Shrimp Tapa overheadHere is another tapa that I have recreated from my recent trip to Spain. This shrimp tapa recipe is very quick and if you ask to get the shrimp cleaned, it only takes about 10 minutes to make. Garlic, oregano, and smoked paprika are the dominate flavors and are mixed together with a little olive oil and sherry vinegar. This dish is also made in one pan as the shrimp brown while the tomatoes blister, so cleanup is also quick. As with the previous Salmorejo recipe I posted, this shrimp tapa recipe is also very versatile. It is obviously great as a tapa, but you can also serve it as a main next to brown rice or any other grain for a quick mid-week dinner.

Serves 6
Prep time: 5 minutes, Cooking / Baking time: 5 minutes
  • 24 small-medium size shrimp (just over 1 lbs, cleaned)
  • 24 cherry or grape tomatoes
  • 2 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp fresh oregano, chopped (optional)
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 2 garlic cloves
  • Frying pan
  1. Place the frying pan on the stove with the olive oil and turn to medium heat
  2. Add the shrimp and the tomatoes to the pan together with the spices, salt, and pepper and let everything brown for about 3-4 minutesRaw Shrimp in PanShrimp and Tomatoes in Pan
  3. Turn the shrimp and tomatoes over for another 2-3 minutes
  4. Chop up the fresh garlic cloves and add them to the pan for the last minuteGarlic in Pan
  5. Turn off the heat and add the fresh oregano (if you are using it) and the vinegar
    • Use the vinegar to scrape the bottom of the panShrimp Tapa in Pan
  6. Serve with a few slices of toasted breadShrimp Tapa side view
Estimated nutritional information per serving

Calories 78

  • Fat 5g
  • Carbohydrates 3g
    • Fiber 1g
    • Sugars 2g
  • Protein 5g
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