Irresistible Creamy Garlic Shrimp
Irresistible CREAMY Garlic Shrimp is a easy Spanish recipe that serves 4. 250 calories per serving. Recipe by Spain on a Fork on YouTube.
Prep: 10 min | Cook: 18 min | Total: 38 min
Cost: $15.55 total, $3.89 per serving
Ingredients
- 3 tablespoons Extra Virgin Olive Oil (good quality Spanish olive oil)
- 1 pound Jumbo Shrimp (peeled, deveined, frozen then thawed; red Argentinian shrimp used in video)
- 1 teaspoon Sea Salt (to taste)
- 0.5 teaspoon Freshly Cracked Black Pepper (to taste)
- 8 cloves Garlic Cloves (roughly chopped)
- 0.5 tablespoon All-Purpose Flour (about 4 g, sifted)
- 0.5 cup Dry White Wine (120 ml, any dry white; can substitute white grape juice or broth)
- 1 teaspoon Fresh Lemon Juice (squeezed from a fresh lemon)
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Dried Thyme
- 0.25 teaspoon Crushed Red Pepper Flakes (a little over 0.5 g)
- 0.5 cup Low‑Fat Milk (120 ml, at room temperature)
- 0.5 cup Vegetable Broth (120 ml; can use chicken broth)
- 2 tablespoons Manchego Cheese (grated, 15 g; any firm cheese works)
- 1 tablespoon Fresh Parsley (chopped for garnish)
Instructions
Heat Olive Oil
Place the large fry pan over medium heat and add 3 Tbsp extra‑virgin olive oil. Heat until the oil shimmers but does not smoke.
Time: PT1M
Prepare Shrimp
Pat the thawed shrimp dry with paper towels, then season both sides with sea salt and freshly cracked black pepper.
Time: PT3M
Sear Shrimp
Add the shrimp to the hot oil in a single layer, leaving space between each piece. Cook for about 1 minute per side, total 2 minutes, until just opaque.
Time: PT2M
Set Shrimp Aside
Transfer the cooked shrimp to a plate and set aside while you make the sauce.
Time: PT30S
Sauté Garlic
In the same pan, add the roughly chopped 8 garlic cloves. Stir continuously for about 30 seconds until fragrant but not browned.
Time: PT30S
Cook Flour
Sprinkle 0.5 Tbsp all‑purpose flour over the garlic and stir for 1 minute to eliminate raw flour taste.
Time: PT1M
Deglaze with Wine and Add Aromatics
Pour in 0.5 cup dry white wine, a squeeze of lemon juice, 1 tsp dried oregano, 0.5 tsp dried thyme, and 0.25 tsp crushed red pepper flakes. Stir and let the mixture simmer for 2 minutes.
Time: PT2M
Reduce Wine
Continue cooking for another 3 minutes until the liquid reduces to a paste‑like consistency and the alcohol evaporates.
Time: PT3M
Add Milk and Broth
Stir in 0.5 cup room‑temperature milk and 0.5 cup vegetable broth. Simmer gently for about 5 minutes, stirring occasionally, until the sauce becomes lightly creamy.
Time: PT5M
Season Sauce
Season the sauce with a pinch of sea salt and freshly cracked black pepper. Mix quickly.
Time: PT30S
Re‑introduce Shrimp
Return the cooked shrimp to the pan, toss to coat, and simmer for 1 minute until the shrimp are heated through.
Time: PT1M
Finish with Cheese
Turn off the heat and stir in 2 Tbsp grated Manchego cheese until melted and incorporated.
Time: PT30S
Garnish and Serve
Transfer the creamy garlic shrimp to a serving dish, sprinkle with chopped fresh parsley, and serve immediately with crusty baguette or over pasta.
Time: PT30S
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 12 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Pescatarian, Contains gluten, Contains dairy
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Extra Virgin Olive Oil: regular olive oil
- Instead of Jumbo Shrimp: large shrimp, medium shrimp
- Instead of Sea Salt: kosher salt
- Instead of Garlic Cloves: garlic paste (1 tsp)
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Dry White Wine: white grape juice, vegetable broth
- Instead of Fresh Lemon Juice: bottled lemon juice
- Instead of Dried Oregano: Italian seasoning
- Instead of Dried Thyme: herbes de Provence
- Instead of Crushed Red Pepper Flakes: hot paprika
- Instead of Low‑Fat Milk: whole milk, unsweetened almond milk
- Instead of Vegetable Broth: chicken broth, water with bouillon
- Instead of Manchego Cheese: Parmesan, Pecorino
- Instead of Fresh Parsley: cilantro
Equipment Needed
- Large Fry Pan
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cups
- Wooden Spoon or Silicone Spatula
- Grater
- Serving Dish
- Tongs (optional)
Critical Steps — Do Not Skip
- Heat oil until shimmering before adding shrimp.
- Do not overcook shrimp; they should be just opaque.
- Sauté garlic only until fragrant, never brown.
- Cook flour for a full minute to remove raw taste.
- Use room‑temperature milk to avoid curdling.
- Add cheese off the heat for a smooth finish.
Chef Tips from the Video
- Use a high‑quality Spanish olive oil for authentic flavor.
- A splash of lemon juice brightens the sauce and balances richness.
- If you like extra heat, increase the crushed red pepper to ½ tsp.
Troubleshooting
Sauce curdles after adding milk.
Make sure the milk is at room temperature and add it slowly while whisking continuously over medium‑low heat.
Shrimp become rubbery.
Cook shrimp only 1 minute per side; remove as soon as they turn opaque and finish heating only in the sauce.
Garlic turns brown and bitter.
Stir constantly and keep the heat medium; remove garlic from heat as soon as it becomes fragrant.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture may change.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the sauce up to step 9 and refrigerate; reheat gently and add shrimp just before serving.
- Chop garlic and parsley ahead of time and store in airtight containers.
- Grate the cheese in advance and keep chilled.
Frequently Asked Questions
What is the cultural significance and history of Gambas a la Crema in Spanish cuisine?
Gambas a la Crema is a classic Spanish tapa that showcases the country's love for seafood and simple, flavorful sauces. Historically, it originated in coastal regions where fresh shrimp were abundant, and the creamy garlic sauce reflects Mediterranean influences.
What are the traditional regional variations of Gambas a la Crema in Spain?
In Andalusia the sauce may include sherry instead of white wine, while in Catalonia a touch of smoked paprika is common. Some northern regions add a splash of brandy or use local cheeses such as Idiazábal.
How is Gambas a la Crema traditionally served in Spain?
It is typically served hot in a small earthenware dish or shallow plate, accompanied by crusty baguette or rustic Spanish pan for sopping up the sauce. It is enjoyed as a shared tapa with a glass of white wine or fino sherry.
On what occasions is Gambas a la Crema traditionally enjoyed in Spanish culture?
Gambas a la Crema is popular at family gatherings, festive celebrations, and especially during Christmas and New Year’s tapas spreads. It’s also a favorite at casual bar outings and summer seafood feasts.
What other Spanish dishes pair well with Gambas a la Crema?
It pairs beautifully with patatas bravas, jamón ibérico, grilled chorizo, and a simple green salad dressed with sherry vinaigrette. For a fuller meal, serve it alongside paella or a bowl of gazpacho.
What makes Gambas a la Crema special in Spanish tapas cuisine?
The dish combines the sweet, delicate flavor of shrimp with a rich, garlicky cream sauce that is quick to prepare yet feels luxurious. Its balance of acidity, heat, and creaminess exemplifies the elegance of Spanish small‑plate cooking.
What are the most common mistakes to avoid when making Gambas a la Crema?
Common errors include overcooking the shrimp, browning the garlic, adding cold milk which causes curdling, and skipping the flour step which leaves a raw flour taste. Following the timing cues in the video prevents these issues.
Why does this Gambas a la Crema recipe use flour instead of a roux made with butter?
Flour is whisked directly into the garlic and oil to create a quick thickener without adding extra butter, keeping the sauce light and allowing the olive oil’s flavor to shine. A butter‑based roux would mask the delicate shrimp taste.
Can I make Gambas a la Crema ahead of time and how should I store it?
Yes, you can prepare the sauce up to step 9, let it cool, and refrigerate in an airtight container for up to 3 days. Reheat gently, add the shrimp at the end, and finish with cheese just before serving.
What does the YouTube channel Spain on a Fork specialize in?
The YouTube channel Spain on a Fork focuses on authentic Spanish home cooking, offering quick, approachable recipes that highlight regional ingredients and traditional techniques while keeping preparation time short for busy cooks.
How does the YouTube channel Spain on a Fork's approach to Spanish cooking differ from other Spanish cooking channels?
Spain on a Fork emphasizes speed and simplicity, often delivering restaurant‑quality dishes in under 15 minutes using one‑pan methods. Other channels may focus on elaborate, multi‑step preparations, whereas this channel aims for everyday practicality.
Last updated: September 6, 2026
