It feels like it’s never going to stop raining here, the sky seems to have broken in two and is releasing an unrelenting amount of water everywhere. This is particularly unfortunate because my compost order was delivered a few days ago, and nothing makes compost heavier and harder to distribute than when it becomes wet and mud-like (trust me, go try and rake mud. It doesn’t do much.) So, I’m taking a break from prepping the garden for spring and am instead holing up inside once again, trying to be productive inside the house. This includes, but is not limited to, getting my taxes in order, trying to organize my insane amount of plates and food-related items, getting the last-minute Secret Supper details worked out, cleaning spaces I’ve previously ignored like the side of my bathroom cabinet that faces the sink and gets splashed from time to time, hosting my first Scratch Session, and trying to revitalize my sad wintery vitamin D-deficient houseplants. It’s been super busy, and I’ve been trying to keep myself appropriately fueled with good simple food. I’ve been starting to cook from my friend and former workshop attendee, Becky Winkler‘s cookbook, Paleo Planet, in an effort to eat better, and this garlic shrimp is one of my favorite recipes from the book.

Garlic Shrimp by Eva Kosmas Flores | Adventures in Cooking

This recipe for garlic shrimp is quick, easy, and tastes sooooo good. Garlic and shrimp are just one of those flavor pairings that never fail. You can use previously shelled and deveined shrimp, or you can buy them with the shell on and just shell and devein their yourself. The choice is yours! I love eating garlic shrimp with some crusty bread on the side and dipping the bread into the delicious shrimp and garlic cooking juices. I know that part is not paleo, but it still is delicious 🙂

Also, there’s only one space remaining for my workshop in Barcelona next month. We’ll be tasting delicious wines from the Sitges area outside the city, stuffing ourselves with traditional Spanish food, and photographing the whole thing. You can read all about it and see some photos of the amazing house we’ll be staying in here. Would love to have you join!

You can also listen to the recaps of my workshops on my podcast, First We Eat. The most recent workshop episode is the British Virgin Islands one, but we also have Croatia and Sweden up there, too, as well as an episode on Iceland, where we’ll be having our sold out workshop this summer. Hope you enjoy listening to them! 🙂

Garlic Shrimp

Author Eva Kosmas Flores

Ingredients

1/2 cup extra virgin olive oil
10 garlic cloves (thinly sliced)
1 pound large or jumbo shrimp (peeled and deveined)
3/4 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon bittersweet smoked paprika
pinch of cayenne pepper

Instructions

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook, stirring frequently, until softened but not browned, about 5 minutes.
Add the shrimp in a single layer, raise the heat to medium-high, and sprinkle on the salt, black pepper, paprika, and cayenne. Cook until the shrimp turn pink on the bottom, 2 to 3 minutes. Flip and cook until the shrimp are opaque throughout, another 2 or 3 minutes. Serve hot.

Recipe Notes

Recipe from Paleo Planet

Discussion

Becky Winkler says:

Yay, I am so glad you liked the shrimp, Eva–thank you so much for sharing! I love the photos you took. This is a great one for when you're busy with a lot of things around the house.

I so wish I could make it Barcelona–I know it will be magnificent. Do you think you'll get to cook with some bitter oranges while you're there? They've been on my radar recently but I haven't found any fresh ones around here.

Eva Kosmas says:

I definitely will try to get my hands on some, would love to make some sort of infusion with them. Would make for a killer salad dressing!!

San. M. says:

what would you serve with it?

I'd serve it with a crusty loaf of bread and a nice green salad on the side 🙂

Kat says:

Wow! This looks fantastic! Wonderful images. I love Shrimps:-)

Thanks Kat! <3

Miranda says:

I love shrim and garlic cooked in good olive oil, but I always tend to add a pinch of lemon zest, I love the zingyness it gives the shrimp. And I dunk the bread i the juices, too, that's what crusty bread is for!!
http://bloglairdutemps.blogspot.pt/

Ohhhhhhh the lemon zest sounds amazing!! Totally trying that out the next time I make shrimp 😀

Sarah | Levelheaded Life says:

This looks delicious and your photos are absolutely breathtaking. I also love the idea of adding lemon zest! I am the worst about overcooking shrimp, so I don't cook it very often but you're making me have second thoughts!

Bindia @ Indisk Mad says:

Ahh! looks so yummy, pictures gave a striking look to your recipe. I like it to such an extent.

Ellie says:

true that~garlic? shrimp?? Omgshhhh this makes my mouth water because I've experienced the gloriousness (and fattiness) of Boiling Crab in Socal! And it's so odd that here in Socal we've been having the most spring like weather…errrr sorry to say that? 😉 But it's strange because this is normally when it rains on and off. The only time it really rains.

Trisha Hughes says:

This is just beautiful, Eva. Wonderful lighting all around.

Carrie says:

This is one of my favorite recipes. I love eating shrimp and the combination with garlic will be awesome. This recipe is not hard for preparing and definitely, the result will be good 🙂 Thanks for sharing, well done!

Lauren Gaskill | Making Life Sweet says:

You can never go wrong with garlic + shrimp! Looks amazing! 😀

Pro Catering says:

Ahh, shrimps! We are in love with anything shrimp-related and this dish looks extra tasty and amazing. You can serve it to your guests, they will be impressed for sure. This one is also great for cocktails, family gatherings and even business meetings.

Lete Tung says:

Looking at the picture, I feel hungry.
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lovely

Nancy Harris says:

Love this recipe. Where in the world can I find those amazing oval cast iron pans.