Easy Citrus Spicy Gambas

Dishplay_it with Myriam
by Dishplay_it with Myriam
4 servings
15 min

Hello Foodie Friends!

Welcome back to Dishplay_it, where I share my favorite recipes to ELEVATE your home cooked meals.

Today I want to share an easy shrimp dish that can be served as an appetizer or main dish. Inspired by the Spanish cuisine, this dish is a spicy twist to the Gambas (shrimp) tapas.

Just a handful of ingredients to make this delicious and flavorful plate. You will start with cleaning and prepping your shrimp, pad dry and ready to be seasoned with salt, pepper and smoked paprika. Then cooked to perfection in Organic Spanish Olive oil with tangy slices of kumquats. Topped off with spicy chili oil to give it a nice but smooth kick.

Now, let's get cooking!

Large or Jumbo wild shrimp - tail on, is the perfect ingredient for this dish.

Just a handful of ingredients to elevate your dinner game.

This recipe is an explosion of flavors in each bite, from the sweetness of the shrimp, the tanginess of the kumquats and the nice kick of the organic Spanish chili oil.

Let's Dishplay it together and ELEVATE HOME COOKED MEALS!

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Recipe details
  • 4  servings
  • Prep time: 7 Minutes Cook time: 8 Minutes Total time: 15 min
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  • 1 Lb of jumbo wild shrimp, deveined and tail on
  • 1/2 cup of kumquats cut into slices
  • 1 Tsp of smoked paprika
  • Salt and Pepper to taste
  • 2 Tbsp of Garcia de la Cruz Organic extra virgin olive oil
  • 1 Tsp of Garcia de la Cruz chili oil
  • Fresh parsley for garnish

Rinse the shrimp with cold water and pad dry completely
Season with olive oil, salt, pepper and paprika
In a hot cast iron skillet, add 1 Tbsp of Garcia de la Cruz Organic Spanish olive oil.
Cook for about 3-4 minutes each side until they are pink and cooked through.
While cooking add the kumquats, squeezing some to release juice into the pan. Give it a quick stir and serve.
Add the finishing touch, a drizzle of the Garcia de la Cruz Chili oil
Garnish with fresh chopped parsley
  • You may use 2 slices of orange cut into pieces, and avoid the chili oil if you don't like the spiciness. Use garlic oil instead.
Dishplay_it with Myriam
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