Garlic and guindilla pepper shrimp

By Camille Arcese
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  • 400 grams shrimp (31-40 pp), peeled and deveined
  • 1/8 teaspoon Kosher salt
  • 1/4 teaspoon Spanish paprika, sweet
  • 1/4 cup Spanish extra virgin olive oil
  • 1/2 cup pickled guindilla peppers, sweet or hot, or a combo of both
  • 5 cloves garlic, minced
  • 1/4 cup water
  • 1 tablespoon lemon juice, fresh
  • 1 handful flat-leaf parsley, finely chopped
  • Crusty bread, for serving


  1. Season shrimp in a dish with the salt and paprika, toss well to coat.
  2. Heat a large, heavy-bottom skillet over medium-high heat. Once heat add the olive oil.
  3. Once oil is shimmering add the seasoned shrimp. Sauté about two minutes until pink.
  4. Add the guindilla and garlic, sauté additional two minutes.
  5. Reduce heat to low and sprinkle flour over everything in the pan. Cook while stirring one minute, and then add the water and lemon juice. Cook while stirring, about two minutes until liquid thickens slightly.
  6. Remove from heat, stir in parsley, and serve immediately with bread for dipping. 

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