Go Back
+ servings

Spanish Garlic Shrimp with Saffron and White Wine

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1 shallot
  • 12 jumbo shrimp
  • 1/4 cup white wine
  • 1/2 tsp saffron threads
  • 1/2 tsp lemon juice
  • 2 tbsp fresh parsley
  • pinch sea salt
  • pinch black pepper


  1. Add a 1/4 cup of hot wine to a bowl (I heated the wine in a sauce pan to just before it boils), then pinch in 1/2 teaspoon of saffron threads and let it infuse, meanwhile thinly slice 4 cloves of garlic, finely dice 1 shallot, finely chop a handful of fresh parsley and season 12 jumbo shrimp that have been peeled and deveined with sea salt and freshly cracked black pepper

  2. Heat a fry pan with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the slices of garlic and mix with the oil, 2 minutes later add the diced shallot, season with sea salt and black pepper and mix it all together, then add the shrimp seasoned side down, 1 minute after adding the shrimp flip them, then add the saffron infused wine, a squeeze of fresh lemon juice and about 2 tablespoons of the freshly chopped parsley and give the pan a quick shake

  3. After cooking the shrimp for a total of 2 minutes remove them from the pan and transfer to a shallow bowl, continue to cook the sauce for another 2 minutes to let it thicken up, then pour the sauce all over the shrimp and sprinkle the dish with some freshly chopped parsley, enjoy!