Shrimp Salpicao Recipe

Prepare shrimp

Rinse the shrimp under cold water, pat thoroughly dry with paper towels. Place shrimp in a bowl.

Season shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp paprika. Add 1 tbsp olive oil and 2 tbsp dry white wine (or chicken stock) and toss to coat. Let marinate 10–15 minutes at room temperature while you prepare the sauce. Do not over-marinate or the shrimp will become firm.

Sauté aromatics

Heat 2 tbsp extra-virgin olive oil and 1 tbsp unsalted butter in a wide skillet over medium heat until butter foams. Add the minced shallot and sauté 2–3 minutes until translucent. Add the sliced/minced garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1–2 minutes, stirring constantly, to reduce its raw flavor. Add 1 cup finely diced tomatoes and 1 tsp red pepper flakes (or piri-piri). Stir to combine and bring to a gentle simmer. If sauce looks too thick, add 1–2 tbsp water or reserved white wine from marinade.

Season and finish sauce

Simmer the sauce 4–6 minutes to meld flavors. Taste and add up to 1 tsp granulated sugar if tomatoes are too acidic. Add 1 tbsp lemon juice, 2 tbsp chopped parsley, 1 tbsp chopped basil (if using), and adjust salt and pepper to taste. Keep sauce warm on very low heat while you cook the shrimp.

Increase skillet heat to medium-high (use the same skillet if there is room; otherwise use a separate large skillet). Add a light coating (1 tsp) of olive oil and heat until shimmering.

Shake excess marinade from the shrimp and add them in a single layer to the hot pan. Sear 1.5–2 minutes per side for jumbo shrimp (time depends on size) until opaque, pink, and slightly firm. Do not overcrowd the pan — work in batches if necessary.

When shrimp are just cooked through, transfer them into the warm garlic-tomato sauce and toss gently to coat for 30–60 seconds so they finish cooking and absorb sauce flavor. Remove from heat.

Prepare the bread while shrimp marinate: preheat oven to 400°F (200°C). Slice the housemade loaf, brush slices lightly with 2 tsp olive oil (or spread butter), and place on a baking sheet. Toast in the oven 5–8 minutes until golden and crisp at the edges.

Spoon the shrimp and generous amount of garlic-tomato sauce into a warmed serving dish. Sprinkle with remaining chopped parsley. Serve immediately with toasted housemade bread and lemon wedges for squeezing over.

Optional: Drizzle a little extra-virgin olive oil over the dish and serve additional hot sauce or red pepper flakes at the table.