Garlic Shrimp with Saffron & White Wine

Ingredients

• 15raw peeled and deveined jumbo shrimp
• 4 clovesgarlic
• 120 ml (½ cup)canned diced tomatoes
• 60 ml (¼ cup)white wine
• 2.5 ml (½ tsp)saffron threads
• 30 ml (2 tbsp)extra virgin olive oil
• a pinchsea salt
• a pinchblack pepper
• a handfulfreshly chopped parsley

Instructions

1. 1

   Infuse the saffron

   Heat 60 ml (¼ cup) white wine in a saucepan for 1 minute. Pour it into a bowl, add 2.5 ml (½ tsp) saffron threads and leave them to infuse.

2. 2

   Prepare the shrimp

   Thinly slice the 4 garlic cloves and set aside 120 ml (½ cup) canned diced tomatoes. Season the 15 peeled and deveined raw jumbo shrimp with sea salt and freshly cracked black pepper.

3. 3

   Cook the shrimp

   Heat a frying pan over medium-high heat and add 30 ml (2 tbsp) olive oil. Add the shrimp and turn them after 1 minute. After 2 minutes, when both sides are cooked, remove them from the pan.

4. 4

   Make the sauce

   Keep the pan at the same heat and add the sliced garlic, stirring it with the olive oil. After 30–60 seconds, pour in the saffron-infused wine and stir quickly. Once the alcohol has cooked off, approximately 90 seconds after adding the wine, add the diced tomatoes and season with freshly cracked black pepper and sea salt. Keep the shrimp aside.

5. 5

   Finish and serve

   Simmer the tomatoes for 5 minutes, then return the shrimp to the pan and mix well. Take the pan off the heat, garnish with fresh parsley and serve immediately.

What is garlic shrimp with saffron?

This is a Spanish-inspired seafood dish in which shrimp are quickly cooked and served in a warm sauce. Garlic, white wine and saffron give the sauce its savoury, aromatic character, while tomatoes add a little body and acidity.

The quick cooking keeps the shrimp tender, and making the sauce in the same pan lets it take on the flavour of the olive oil and garlic.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 0g protein, 0g carbs, 0g fat.

The shrimp provide most of the protein, while olive oil is the main source of fat. The tomatoes and wine contribute a smaller amount of carbohydrate; serving the dish with bread or rice adds more. Pair it with vegetables or salad for a plate with a fresh, filling side.

Choosing the ingredients

Shrimp: Raw peeled and deveined jumbo shrimp are convenient and easy to eat. If yours are frozen, thaw them before cooking and pat them dry.

Saffron: A small amount infuses the wine with its distinctive aroma. Let it steep while you prepare the remaining ingredients.

Wine and tomatoes: The wine forms the liquid base of the sauce, while diced tomatoes bring a gentle tang. Use a white wine you would be happy to drink.

Infusing the saffron

Warm the wine for 1 minute, then add the saffron off the heat and leave it to infuse. This gives the threads time to release their flavour before the wine goes into the pan.

Have the bowl ready beside the hob so the infused wine can be added promptly after the garlic has cooked.

Cooking the shrimp

A medium-high pan helps the shrimp cook quickly in the olive oil. Turn them after 1 minute, as directed, then remove them once both sides are cooked.

Shrimp can become firm and dry if left in the pan too long. Taking them out while you make the sauce helps avoid overcooking them.

Building the sauce

Garlic: Stir the sliced garlic in the oil for 30–60 seconds, keeping an eye on it so it does not burn.

Wine: Add the saffron-infused wine and stir quickly. The recipe allows approximately 90 seconds for the alcohol to cook off before the tomatoes go in.

Tomatoes: Simmer them for 5 minutes, then return the shrimp and mix to coat. Remove the pan from the heat before adding the parsley.

What to serve alongside

Serve the shrimp straight from the pan with bread to mop up the saffron and tomato sauce. A simple green salad or steamed vegetables make an easy side.

For a more substantial meal, spoon the shrimp and sauce over rice or another plain grain so the sauce can flavour the base.

Recipe notes & tips

• Pat the shrimp dry before seasoning to help them cook evenly.
• Slice the garlic before heating the pan so it is ready to add.
• Keep the saffron wine nearby once the garlic goes into the pan.
• Use a pan large enough to arrange the shrimp in a single layer.
• Serve as soon as the shrimp have been returned to the sauce.

Variations

• Add chilli: Stir a pinch of chilli flakes into the oil with the garlic.
• Use fresh tomatoes: Dice ripe tomatoes and simmer until softened.
• Add lemon: Finish with a squeeze of lemon juice for a brighter sauce.
• Swap the herbs: Use chopped coriander instead of parsley.
• Serve over rice: Spoon the shrimp and sauce over cooked rice for a heartier meal.

Common mistakes to avoid

• Burnt garlic: Keep it moving in the pan and add the wine after 30–60 seconds.
• Overcooked shrimp: Remove them once both sides are cooked, then return them only to coat in the finished sauce.
• Crowded pan: Cook the shrimp in a single layer so they cook evenly.
• Rushed saffron: Give the threads time to infuse in the warmed wine before using it.
• Watery sauce: Simmer the tomatoes for the full 5 minutes before returning the shrimp.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot, taking care not to cook the shrimp for longer than necessary.

Frequently asked questions