Dinner · Spanish

Garlicky Sherry Shrimp

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 23, 2026

This Spanish-style shrimp comes together in under 15 minutes with just a few ingredients, so it works for a quick dinner or an easy tapas plate. Sizzling garlic, plump shrimp, and a splash of dry sherry make it taste like something you'd order at a bar in Seville. Serve with crusty bread to soak up every drop.

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Garlicky Sherry Shrimp

Why you'll love this

  • Ready in about 15 minutes start to finish.
  • Only five simple ingredients.
  • Tastes like restaurant tapas at home.
  • Naturally gluten-free and low-carb.

EveryDayMeal recipe

Garlicky Sherry Shrimp

Prep
5m
Cook
8m
Total
13m
Serves
2
Level
Easy

Ingredients

  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 14 ounces (about 3/4 pound) large shrimp, peeled and deveined
  • 2 tablespoons dry sherry
  • a handful fresh parsley, chopped

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife

Instructions

  1. Heat the olive oil in a large skillet over medium heat until it shimmers, which tells you it's hot enough to catch the garlic flavor without burning it.
  2. Add the chopped garlic and cook for about 30 seconds, stirring constantly, just until it smells fragrant. Do not let it brown or it will turn bitter.
  3. Stir in the shrimp and cook for about 2 minutes, until they start to turn pink around the edges.
  4. Pour in the sherry and cook another 2 to 3 minutes, until the shrimp are opaque and curled and the alcohol has cooked off, leaving a savory pan sauce.
  5. Sprinkle with fresh parsley and serve right away, with crusty bread on the side to mop up the garlicky oil.

Tips from the kitchen

  • Pat the shrimp dry before cooking so they sear instead of steam.
  • Watch the garlic closely; it goes from golden to burnt in seconds.
  • Don't overcook the shrimp, they're done as soon as they turn opaque and curl into a loose C shape.

Estimated nutrition per serving: 320 cal · 30g protein · 3g carbs · 21g fat

Make it your own

  • Add a pinch of red pepper flakes for a little heat.
  • Swap the sherry for dry white wine if that's what you have.
  • Squeeze fresh lemon over the top just before serving for brightness.

Storing & make-ahead

Best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat just until warmed through, since shrimp turn rubbery if overheated.

Good to know

Can I use frozen shrimp?
Yes. Thaw them fully and pat dry before cooking so they don't release water and steam in the pan.
What can I use instead of sherry?
Dry white wine works well, or use chicken broth with a splash of lemon juice for an alcohol-free version.
What should I serve with it?
Crusty bread is classic for soaking up the sauce. It's also great over rice or with a simple green salad.
How do I know the shrimp are done?
They turn pink and opaque and curl into a loose C. An overcooked shrimp curls into a tight O, so pull them early.

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