Spain on a Fork > All Recipes > Tapas > Spanish SAUTÉED SHRIMP with GREEN GARLIC SAUCE
All Recipes, Tapas / January 14, 2020


These Spanish Sautéed Shrimp with Green Garlic Sauce are seriously one of the most spectacular shrimp dishes ever. Loaded with an insane amount of flavor, made with very simple & minimal ingredients and comes together in 15 minutes. Serve next to a crusty baguette or pour over some pasta for an incredible dish.

The shrimps I used to make this recipe where frozen and thawed out. Like I always say, the secret when using frozen shrimp that have been thawed out, is to pat them completely dry with paper towels. This removes any of the excess moisture in the shrimp, giving them a beautiful texture and flavor. 

To make this dish, I used a cooking method called sautéing. A very simple technique that really allows the natural flavors of the shrimp to shine. The secret to sautéing is to heat your pan with a medium-high heat with no fat in the pan. After 4 minutes you add in just a little fat and instantly add in the shrimp.

TIPS & TRICKS to make this recipe: I used an extra virgin Spanish olive oil to sauté the shrimp. Many people say don´t use EVOO to sauté. I say that is a bunch of bologna. The secret is to add the olive oil to the pan after 4 minutes and then instantly add in the shrimp. This allows the olive oil to not lose its flavor and transfer it into the shrimp.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish SAUTÉED SHRIMP with GREEN GARLIC SAUCE


Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 12 raw jumbo shrimp peeled & deveined
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic
  • handful fresh parsley
  • 1 tsp lemon juice
  • pinch sea salt
  • pinch black pepper


  1. To make the green garlic sauce, roughly mince 4 cloves of garlic and add to a mortar, roughly chop a generous handful of fresh parsley and add a 1/4 cup into the mortar, season with sea salt and mash together for about 30 seconds or until everything is well combined, squeeze in 1 tsp of fresh lemon juice and pour in 2 tbsp extra virgin olive oil, mix together until well combined, set aside

  2. Pat down 12 raw jumbo shrimp (peeled & deveined) with paper towels, then season the shrimp with sea salt & freshly cracked black pepper

  3. Heat a large fry pan with a medium-high heat, after 4 minutes and the pan is nice and hot, pour in a generous tablespoon of extra virgin olive oil and swirl the pan so the olive oil coats the entire surface, instantly add the shrimps into the pan, after 1 minute flip them to cook the other side, after 2 minutes, that´s 1 minute per side, add the green garlic sauce into the pan and mix everything together until well combined, remove the pan from the heat and transfer to a serving dish, serve next to a crusty baguette, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this recipe

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