Pan-Seared Spanish Garlic Shrimp with Chili and Parsley

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A quick and flavorful dish of shrimp sautéed in garlic, olive oil, and chili flakes, finished with fresh parsley and lemon juice. This Spanish-inspired seafood recipe, ready in about 13 minutes, pairs large shrimp, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 8 min Serves 2 Spanish cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add 5 thinly sliced garlic cloves and 1 tsp red chili flakes to the oil, sauté for 1-2 minutes until the garlic is golden and fragrant but not burnt.
  3. Step 3: Increase heat to medium-high and add 400 g peeled and deveined large shrimp. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
  4. Step 4: Season with salt and black pepper to taste, then remove the pan from heat.
  5. Step 5: Stir in 3 tbsp chopped fresh parsley and drizzle 1 tbsp fresh lemon juice over the shrimp. Toss gently to coat and serve immediately.

Frequently asked questions

How long does Pan-Seared Spanish Garlic Shrimp with Chili and Parsley take to make?

Total time is about 13 minutes (5 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Spanish Garlic Shrimp with Chili and Parsley?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Spanish Garlic Shrimp with Chili and Parsley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Spanish Garlic Shrimp with Chili and Parsley for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Spanish Garlic Shrimp with Chili and Parsley?

Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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