I couldn’t resist sharing my Spanish Garlic Shrimp after saffron and white wine revealed an unexpected twist I hadn’t anticipated.

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I love how a few bold flavors can totally change a weeknight. In my Spanish Garlic Shrimp with Saffron and White Wine I let garlic take the lead while saffron sneaks in like a secret, turning the dish floral and weirdly addictive.

It feels like a dish you’d stumble on in Spanish Foods corners of the internet or tucked into obscure Saffron Recipes, the kind that makes you stop scrolling. I mess up the heat sometimes and that little charred edge becomes the best mistake, so yeah there’s a little chaos here, but that’s what keeps me coming back.

Ingredients

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Shrimp sweet, briny, high in protein and low in carbs, great lean seafood choice.
Olive oil rich in monounsaturated fats, heart healthy, adds silky mouthfeel and depth.
Garlic pungent savory gives umami and aroma has antioxidants and immune benefits.
Saffron fragrant floral hardly sweet tiny amount boosts color and subtle warmth.
White wine adds acidity and brightness helps deglaze pan brings fruity and floral notes.
Smoked paprika and chili add smoky heat very low calories boosts color.
Lemon juice is bright and tart cuts richness adds vitamin C.
Parsley adds fresh herb lift offers fiber and vitamin K brightens dish.
Butter brings rich mouthfeel adds saturated fats makes sauce silky.

Ingredient Quantities

1 lb (450 g) large raw shrimp, peeled and deveined, tails on

3 tbsp extra virgin olive oil

2 tbsp unsalted butter

6 garlic cloves, thinly sliced

1/4 tsp saffron threads, lightly crushed and soaked in 2 tbsp warm water or wine

1/2 cup (120 ml) dry white wine

1/2 tsp smoked paprika (pimenton)

1/4 tsp crushed red pepper flakes or 1 small red chili, thinly sliced

1 tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper

2 tbsp chopped fresh flat leaf parsley

Juice of 1/2 lemon and lemon wedges to serve

How to Make this

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1. Lightly crush 1/4 tsp saffron threads and soak them in 2 tbsp warm water or a little of the white wine for about 5 minutes so the color and aroma bloom.

2. Pat 1 lb large raw shrimp dry with paper towels, leave the tails on, then season with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper; set aside.

3. Heat 3 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium high heat until the butter melts and starts to foam.

4. Add 6 garlic cloves thinly sliced, 1/4 tsp crushed red pepper flakes or 1 small red chili thinly sliced, and 1/2 tsp smoked paprika. Cook about 30 to 45 seconds until the garlic is fragrant and just starts to pick up color, but do not let it burn.

5. Pour in the saffron with its soaking liquid and 1/2 cup dry white wine, bring to a gentle simmer and let it reduce for 1 to 2 minutes so the alcohol cooks off and the sauce concentrates.

6. Add the shrimp in a single layer and cook about 1 to 2 minutes per side until they turn pink and opaque and curl slightly; spoon the sauce over them as they cook and don’t overcook or they get rubbery.

7. Remove from heat, stir in 2 tbsp chopped fresh flat leaf parsley and the juice of 1/2 lemon, taste and adjust salt if needed.

8. Transfer shrimp to a serving dish, spoon the saffron garlic white wine sauce over top, serve immediately with lemon wedges.

9. If the sauce seems thin, simmer it a little longer before adding the shrimp so it thickens; if it gets too salty add a splash more wine or a little butter to mellow it.

Equipment Needed

1. big skillet (12 inch or so) or heavy frying pan for cooking the shrimp
2. chef’s knife and cutting board for slicing garlic, chili and chopping parsley
3. tongs for flipping shrimp and spooning sauce over them
4. wooden spoon or silicone spatula to stir and scrape the pan
5. small bowl or ramekin to soak the saffron and hold lemon juice
6. measuring spoons plus a 1/2 cup measuring cup for wine and liquids
7. paper towels to pat the shrimp dry
8. serving dish and a small spoon to drizzle the saffron garlic wine sauce over top

FAQ

Q: Can I use frozen shrimp? A: Yes, just thaw them fully in a bowl of cold water for 15 to 20 minutes, drain and pat very dry before cooking. If they are wet they steam not sear, and you wont get that nice browned garlic flavor.

Q: How do I know when the shrimp are done? A: Cook until they turn opaque and pink and curl into a loose C shape. If they curl tightly into an O theyre overcooked and rubbery. It usually takes 2 to 3 minutes per side on high heat for large shrimp.

Q: I dont have saffron, what can I use instead? A: Saffron is unique but you can mimic the color and a bit of flavor with a pinch of turmeric plus 1/4 tsp smoked paprika and a splash of the white wine. Or use ground saffron if you have it. The result wont be identical but still tasty.

Q: Can I skip the white wine or use something else? A: Yes, substitute low sodium chicken or vegetable broth plus 1 teaspoon white wine vinegar or lemon juice to add brightness. For a non alcohol option you can use extra broth with a squeeze of lemon.

Q: How spicy is this and how do I adjust the heat? A: It’s mildly spicy from the crushed red pepper or sliced chili. To make it milder leave the flakes out or remove the chili seeds. For more heat add more flakes or a splash of hot sauce at the end.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container up to 2 days. Reheat gently in a skillet over low heat with a splash of water or wine, just until warm, so you dont overcook the shrimp. You can also toss cold shrimp into a salad or grain bowl without reheating.

Spanish Garlic Shrimp With Saffron And White Wine Recipe Substitutions and Variations

Shrimp: use sea scallops or a firm white fish like cod or halibut instead. Scallops cook fast, fish needs a bit longer, but flavor is still great.
Saffron: swap with 1/8 tsp turmeric plus a tiny pinch of smoked paprika for color and mild warmth. It wont have saffron’s floral note, but gives the color and depth.
Dry white wine: replace with 1/2 cup dry vermouth or 1/2 cup low sodium chicken broth plus 1 tsp white wine vinegar or lemon juice for acidity if you want no alcohol.
Smoked paprika: use sweet paprika plus a pinch of cayenne or 1/8 tsp chipotle powder for smokiness and heat, taste and adjust to your liking.

Pro Tips

1) Pat the shrimp really dry and salt them right before they hit the pan. If they sit salted they’ll weep and you’ll steam instead of sear. Don’t overcrowd the skillet, do it in batches if needed so each one gets a quick, even cook.

2) Bloom the saffron longer in warm wine or water and crush it fine in a mortar and pestle. A little extra steep time gives deeper color and aroma, you only need a pinch though — it’s pricey and potent.

3) Watch the garlic like a hawk. It goes from golden to bitter in seconds. Keep the heat moderate, stir or swirl the pan, and if it starts to color too fast hit it with the wine right away to cool things down.

4) Finish the sauce off the heat with a cold pat of butter and lemon juice, then taste for salt. The butter makes it glossy and smooth, the lemon brightens everything, and adjusting salt at the end keeps the flavors balanced.

Spanish Garlic Shrimp With Saffron And White Wine Recipe

Recipe by Filip Tappenela

0.0 from 0 votes

I couldn't resist sharing my Spanish Garlic Shrimp after saffron and white wine revealed an unexpected twist I hadn't anticipated.

Servings

servings

Calories

273

kcal

Equipment: 1. big skillet (12 inch or so) or heavy frying pan for cooking the shrimp
2. chef’s knife and cutting board for slicing garlic, chili and chopping parsley
3. tongs for flipping shrimp and spooning sauce over them
4. wooden spoon or silicone spatula to stir and scrape the pan
5. small bowl or ramekin to soak the saffron and hold lemon juice
6. measuring spoons plus a 1/2 cup measuring cup for wine and liquids
7. paper towels to pat the shrimp dry
8. serving dish and a small spoon to drizzle the saffron garlic wine sauce over top

Ingredients

1 lb (450 g) large raw shrimp, peeled and deveined, tails on
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
6 garlic cloves, thinly sliced
1/4 tsp saffron threads, lightly crushed and soaked in 2 tbsp warm water or wine
1/2 cup (120 ml) dry white wine
1/2 tsp smoked paprika (pimenton)
1/4 tsp crushed red pepper flakes or 1 small red chili, thinly sliced
1 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
2 tbsp chopped fresh flat leaf parsley
Juice of 1/2 lemon and lemon wedges to serve

Directions

Lightly crush 1/4 tsp saffron threads and soak them in 2 tbsp warm water or a little of the white wine for about 5 minutes so the color and aroma bloom.
Pat 1 lb large raw shrimp dry with paper towels, leave the tails on, then season with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper; set aside.
Heat 3 tbsp extra virgin olive oil and 2 tbsp unsalted butter in a large skillet over medium high heat until the butter melts and starts to foam.
Add 6 garlic cloves thinly sliced, 1/4 tsp crushed red pepper flakes or 1 small red chili thinly sliced, and 1/2 tsp smoked paprika. Cook about 30 to 45 seconds until the garlic is fragrant and just starts to pick up color, but do not let it burn.
Pour in the saffron with its soaking liquid and 1/2 cup dry white wine, bring to a gentle simmer and let it reduce for 1 to 2 minutes so the alcohol cooks off and the sauce concentrates.
Add the shrimp in a single layer and cook about 1 to 2 minutes per side until they turn pink and opaque and curl slightly; spoon the sauce over them as they cook and don't overcook or they get rubbery.
Remove from heat, stir in 2 tbsp chopped fresh flat leaf parsley and the juice of 1/2 lemon, taste and adjust salt if needed.
Transfer shrimp to a serving dish, spoon the saffron garlic white wine sauce over top, serve immediately with lemon wedges.
If the sauce seems thin, simmer it a little longer before adding the shrimp so it thickens; if it gets too salty add a splash more wine or a little butter to mellow it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 164g
Total number of serves: 4
Calories: 273kcal
Fat: 18g
Saturated Fat: 5.3g
Trans Fat: 0.13g
Polyunsaturated: 1.5g
Monounsaturated: 9.1g
Cholesterol: 219mg
Sodium: 500mg
Potassium: 314mg
Carbohydrates: 2.3g
Fiber: 0.2g
Sugar: 0.8g
Protein: 27g
Vitamin A: 250IU
Vitamin C: 6mg
Calcium: 50mg
Iron: 0.8mg

Spanish Garlic Shrimp With Saffron And White Wine Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Spanish Garlic Shrimp With Saffron And White Wine Recipe Substitutions and Variations

Pro Tips