Ready in 30 minutes

Spanish-Style Shrimp

  • 15 min
  • 30 min
  • Serves: 4

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olive oil 30 mL
onion, finely diced
cloves garlic, finely chopped
(1 lb/500 g) uncooked extra jumbo black tiger shrimp (16/20 count),
thawed, peeled, tails removed
smoked paprika 2 mL
salt 2 mL
pinch hot pepper flakes
seeded, diced tomato 250 mL
lemon juice 30 mL
finely chopped fresh parsley 30 mL

Nutrition Description Per serving (¼ of the recipe):
Calories 200
Fat 9 g
Saturated Fat 1 g
Carbs 6 g
Sugar 3 g
Protein 23 g
Cholesterol 180 mg
Fibre 1 g
Sodium 550 mg


  1. Preheat cast-iron or other flame-proof skillet on grill set to high. Add oil, onion and garlic. Close lid and cook, stirring occasionally, about 7 min. until onion starts to soften.
  2. Add shrimp, smoked paprika, salt, and hot pepper flakes. Cook, stirring constantly, 2 min. until shrimp starts to turn pink and curl. Stir in tomato; cook 1 to 2 min., or until shrimp are cooked through.
  3. Using oven mitts, remove skillet from heat. Stir in lemon juice and parsley. Serve shrimp with cooked rice or quinoa, in lettuce cups or as a warm appetizer with crusty bread.

To clean a cast-iron skillet, hand wash and immediately dry. Rub a little oil on the insides of the skillet. This light coating will protect the pan from moisture and rust.

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