Garlicky Shrimp in Olive Oil with #OliveOilWorldTour

I love cooking with olive oil. Not only is it an easy way to make something look and sound fancy, but it’s also incredibly versatile and really good for you. Why do you think the Mediterranean diet is so popular?

When I partnered with Spanish Olive Oil Interprofessional on their #OliveOilWorldTour campaign, I was really excited to cook up something fresh and really hone in on the flavor. A lot of times olive oil is used in recipes in small quantities, but I wanted something bigger. Something where it could really stand out and be a focal point of the recipe. Enter: Garlicky Shrimp in Olive Oil.

The thing I love most about this recipe is that it’s EASY, yet it looks like a professional chef made it. The cast iron skillet is a must for this dish, in my opinion, for presentation purposes. But if you don’t have one, you can easily make this in a regular skillet.

In terms of the ingredients, I actually wanted shrimp with the tails on (mostly for presentation), but my supermarket didn’t have any left, so here we are. You can also leave out the sundried tomatoes, if that’s not your thing, but I like the hint of sweetness they add to the dish.

Also, crusty bread on the side for dipping is necessary. You will want to make good use of that oil!

Hope you enjoyed this one as much as I did and thank you to Spanish Olive Oil for the inspiration!

Garlicky Shrimp in Olive Oil

  • 1/2 cup Extra Virgin Spanish Olive Oil
  • 4 cloves garlic, minced
  • Pinch of red pepper flakes
  • 1 tbsp sundried tomatoes, chopped
  • 1/2 lb shrimp, cleaned and deveined
  • 1/2 tsp Kosher salt
  • Minced flat leaf parsley for garnish


  1. In the cast iron skillet or deep saute pan, heat the olive oil over medium high heat. When it’s hot, add the garlic and red pepper flakes and cook for about 10 seconds, stirring constantly so the garlic doesn’t burn. You want a nice golden color and garlic can turn on you very quickly!
  2. Add the sundried tomatoes and stir in for another 10 seconds.
  3. Add the shrimp in a single layer to the skillet and cook. They will curl up and turn pink, that’s how you know they’re ready to flip! Takes about 1 minute per side – shrimp cook very quickly.
  4. Season with salt and sprinkle the parsley over the top. Remove from heat and serve immediately in little bowls with crusty bread. Make sure to spoon extra olive oil over the top!

This post is created in partnership with Spanish Olive Oil, all opinions (and bad jokes) are my own.

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