Spanish Garlic Shrimp with Crusty Bread and Arugula Salad

Name: Spanish Garlic Shrimp with Crusty Bread and Arugula Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 2 pound large shrimp (peeled and deveined); 0.5 cup olive oil; 6 clove garlic (thinly sliced); 1 tablespoon smoked paprika; 0.5 teaspoon red pepper flakes; 0.25 cup dry sherry; 0.5 teaspoon dried oregano; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1 baguette (sliced diagonally and toasted); 5 ounce arugula; 1 cup cherry tomatoes (halved); 1 cucumber (thinly sliced); 2 tablespoon red wine vinegar; 0.25 cup fresh cilantro (chopped)

Succulent shrimp quickly sautéed in olive oil with loads of garlic, smoked paprika, and a hint of red pepper, served with crusty bread for dipping and a light arugula salad.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 8
Cuisine: Spanish
Difficulty: Easy
Cost: $4.65/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

2 pound large shrimp (peeled and deveined)
0.5 cup olive oil
6 clove garlic (thinly sliced)
1 tablespoon smoked paprika
0.5 teaspoon red pepper flakes
0.25 cup dry sherry
0.5 teaspoon dried oregano
0.75 teaspoon salt
0.5 teaspoon black pepper
1 baguette (sliced diagonally and toasted)
5 ounce arugula
1 cup cherry tomatoes (halved)
1 cucumber (thinly sliced)
2 tablespoon red wine vinegar
0.25 cup fresh cilantro (chopped)

Instructions

In a large skillet, heat 1/2 cup olive oil over medium-low heat. Add the 6 cloves thinly sliced garlic and 1/2 teaspoon red pepper flakes. Cook for 2-3 minutes until garlic is fragrant and lightly golden, being careful not to burn.
Increase heat to medium-high. Add the 2 pounds raw shrimp, 1 tablespoon smoked paprika, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2-3 minutes per side until shrimp turn pink and opaque.
Pour in 1/4 cup dry sherry and deglaze the pan, scraping any browned bits from the bottom. Cook for 1 minute until liquid is slightly reduced.
While shrimp are cooking, combine the 5 ounces arugula, 1 cup halved cherry tomatoes, and 1 thinly sliced cucumber in a bowl. Drizzle with 2 tablespoons red wine vinegar and 1 tablespoon of olive oil (from the overall recipe quantity if there was extra, or add 1 tbsp from your pantry). Toss gently.
Serve the Spanish garlic shrimp immediately with the toasted baguette slices and arugula salad. Garnish with 1/4 cup chopped fresh cilantro if desired.

Notes

Shrimp cook quickly, so be careful not to overcook them to maintain their tenderness. The arugula salad adds a fresh contrast to the rich shrimp.

Nutrition (per serving)

Calories: 485
Protein: 31 g
Carbohydrates: 44.5 g
Fat: 20.8 g
Fiber: 3.8 g
Sodium: 755 mg
Saturated Fat: 3 g
Sugar: 4.1 g
Cholesterol: 235 mg