Take care with these little shrimp: Once they hit the oil, they’ll cook through quickly.
Ingredients
6 appetizer
½
cup olive oil
4
garlic cloves, finely chopped
2
dried chiles de árbol, crumbled, or ½ tsp. crushed red pepper flakes
1
pound small shrimp, peeled, deveined
Kosher salt
1
tablespoon coarsely chopped fresh flat-leaf parsley
Crusty bread (for serving)
Preparation
Heat ¼ cup oil in a large skillet over medium heat. Add half of garlic and half of chiles and cook, stirring occasionally, until garlic is barely golden, about 1 minute. Season half of shrimp with salt and cook until just cooked through, about 1 minute per side; transfer shrimp and oil to a bowl. Repeat with remaining oil, garlic, chile, and shrimp. Return first batch of shrimp and oil to skillet. Season with salt and toss in parsley. Serve with bread.
Nutrition Per Serving
Calories (kcal) 240 Fat (g) 20 Saturated Fat (g) 3 Cholesterol (mg) 115 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 16 Sodium (mg) 190
