Pan-fried Shrimp in Shells

Pan-fried Shrimp in Shells

Pan-frying shrimp and other seafood in their shells is characteristic of Spanish cuisine. It allows for a quick preparation of a simple yet sophisticated appetizer.


  • Shrimp or langoustines in shells, 16 fresh or frozen raw
  • Garlic cloves, 4
  • Extra virgin olive oil, 5 tablespoons
  • Parsley, half a bunch
  • Sea salt, pepper
  • Butter (optional), 2 tablespoons


  • Lettuce, cherry tomatoes, honey vinaigrette


Thaw frozen shrimp thoroughly in cold water, dry well, and lightly season with salt. Heat a pan with olive oil, add the shrimp, and fry for 1 minute on each side over high heat. Meanwhile, add sliced garlic, and finally, chopped parsley. Optionally, you can add butter. Serve on plates with lettuce, cherry tomatoes, and vinaigrette.

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