This spicy garlic cilantro shrimp is the perfect easy dinner or party appetizer. Made with spicy cayenne olive oil, dry sherry, lots of thinly sliced garlic, garlic chili sauce, wild-caught shrimp, and lots of fresh cilantro.
This post is sponsored by Spectrum® Organic Culinary Oils. All opinions are 100% my own.
I’m so obsessed with this dish you don’t even know! I have always been a shrimp lover but when you throw in lots of spice, garlic and cilantro I’m 100% on board.
I’m going to be honest – I ate this shrimp as is and then used fresh bread to soak up all the spicy juice.
Legit. Straight up legit.
Plus, because I teamed up with Spectrum® Organic to showcase their delicious oils I used their Organic Cayenne Pepper Olive Oil.
Which yes, is spicy. And yes, is delicious!
I actually sautéed the shrimp in the oil and after it was cooked I drizzled just a little more over the top because – DELICIOUS and SPICY!
Both are my jam.
I based this recipe on a few dishes I recently had in Portugal and it turned out beyond perfect.
I hate to even admit this but between the 2 pounds of shrimp in this dish, I ate 1 pound and my husband ate the other.
Worth it!
If you’re not familiar with Spectrum Organic oils you’re going to love them.
Spectrum Organic is the number 1 natural and organic culinary oil brand and a leading innovator in the development of expeller-pressed and certified organic vegetable oils.
PLUS they are the leading proponent of testing and verifying the absence of genetically modified organisms in their culinary oils.
Aka: their oil is legit and 100% delicious!
And, the Spectrum® brand line of natural and organic culinary oils and vinegar includes more than 30 varieties of seed, nut, and plant oils including coconut oil, as well as a variety of vinegar, mayonnaise products, cooking sprays, and non-hydrogenated all-vegetable shortening.
Literally something for EVERYONE!
This recipe is super simple but showcases the oil in a delicious and spicy kind of way. Plus, the hit of fresh cilantro at the end brings all the freshness!
Oh, and if you’re on board with all the spice make sure to drizzle the finished shrimp with a little more of the Spectrum Organic Cayenne Olive Oil.
(Pro tip: drizzle this oil into butternut squash soup – OMGOMGOMG!)
More shrimp recipes
- Air Fryer Shrimp
- Shrimp Summer Rolls
- Chimichurri Grilled Shrimp Skewers
- Cajun Shrimp Fettuccine Alfredo
Spicy Garlic Cilantro Shrimp
Ingredients
- 2 pounds wild-caught medium sized shrimp peeled and deveined
- 2 tablespoons Spectrum Organic Cayenne Olive Oil more for drizzling
- 6 cloves garlic thinly sliced
- 2 tablespoons dry sherry
- 1/4 cup minced fresh cilantro
- Kosher salt to taste
- Black pepper to taste
Instructions
- In a large skillet add the oil and set over medium heat.
- When the oil is warm add the garlic slices and lightly saute until the garlic is fragrant but not browning.
- Add in the shrimp and the sherry and cook for about 5 minutes or until the shrimp is fully cooked. The shrimp will be ready right as it turns pink.
- Remove from heat, stir in the cilantro, and drizzle with a little more Spectrum Organic Cayenne Olive Oil.
- Season with the desired amount of kosher salt and black pepper.