By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
369 cal · 25 min
Garlic Shrimp with Pickled Peppers
Recipe GLPR8e2efebe44cb04
A classic Mediterranean shrimp dish where plump shrimp are lightly floured and sautéed in aromatic garlic-infused olive oil, then finished with briny pickled guindilla peppers and fresh parsley. Simple, elegant, and ready in minutes. Serve with crusty bread to soak up the flavorful oil.
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Ingredients
1 cup Extra-virgin olive oil
1 pound Large shrimp, peeled and deveined
¼ cup Sliced pickled guindilla peppers
6 Garlic cloves, thinly sliced
2 tablespoons Fresh flat-leaf parsley, finely chopped
⅓ cup All-purpose flour
Salt
Crusty bread, for serving
Directions
Pat the shrimp dry with paper towels to remove excess moisture. Season the shrimp generously with salt.
Place the all-purpose flour in a shallow bowl. Lightly dredge each shrimp in the flour, shaking off excess, so they are evenly but thinly coated.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced garlic and cook for 30 seconds to 1 minute, stirring occasionally, until fragrant but not browned.
Add the floured shrimp to the pan in a single layer. Cook for 2 to 3 minutes without stirring, until the bottoms are golden and beginning to turn opaque.
Stir the shrimp and cook for another 1 to 2 minutes until they are completely opaque and the internal temperature reaches 145°F, or the flesh is firm and no longer translucent.
Remove the skillet from heat. Stir in the pickled guindilla peppers and their liquid, then sprinkle the fresh parsley over the top.
Divide the shrimp and garlic oil among four serving bowls or plates. Serve immediately with crusty bread for dipping into the flavorful oil.
Comments
Shrimp is a genuine strength here—North Carolina's coast supplies excellent, competitively priced product at every major chain, and 25 minutes is honest for searing and assembly. Guindilla peppers are the catch: these Spanish pickled peppers aren't stocked at Harris Teeter, Food Lion, Publix, Walmart, or ALDI in Charlotte, forcing a trip to a specialty grocer or Kroger's international aisle, which adds real friction to a weeknight. The dish is straightforward and forgiving, reheats reasonably well, and cost per serving stays moderate if you source the peppers efficiently, but that ingredient hunt is the price of entry.
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