SpanishMedium · Hot
Garlic Shrimp with Cumin and Lemon
Quick-cooked shrimp bathed in a sizzling garlic and cumin oil, finished with a bright squeeze of lemon and fresh parsley. Simple, bold, and ready in under 20 minutes.
Prep
10 min
Cook
7 min
Total
17 min
Method
Season the Shrimp
1
Pat the shrimp dry with paper towels and place in a medium bowl. Season with cumin and salt, and toss gently to coat evenly.
Make the Garlic Oil Base
Cook the Shrimp
Finish and Serve
4
Squeeze the lemon juice over the shrimp and sprinkle with fresh parsley. Toss gently and serve immediately.
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
265
per serving
High in protein · 31gLow sugar · 1gLow saturated fat · 2g
Protein
31g
Carbs
5g
Fat
14g
Sat. fat
2g
Fiber
1g
Sugar
1g
Sodium
971mg
Gluten FreeDairy FreePescatarianLow CarbWhole30Heart HealthyDiabetes FriendlyLow Sodium AdaptableAnti InflammatoryHigh ProteinHealthy FatsWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.5
per serving
ECarbonBEU all-round· carbon sets the grade
Water
23m³
Land
41Pt
Runoff
1.1g P
Shrimp drives 97% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
4
Sour
1
Bitter
3
Spicy
Textures
TenderSucculentCrispy
Aromas
GarlickyCitrusEarthyHerbal
Kitchen Equipment
Primary Tool
SkilletCounter FootprintSmall
Techniques
Safety & Storage
Cooking Temperature
Cook shrimp to an internal temperature of at least 145°F (63°C) to eliminate harmful bacteria and ensure they appear pink and opaque throughout
Cross Contamination
Use separate cutting boards, utensils, and plates for raw shrimp to prevent cross-contamination with other foods; wash all surfaces thoroughly with hot soapy water after handling raw shellfish
Storage
Refrigerate leftover shrimp within 2 hours of cooking at 40°F (4°C) or below; consume within 3-4 days and reheat to 165°F (74°C) before serving
Handling
Pat shrimp completely dry before cooking to achieve proper searing; discard any shrimp with shells that appear damaged, have an unusual odor, or whose meat is mushy
High Risk Population
Young children, elderly, pregnant individuals, and immunocompromised persons should only consume fully cooked shrimp from trusted sources to minimize risk of foodborne illness
Pro Tips
Technique
The garlic should sizzle gently the moment it hits the oil — if it browns too fast, lower your heat immediately. You're looking for golden and fragrant, not crispy and bitter.
Shrimp go from perfect to rubbery in seconds, so watch them closely. When they turn pink and curl into a loose 'C' shape, they're done — an 'O' means they've overstayed their welcome.
Substitution
If you can't find fresh parsley, a handful of cilantro or even a pinch of smoked paprika will give you a different but equally delicious finishing touch.
Equipment
A heavy-bottomed skillet like a good cast iron or stainless steel pan holds heat evenly, which means your garlic and shrimp cook consistently rather than in hot spots.
This dish waits for no one — serve it straight from the pan while the oil is still shimmering, with thick slices of good white bread ready to soak up every drop of that garlic-cumin oil.
From the chef
Shrimp hit a sizzling pan of garlic oil and are done in minutes — that is the whole magic of this dish. A dusting of cumin and salt before they go in, a couple of minutes per side, and a squeeze of lemon the moment they come off the heat. The cumin brings a warmth that feels faintly like the spice markets of Sevilla, but honestly, the star is still the olive oil — so pour generously, do not be shy, and have crusty bread ready to mop up every last drop.
TagsQuickWeeknight DinnerGarlicLemonSeafoodAndalucian
AllergensShellfish
Source: generated · June 10, 2026