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The appetizer, Mediterranean

Garlic and chili shrimp

Garlic and chili shrimp is a Mediterranean starter recipe for 6 people, made with raw shrimp marinated in olive oil, garlic, chili, and paprika. It takes 25 minutes of active work, the marinade comes together in the morning, and only the final sear happens at the last minute. It's easy, costs about €3.50 per person, and the key is not overcooking the shrimp so they stay tender.

Shrimp sizzling in oil scented with garlic and chili, bread on the side for dipping, you eat with your fingers and never apologize for it.

Garlic and chili shrimp
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.50
Calories per person
190 kcalcalculated by Kiloach, your weight coach

Shrimp sizzling in golden oil scented with garlic and brightened with a touch of chili makes for an instant mood lifter at the start of a meal. The flesh stays tender and juicy as long as the cooking time stays short, and the fragrant oil is made for mopping up with toasted bread until the last drop is gone. Paprika adds warm color and a hint of smokiness without covering the briny taste of the shrimp.

This is the kind of dish that works for a last minute dinner with friends as much as for a more planned family meal, served as an opener before something lighter. In spring or summer, brought to the table still sizzling in the pan, it sets the tone for a relaxed meal eaten with your hands. Just grab extra bread, it disappears fast.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 4 min

In the morning, shell the shrimp and make the garlic, chili, and paprika marinade, then refrigerate for no more than 4 hours. Right before your guests arrive, toast the bread slices. At serving time, sear the shrimp 2 minutes per side, add parsley and lemon, and bring the hot pan straight to the table.

The ingredients

6 people

Fish counter

  • Raw whole shrimp 18

Fruits and vegetables

  • Garlic 6 cloves
  • Sweet pepper 1
  • Flat leaf parsley 0.5 bunch
  • Lemon 1

Pantry

  • Olive oiloften in the pantry 10 cl
  • Sweet paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Shellfish, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Shell the shrimp, keeping the tails on, remove the dark vein, and pat them dry.

    Slit along the back of the shrimp with a small knife, the vein comes out in one go.

  2. Thinly slice the garlic, cut the chili into rings without the seeds, and mix everything with the olive oil and paprika in a large bowl.

    Remove the chili seeds if you want a milder dish, it's quite spicy otherwise.

  3. Toss the shrimp with the fragrant oil, cover, and let marinate in the fridge.

    Don't go past 4 hours, the garlic ends up taking over.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Slice the baguette and toast the slices dry in a pan or in the oven.

    Really crusty bread is ideal for soaking up the oil.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour the shrimp and their marinade into a very hot pan and sear for 2 minutes per side, until pink. 4 min

    Don't cook them any longer, overcooked shrimp turn rubbery.

  2. Sprinkle with parsley, squeeze a little lemon over, and serve right away in the pan with the bread.

    Bring the pan straight to the table, the hot oil fills the air and the meal instantly feels more casual.

Our tips to get it right

  • Pick large raw shrimp, they hold up to quick high heat cooking better than small ones without drying out.
  • Take the shrimp out of the fridge a few minutes before cooking, cold shrimp cools down the pan and lengthens the cooking time.
  • Use a wide pan that gets really hot, the shrimp should sear, not simmer in their own liquid.

The variations

  • Swap the shrimp for scallops, they cook even faster, about a minute per side is enough.
  • For a vegetarian version, make the same marinade with whole white mushrooms or large portobello mushrooms.
  • To save time, skip the marinating step and cook the shrimp directly, adding the garlic, chili, and paprika near the end of cooking.

What to serve it with

  • Toasted bread or crusty baguette
  • A glass of dry white wine
  • A simple green salad after

Storage

Cooked shrimp keep for 1 day in the refrigerator in a sealed container, though they lose some tenderness when reheated. If you have leftover raw marinated shrimp, cook them the next day instead. Don't freeze once cooked.

Questions about this recipe

Can you use frozen shrimp?

Yes, as long as they're fully thawed and patted dry before marinating. Wet shrimp release water during cooking and prevent a good sear.

How do you know when the shrimp are done?

They turn from translucent gray to opaque pink and curl slightly. Two minutes per side in a very hot pan is usually enough.

Can this recipe be scaled up for more than 6 people?

Yes, just increase the quantities proportionally and cook the shrimp in batches. Avoid overcrowding the pan so the shrimp still sear quickly and evenly.

Should you keep the shrimp heads on?

You can remove them for easier eating, but don't throw them away. Sautéed in the oil for a few minutes, they add real sea flavor.

Can garlic and chili shrimp be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make garlic and chili shrimp?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in garlic and chili shrimp?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does garlic and chili shrimp cost?

About €3.50 per person, that's €21.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Vitello tonnato The starter

Mediterranean

Vitello tonnato

  • 30 min of work
  • Prepared the day before
  • Medium, €5.20 per person

340 kcalcalculated by Kiloach

Lemon ricotta cake The dessert

Mediterranean

Lemon ricotta cake

  • 20 min of work
  • Prepared the day before
  • Easy, €1.10 per person

320 kcalcalculated by Kiloach

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