Garlic Shrimp With Chiles De Árbol

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  • 1/2 cup olive oil
  • 4 garlic cloves finely chopped
  • 2 dried chiles de árbol crumbled, or ½ tsp. crushed red pepper flakes
  • 1 pound small shrimp peeled, deveined
  • Kosher salt
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • Crusty bread for serving


  1. Heat ¼ cup oil in a large skillet over medium heat. Add half of garlic and half of chiles and cook, stirring occasionally, until garlic is barely golden, about 1 minute.
  2. Season half of shrimp with salt and cook until just cooked through, about 1 minute per side; transfer shrimp and oil to a bowl.
  3. Repeat with remaining oil, garlic, chile, and shrimp. Return first batch of shrimp and oil to skillet.
  4. Season with salt and toss in parsley. Serve with bread.