Fresh-Pressed Olive Oil Club

Shrimp with Pimentón and Garlic

Shrimp with Pimentón and Garlic

This classic Spanish tapas offering is great for a delicious dinner that’s ready in about 5 minutes!


  • 4 garlic cloves, peeled
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon pimentón
  • 1 pound large or extra-large shrimp, shelled and deveined 
  • Juice of 1/2 lemon


Mince the garlic and set it aside for 10 minutes to allow its healthful compound allicin to develop. Heat a large skillet, add the oil, and sauté the garlic until soft. Stir in the pimentón and then add the shrimp in one layer (if they don’t all fit, cook them in two batches). Cook for 1 minute and then flip the shrimp and cook for another minute until opaque. Squeeze the juice of the lemon over the shrimp and serve.

Yields 4 appetizer or 2 main dish servings.