Shrimp Malaga
Transport your taste buds to the sun-drenched shores of Spain with Shrimp Malaga, a vibrant and flavorful dish that’s as quick to prepare as it is impressive to serve. This recipe stars jumbo shrimp, expertly sautéed in golden extra-virgin olive oil with fragrant garlic, then bathed in a luxurious dry sherry sauce infused with smoky paprika and a touch of heat from red pepper flakes. A bright splash of lemon juice and a sprinkle of fresh parsley give the dish its signature balance of richness and freshness. Ready in just 25 minutes, this Spanish-inspired delight is perfect as a sophisticated entrée or a shareable appetizer when served with crusty bread to mop up the irresistible sauce. Ideal for seafood lovers seeking bold, zesty flavors, Shrimp Malaga is a surefire way to elevate your weeknight dinners or wow guests at your next gathering!
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Recipe Information
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1 pound jumbo shrimp, peeled and deveined
- 1 cup dry sherry
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 loaf crusty bread (for serving, optional)
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the sliced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Increase the heat to medium-high, then add the shrimp to the skillet. Cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp and set aside.
Deglaze the skillet by pouring in the dry sherry, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the smoked paprika, red pepper flakes, salt, and black pepper to the skillet. Stir to combine and let the mixture simmer for 2-3 minutes, allowing the flavors to meld.
Return the cooked shrimp to the skillet, tossing to coat them in the sauce. Cook for an additional 1-2 minutes to heat through.
Remove the skillet from the heat and stir in the lemon juice and chopped parsley.
Serve the Shrimp Malaga immediately as an entrée or as an appetizer, with crusty bread for soaking up the sauce.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4991 mg | 217% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 8.2 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
