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Garlic Tapas Shrimp


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  • 14 medium garlic cloves, peeled
  • 1 pound large shrimp, peeled, deveined, and tails removed
  • 8 tablespoons olive oil
  • 1/2 teaspoon table salt
  • 1 bay leaf
  • 1 (2-inch) piece mild dried chile, such as New Mexico, roughly broken, seeds included (see notes and step by step)
  • 1 1/2 teaspoons sherry vinegar (see note)
  • 1 tablespoon chopped fresh parsley leaves


Adapted from


Step 1

1. Mince 2 garlic cloves with chef's knife or garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes
2. Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tablespoons olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.
3. Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.


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