Spain is famously known for their tapas, and these Garlic Shrimp with Saffron, Tomatoes & White Wine are no exception. Loaded with an insane amount of flavor, effortless to make and done in under 30 minutes. Serve these tasty shrimp as an appetizer or pour them over some pasta for an incredible main course.
To make this recipe I used frozen shrimp that I thawed out, just to make things easier and cheaper. The secret when you´re using frozen shrimp that have been thawed out, is to make sure you pat them completely dry with paper towels. This removes any of that excess moisture in the shimp, giving them a beautiful texture and flavor.
I also used saffron threads from Golden Saffron. Folk´s, so important to use high-quality saffron in this recipe, it really is what flavors the entire dish. Don´t settle for the immitation stuff, get the real deal. The folk´s over at Golden saffron are making some of the best in the market, trust me, get yourself a tin.
TIPS & TRICKS to make this recipe: When you´re adding the shrimp into the pan, start by adding the first one by the handle, that way when you flip them you know where to start. I used canned diced tomatoes, just because it makes things easier, but if you prefer, you can use fresh tomatoes. Careful when you add the white wine into the pan, it will most likely jump, make sure to mix continuously, this helps a ton.
Watch the Video Below on How to Make Garlic Shrimp with Saffron, Tomatoes & White Wine
Garlic Shrimp with Saffron, Tomatoes & White Wine
- 15 raw peeled & deveined jumbo shrimp
- 4 cloves garlic
- 1/2 cup canned diced tomatoes
- 1/4 cup white wine
- 1/2 tsp saffron threads
- 2 tbsp extra virgin olive oil
- pinch sea salt
- pinch black pepper
- handful freshly chopped parsley
Add a 1/4 cup of warm white wine into a bowl (I heated mine in a sauce pan for just 1 minute), pinch in 1/2 tsp of saffron threads and set aside to let the saffron infuse with the wine
Thinly slice 4 cloves of garlic, reserve a generous 1/2 cup of canned diced tomatoes and season 15 raw jumbo shrimp (peeled & deveined) with sea salt & freshly cracked black pepper
Heat a fry pan with a medium-high heat and add in 2 tbsp of extra virgin olive oil, after 2 minutes add the shrimps into the pan seasoned side down, 1 minute later flip the shrimp, after a total cooking time of 2 minutes, remove the shrimps from the pan and set aside
Using the same pan with the same heat add in the sliced garlics and mix with the olive oil, 30 to 60 seconds later (you don´t want to burn the garlic), add in the saffron infused wine and quickly mix it all together, the wine might jump from the pan because of the alcohol, so be careful, about 90 seconds after adding the white wine and all the alcohol has burned off, add the diced tomatoes, season with sea salt & freshly cracked black pepper and mix it all together
After simmering the tomatoes for 5 minutes add the shrimp back into the pan and mix it all together until well combined, this will incorporate all the flavors into the shrimps, once it´s well mixed remove from the heat, garnish with freshly chopped parsley and serve at once, enjoy!
Get the SAFFRON THREADS FROM GOLDEN SAFFRON I used in this recipe.
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