Spicy Spanish Garlic Shrimp

Spicy Spanish Garlic Shrimp

¡Viva el rey! That’s what your guests will be saying once they’ve had a serving of these delicious Spanish Garlic Shrimp. Another relatively easy recipe that will dazzle the taste buds and doesn’t look half bad either. Guests will be trying to lick your cast iron pan clean after this one is gone.

Tips / Suggestions

  • Be sure to keep plenty of space between the shrimp when searing. This will give them a better crust before flipping over. I like to check the first one I set down by lifting up slightly to see if it has a good sear.
  • This dish can be pretty spicy. Go lighter on the paprika or red pepper flakes if you’re concerned.
  • If you don’t have sherry cooking wine, just use any cheap red wine you have. Or you could use a cheap white wine.
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Spicy Spanish Garlic Shrimp

Recipe by BacusBBQ


Prep time


Cooking time




Spicy Spanish garlic shrimp pan seared and finished off in sherry wine and lime juice will leave you wanting more. The best part is, it's super easy and only takes minutes.


  • 1 lb 1 shrimp peeled and deveined

  • 3 cloves 3 finely chopped garlic

  • 2 tbsp 2 olive oil

  • 3/4 tsp 3/4 smoked spanish paprika

  • 3/4 tsp 3/4 red chili flakes

  • 1 tsp 1 salt

  • 1 tsp 1 cracked black pepper

  • 1 1 lime cut in half

  • 3 tbsp 3 sherry cooking wine

  • 2 tbsp 2 chopped cilantro


  • Add the shrimp, paprika, salt, and pepper to a bowl. Mix thoroughly. Set aside.
  • Heat your grill to around 350 to 375 degrees F. Place a cast iron pan on the grill and add the olive oil. Once hot, add the garlic and chili flakes. Cook for 1 minute, stirring frequently.
  • Add your shrimp to the hot pan and sear for 1 to 1.5 minutes. Be sure that the shrimp are completely flat on the pan and not too close to the other shrimp.
  • Flip the shrimp over, add the sherry wine, and juice from one of the lime halves. Cook for roughly 1.5 minutes.
  • One the shrimp are done cooking, remove from the pan, top with juice from the other lime half, spread the cilantro over top, and dig in.

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