Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

Spanish Style Shrimp

Transport your palate to the Spanish coast with these succulent shrimp and roasted peppers.

Egg FreePaleoGluten FreeNut FreeDairy FreePescatarian

2

Servings

20 Mins

Prep Time

10 Mins

Cook Time

Prep

Hide Videos

Devein the Shrimp

Using a pair of scissors, cut through the shell from head to tail and carefully remove the vein.

  • Large Shrimp(deveined, shell on)½ lb.
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

Cooking Steps

Hide Videos

1. Add the Oil while Preheating the Pan

Add the oil and preheat the pan to 400°F/204°C (medium high).

  • Extra Virgin Olive Oil1 Tbsp.
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

2. Season and Cook the Shrimp

Generously season the shrimp with kosher salt. Add the shrimp to the pan in a single layer making sure not to overlap. You may not get all of the shrimp in a single batch. Cook the shrimp for 1 minute and 15 seconds.

  • Kosher Saltas needed
  • Large Shrimp(deveined, shell on)10
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

3. Flip the Shrimp

With a pair of tongs, carefully flip the shrimp to cook the other side.

Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

4. Finish Cooking the Shrimp

Cook the shrimp for another 1 minute and 15 seconds on the second side.

Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

5. Remove the Shrimp

Using a pair of tongs, transfer the cooked shrimp to a paper towel lined tray or plate. Lightly cover with foil to keep warm. Cook any remaining shrimp and if needed, wash the pan between batches.

Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

6. Add the Oil and Preheat the Pan

Add the oil and preheat the pan to 435°F/225°C (high). Tilt the pan to coat evenly.

  • Extra Virgin Olive Oil2 Tbsps.
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

7. Add and Roast the Peppers

Lightly season with salt and stir occasionally. Roast the peppers for 3 minutes.

  • Shishito or Padron Peppers(stems removed)10
  • Kosher Salt1 tsp.
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

8. Add and Toast the Garlic

Reduce the temperature to 350°F/ 176°C (medium) before adding the sliced garlic. Continuously stir the garlic.

  • Garlic Clove(thinly sliced)½
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

9. Season the Roasted Pepper Vinaigrette

Stir in the salt, lemon juice, chili flakes and parsley.

  • Kosher Salt¼ tsp.
  • Chili Flake⅛ tsp.
  • Lemon Juice½ Tbsp.
  • Parsley Leaves(finely chopped)1 ½ tsps.
Current Time 0:00
/
Duration Time 0:00
Progress: NaN%

10. Plate and Serve

Transfer the shrimp to a serving dish or plates, then spoon the roasted peppers over the top. NOTE: Advise your guests to peel the shrimp before eating! If you want to enjoy a true tapas night, don't forget to try our delicious Chorizo Stuffed Calamari or Manchego Stuffed Piquillo Peppers

Current Time 0:00
/
Duration Time 0:00
Progress: NaN%