medium heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the garlic and chilli; sauté 2-3 min until the garlic starts…
Add the garlic and chilli; Sauté for 2-3 minutes until the garlic begins to brown (do not burn). Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Turn the heat up to maximum; add the shrimp and salt and pepper
Turn the heat up to maximum; Add the shrimp and season with salt and pepper. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook for 2-3 min, shaking the pan, until the prawns are pink.
Cook for 2-3 min, shaking the pan, until the prawns are pink. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the lemon juice and parsley; serves immediately in the…
Add the lemon juice and parsley; Serve immediately in the hot container. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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The oil bubbling when pouring is part of the experience
The oil bubbling as you pour is part of the experience. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Do not overcook fish or shellfish: remove as soon as it becomes opaque or the clams open.
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