Spicy Spanish Garlic Shrimp Recipes

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Steps:

• In a large, heavy skillet set over moderately high heat, heat the oil until it is hot.
• Add the garlic and cook, stirring, until it is pale golden.
• Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
• Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds.
• Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
• Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl.
• Serve at room temperature.

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Steps:

• Mix shrimp with egg wite, corn starch and just enough water that you have a thick batter. Then lightly fry shrimp.
• Add chili oil and dried peppers peppers to hot pan. Add rest of sauce ingredients except water and corn starch. Cook for 1 or 2 minutes.
• Mix water and corn starch then add to pan. Mix well.
• Add shrimp to sauce and coat.

Steps:

• Heat a large skillet over medium high heat.
• Add olive oil, garlic, red pepper flakes, and shrimp.
• Season with grill seasoning or salt & pepper.
• Cook shrimp 3 minutes or until just pink.
• Toss with lemon zest, juice, & chopped parsley.
• Remove shrimp to a serving platter, leaving the garlic cloves in the pan.

Steps:

• Melt 2 teaspoons butter in a skillet and cook shrimp on high for 2 minutes.
• Sprinkle with salt.
• Turn once.
• Remove shrimp and set aside.
• In same skillet melt remaining butter and sauté jalapeño and garlic for 1-2 minutes.
• Next return shrimp to skillet and add cilantro and lime juice.
• Cook until shrimp turn pink.

Steps:

• In a medium bowl, combine the garlic, wine, broth, oil, salt, and red-pepper flakes. Add the shrimp and toss to coat. Set aside to marinate for 5 minutes.
• Coat a large nonstick skillet with nonstick spray and warm over medium high heat. Add the bell bell pepper and cook for 1 minute to soften slightly. Add the shrimp and all but 1 tablespoon of the marinade. Cook for 2 minutes, or until the shrimp turn pink on the bottom. Turn the shrimp over and cook for 1 to 2 minutes longer, or until the shrimp are opaque.
• In a cup, dissolve the cornstarch in the remaining 1 tablespoon marinade. Push the shrimp to the side of the pan and stir the cornstarch into the sauce is slightly thickened. Mix with the shrimp and serve immediately.

Steps:

• Heat oil in large nonstick fry pan.
• Add onion and bell pepper, sauté 4 minutes.
• Stir in remaining ingredients except shrimp, bring to simmer and cook 2 minutes.
• Add shrimp and, stirring often, cook 2 minutes or until cooked through.

Steps:

• In a large saucepan, heat the olive oil and butter over medium heat.
• In a bowl, combine the shrimp with the crushed red pepper, Montreal steak seasoning and salt and pepper.
• Saute the garlic in the pan until it's a pale golden color, then add the shrimp.
• Cook the shrimp until just pink, about 3 minutes. (Cooking time may be longer if not all the shrimp are in contact with the pan. Be careful not to overcook the shrimp or it will be rubbery!).
• When the shrimp is done, remove the pan from the heat and add the lemon juice. Enjoy!