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! 🙂
- 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
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 from Paleo Planet