Spanish Garlic Shrimp

25 min.
4 Servings
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Create a tapas-style at home with this recipe for Spanish garlic shrimp. Served alongside a perfectly toasted baguette, this simple 25-minute recipe is perfect for your next party or dinner.


  • ½ loaf Market District artisan baguette
  • ¼ cup + 2 Tbsp. Market District extra virgin olive oil, divided
  • 12 cloves garlic
  • 1 lemon
  • ½ bunch fresh parsley
  • 1 lb. Nature's Basket jumbo shell-on raw shrimp
  • 2 tsp. McCormick® Gourmet organic smoked paprika
  • ½ tsp. Giant Eagle crushed red pepper
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper


  Prep Time: 10 min. • Cook Time: 15 min.

Preheat oven to 350°F.

Cut the bread into 5-inch lengths then cut each length into 4 wedges. Place the wedges on a sheet pan and drizzle generously with 2 tablespoons of olive oil. Place in oven and toast until light brown and crispy, 10-15 minutes.

Increase oven heat to 500°F.

Peel and thinly slice the garlic. Juice the lemon. Chop the parsley. Peel and devein the shrimp.

In an oven proof baking dish, combine ¼ cup olive oil, paprika, crushed red pepper, salt, pepper, lemon juice and chopped garlic. Stir and place in oven, bake until fragrant and bubbly. Add the shrimp and parsley and toss to combine. Return to the oven and roast until the shrimp turn pink and curl, stirring once, about 7-10 minutes.

Serve with the toasted baguette.

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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