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Shrimp

Chile Garlic Shrimp

Quick and easy yet packed with flavor, this is a crowd-pleasing appetizer you can serve year-round.

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Shrimp is kind of the perfect finger food – or handheld appetizer, that is. It’s easy to enjoy without leaving behind a total mess, and it’s convenient to munch on whether you’re eating outdoors or wandering through a party. And who doesn’t get excited to see a platter of succulent shrimp as an appetizer? We’ve created a simple spin on shrimp that’s incredibly easy to pull together, but is so good it’ll become a fast favorite when you’re welcoming guests: Chile Garlic Shrimp.

Poaching shrimp rather than grilling or sautéing ensures that they cook gently, so you never have to worry about them being rubbery or tough. The olive-oil bath also adds rich flavor, taking simple shrimp to a whole new level. We’ve kept the seasoning pretty simple, allowing you to pull together an impressive dish that’s worthy of any mezze spread without spending hours over the stove or grill. In fact, this spicy shrimp is ready to serve in under half an hour!

In addition to all of that delicious flavor, this shrimp recipe also delivers some fantastic nutritional benefits. It’ll surprise no one that shrimp is high in protein, but it’s also low in calories and carbs. It’s a good source of iodine, and a 3-oz serving provides 21% of the daily allowance of B12. When it comes to revving up your energy and helping you feel great, vitamin B12 is essential – it plays a vital role in your metabolism, your DNA and even the creation of your red blood cells. So, when you munch on this wonderfully Chile Garlic Shrimp, you might feel your energy levels rise. What’s better than a hunger-satisfying and energy-raising snack?

Chile Garlic Shrimp

Servings
8
Prep Time
18 min
Duration
25 min

Ingredients

  • 1 lb large shrimp, peeled and deveined (31-40 size)
  • 1⁄2 tsp each sea salt and ground black pepper
  • ⅓ cup extra-virgin olive oil
  • 6 large cloves garlic, minced
  • 3 dried arbol chiles, crushed
  • 1⁄2 tsp red pepper flakes
  • 2 oz cooking sherry
  • 3 tbsp chopped fresh flat-leaf parsley
  • 1 lemon, juiced
  • crusty whole-grain bread for dipping, optional

Preparation

  1. Arrange shrimp on a baking sheet and pat dry with a paper towel. Sprinkle with salt and pepper and set aside.
  2. In a large, deep skillet on medium, heat oil. Add garlic, chiles and pepper flakes and cook, stirring constantly, until garlic is fragrant and golden but not browned, 1 minute. Add shrimp and cook, stirring frequently, until they turn pink, 3 to 4 minutes. Add sherry and lemon juice, stirring to combine. Remove from heat and top with parsley, stirring to combine.
  3. Transfer shrimp and sauce to a serving bowl and serve with torn crusty bread for dipping, if desired.

Nutrition Information

  • Serving Size ⅛ of recipe
  • Calories 147
  • Carbohydrate Content 3 g
  • Cholesterol Content 79 mg
  • Fat Content 10 g
  • Fiber Content 0 g
  • Protein Content 10 g
  • Saturated Fat Content 1 g
  • Sodium Content 228 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 1 g