Garlic Shrimp with Tomato Salad
Succulent shrimp infused with garlic and chili, sizzling in olive oil, served with a refreshing tomato and cucumber salad and crusty bread to soak up the delicious juices.
- Prep: 7 min
- Cook: 8 min
- Total: 15 min
- Servings: 3
- Cuisine: Spanish
- Difficulty: Easy
- Cost: $4.35/serving
Dietary
- Egg-Free
- Dairy-Free
- Nut-Free
- Pescatarian
- Gluten-Free
- Low-Sugar
Tags
- sauté
- quick
- spicy
- fresh
- classic
Ingredients
- 0.75 pound shrimp (large, peeled and deveined, tails on or off)
- 1 teaspoon salt (for salad)
- 0.25 teaspoon black pepper
- 0.33 cup olive oil
- 6 clove garlic (thinly sliced)
- 0.5 teaspoon red pepper flakes
- 2 tablespoon fresh parsley (chopped)
- 0.5 cucumber (large, diced)
- 2 Roma tomatoes (medium, diced)
- 2 tablespoon red wine vinegar
- 6 ounce crusty bread (sliced)
Instructions
- Pat the shrimp dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- In a medium bowl, combine the diced cucumber, Roma tomatoes, red wine vinegar, and 1/2 teaspoon salt. Toss gently and set aside to allow flavors to meld.
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Increase the heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque.
- Remove the skillet from heat. Stir in the fresh parsley. Serve the sizzling garlic shrimp immediately with the tomato salad and slices of crusty bread.
Notes
Ensure shrimp are patted very dry before cooking to get a good sear. Do not overcrowd the pan; cook in batches if necessary.
Nutrition (per serving)
- Calories: 499
- Protein: 27.2 g
- Carbohydrates: 39.9 g
- Fat: 26.3 g
- Fiber: 2.2 g
- Sodium: 1318 mg
- Saturated Fat: 4 g
- Sugar: 1.7 g
- Cholesterol: 160 mg