Quick Spanish-style garlicky prawns flashed in olive oil and splashed with dry sherry, finished with parsley. A simple, fragrant tapa ready in minutes.
These garlicky prawns with sherry are a five-minute marvel — juicy prawns flash-fried with sliced garlic and a splash of dry sherry that cooks down into a savoury glaze. It's Spanish tapas simplicity at its finest, big on flavour with barely any effort. Serve sizzling with bread and you have an instant crowd-pleaser.
Prep 5 min
Cook 5 min
Total 10 min
Easy
- 3 tablespoons Olive Oil
- 3 cloves Chopped Garlic
- 400g Prawns
- 2 tbsp Dry Sherry
- Handful Parsley
Video
Preparation
- Heat the olive oil in a large frying pan, tip in the garlic slices, and cook for a few seconds. Stir through the prawns and cook for a couple of minutes until they start to turn pink.
- Pour over the sherry and cook for a few minutes more, just until the prawns are cooked through, then sprinkle with parsley to serve.
Tips from the ZestyPlate Kitchen
- Slice the garlic rather than crushing it so it gently flavours the oil without burning.
- Have everything ready before you start — this dish cooks in just a few minutes.
- Let the sherry bubble down briefly to cook off the alcohol and concentrate the flavour.
- Don't overcook the prawns; pull them off the heat as soon as they're pink and opaque.
Frequently Asked Questions
A dry sherry like fino or manzanilla is traditional and gives a lovely savoury depth. In a pinch, a dry white wine works too.
Yes — thaw them fully and pat them dry first so they fry rather than steam in the pan.
They turn from grey to pink and curl into a loose C-shape. A tight O-shape means they're overcooked.
Crusty bread to mop up the garlicky, sherry-laced oil. They're perfect as a quick tapa or starter.
