Prep time: 15 min.
Total time: 20 min.
½ cup GOYA® Extra Virgin Olive Oil
1 lb. medium shrimp, peeled and deveined (about 30 pieces)
1 tsp. GOYA® Adobo with Pepper
3 tbsp. GOYA® Lemon Juice
1½ tsp. GOYA® Minced Garlic, or 3 cloves garlic, finely chopped
1 tsp. paprika
½ tsp. GOYA® Chili Crushed Red Pepper
2 tbsp. finely chopped fresh parsley
Oil that pops and bubbles can result in a messy countertop and dangerous burns. The likely culprit: moisture on the shrimp that leaks into the oil and causes the flare-ups. Next time, pat the shrimp dry with paper towels before cooking. If you’re using frozen shrimp, make sure they’re defrosted completely before drying.