Spanish Garlic Shrimp: The Ultimate Easy & Authentic Recipe

Why This Spanish Garlic Shrimp Recipe Will Win Your Heart

Picture this: golden, crispy potatoes topped with juicy shrimp bathed in garlicky goodness, all dipped into a creamy aioli. Sounds dreamy, right? That’s exactly what happened when I first made Spanish Garlic Shrimp with Potatoes and Aioli. It was love at first bite. My kitchen smelled like a cozy tapas bar in Spain, and my family couldn’t stop raving about it. If you’re looking for a dish that’s easy to make yet feels fancy enough for a special occasion, this is your recipe.

The Story Behind Spanish Garlic Shrimp

This dish has deep roots in Spanish cuisine. Known as Patatas Arrieras, it’s a rustic favorite often served in countryside inns. The combination of crispy potatoes, garlic-infused shrimp, and creamy aioli reflects the simplicity and bold flavors of traditional Spanish cooking. When I first tried making it, I was skeptical—how could something so simple taste so good? But after one bite, I understood why it’s been a staple for generations. Whether you’re a fan of seafood or just love bold flavors, this dish delivers.

Why You’ll Love This Recipe

First off, it’s packed with flavor. The potatoes are perfectly crispy, the shrimp are tender and garlicky, and the aioli ties everything together with its creamy tang. Plus, it’s surprisingly easy to make. You don’t need fancy equipment or hours of prep time. Just a few fresh ingredients and some love. Whether you’re cooking for yourself or hosting a dinner party, this dish will impress without breaking a sweat.

Perfect Occasions to Make This Dish

This recipe shines in so many settings. Whip it up for a casual weeknight dinner when you want something comforting yet exciting. It’s also perfect for entertaining—imagine serving this at a tapas night with friends. Or, bring it to a potluck and watch everyone ask for seconds. Honestly, any time you want to add a little flair to your meal, this dish fits the bill.

Ingredients You’ll Need

• For the potatoes:
• 1 cup extra virgin olive oil (300 ml)
• 3 medium potatoes
• A pinch of sea salt
• For the Spanish Garlic Shrimp:
• 3 tbsp extra virgin olive oil (45 ml)
• 6 garlic cloves
• 12 large raw shrimp, peeled and deveined
• ½ tsp smoked Spanish paprika (2 grams)
• A pinch of sea salt
• A dash of black pepper
• For the aioli:
• ¼ cup low-fat mayonnaise (115 grams)
• 1 garlic clove
• 1 tsp lemon juice (5 ml)
• 1 tbsp extra virgin olive oil (15 ml)
• A pinch of sea salt
• A dash of black pepper
• Extras:
• A handful of finely chopped fresh parsley

Substitution Options

• If you’re out of smoked Spanish paprika, regular paprika works too, though it won’t have the same depth.
• Swap low-fat mayonnaise for full-fat if you prefer a richer aioli.
• No fresh parsley? Dried parsley or cilantro can do the trick in a pinch.

Step 1: Preparing the Potatoes

Pour the olive oil into a large skillet and heat it over medium heat. While the oil warms, peel the potatoes and slice them into thin rounds, about 0.6 cm thick. Once the oil is shimmering, gently add the potato slices. Stir every 3-4 minutes to ensure they fry evenly. As they cook, you’ll notice them turning golden and crispy—a truly satisfying sight. After about 25 minutes, transfer them to a paper towel-lined rack and sprinkle with sea salt. Pro tip: Don’t overcrowd the pan; frying in batches ensures crispiness.

Step 2: Cooking the Spanish Garlic Shrimp

In a small skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant and lightly golden. Toss in the shrimp, sprinkle with smoked paprika, sea salt, and black pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. The aroma of garlic and paprika will fill your kitchen, making your mouth water before you even finish cooking. Chef’s tip: Don’t overcook the shrimp—they should be tender, not rubbery.

Step 3: Making the Aioli

In a small bowl, combine the mayonnaise, finely chopped garlic, lemon juice, olive oil, sea salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed. This aioli is the perfect dipping sauce, adding a bright, tangy contrast to the rich flavors of the dish. Fun fact: Traditional aioli is made by hand, but using mayo as a base saves time without sacrificing flavor.

Step 4: Assembling the Dish

Arrange the crispy potatoes on a plate, top them with the garlicky shrimp, and sprinkle with fresh parsley. Serve the aioli on the side for dipping. The vibrant colors and textures make this dish as pleasing to the eyes as it is to the palate. Bonus tip: Garnish with extra lemon wedges for a pop of freshness.

Timing Breakdown

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Chef’s Secret

Save the leftover olive oil from frying the potatoes! It’s infused with potato flavor and perfect for drizzling over salads or using in future recipes.

Extra Info

Did you know that Spanish Garlic Shrimp is often served sizzling in small clay dishes called cazuelas? It’s a fun way to serve the dish straight from the stove to the table.

Necessary Equipment

• Large skillet
• Small skillet
• Knife and cutting board
• Mixing bowls
• Tongs or spatula

Storage Tips

If you have leftovers (unlikely!), store the components separately. Keep the potatoes in an airtight container at room temperature for up to 2 days. Store the shrimp and aioli in the fridge for up to 3 days. Reheat the shrimp gently to avoid drying them out.

To reassemble, warm the potatoes in the oven and heat the shrimp on the stovetop. Add fresh parsley and a dollop of aioli before serving.

Avoid freezing this dish, as the texture of both the potatoes and shrimp will suffer.

Tips and Advice

• Use high-quality olive oil—it makes a difference in flavor.
• Pat the shrimp dry before cooking to ensure a good sear.
• Taste as you go, adjusting seasonings to suit your preferences.

Presentation Ideas

• Serve on a wooden board for a rustic look.
• Garnish with edible flowers for a touch of elegance.
• Pair with a crisp white wine or sangria for a complete experience.

Healthier Alternatives

Looking to lighten things up? Try these variations:

1. Baked Potatoes: Roast the potatoes with less oil for a lower-calorie option.
2. Zucchini Fries: Swap potatoes for zucchini sticks for a veggie-packed twist.
3. Grilled Shrimp: Grill instead of pan-frying to reduce oil usage.
4. Vegan Aioli: Use cashew cream or silken tofu instead of mayonnaise.
5. Gluten-Free Option: Ensure all ingredients are certified gluten-free.
6. Spicy Kick: Add chili flakes or hot sauce for a fiery version.

Common Mistakes to Avoid

Mistake 1: Overcrowding the Pan

When frying the potatoes, resist the urge to cram them all in at once. Overcrowding leads to steaming instead of frying, resulting in soggy potatoes. Cook in batches for maximum crispiness.

Mistake 2: Overcooking the Shrimp

Shrimp cook quickly, and overdoing it makes them tough and chewy. Keep an eye on them and remove them from heat as soon as they turn pink and opaque.

Mistake 3: Skipping the Smoked Paprika

The smoked paprika adds a distinct flavor that elevates the dish. Don’t skip it or substitute regular paprika unless absolutely necessary.

FAQs

Can I use frozen shrimp?

Yes, but thaw them completely and pat them dry before cooking to avoid excess moisture.

What can I serve with this dish?

Pair it with a green salad, crusty bread, or a glass of white wine for a complete meal.

Is this dish spicy?

Not inherently, but you can add chili flakes or hot sauce if you like heat.

Can I make this ahead of time?

While best served fresh, you can prep the components ahead and assemble just before serving.

What kind of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape well and fry beautifully.

Can I use regular paprika instead of smoked?

Yes, but the flavor won’t be as robust.

How do I store leftover aioli?

Keep it in an airtight container in the fridge for up to 3 days.

What’s the best way to reheat the shrimp?

Gently warm them in a skillet over low heat to prevent drying out.

Can I double the recipe?

Absolutely! Just make sure your pans are large enough to handle the increased volume.

Do I need to peel the shrimp?

Yes, peeling and deveining ensures a better eating experience.

There you have it—a delicious, crowd-pleasing dish that’s simple yet sophisticated. Whether you’re new to Spanish cuisine or a seasoned pro, this Spanish Garlic Shrimp with Potatoes and Aioli is sure to become a favorite. So grab your apron and get cooking!