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The garlicky shrimp Pinchos, or pintxos, are a Spanish snack related to tapas, but usually served on bread and skewered with toothpicks to keep the toppings on the bread.
Recipe type: Fish and Seafood
Cuisine: Spanish
Serves: 20 to 25 pinchos
  • 1 pound shrimp (21-25 size, peeled, deveined)
  • 1 small baguette, sliced
  • 1 head of garlic
  • ¼ cup olive oil
  • ½ teaspoon smoked paprika
  • 1 teaspoon Paprika
  • ¼ teaspoon salt
  • 2 tablespoons white wine
  • 1 tablespoon chopped parsley
  • Fresh ground black pepper
  1. Clean the shrimp and pat dry. Slice and toast the baguette.
  2. Peel all the garlic and mince finely. Add to a pan over medium low heat with ¼ cup olive oil. We have this clay pot from Spain, but any pan will work. Keep stirring, allowing the garlic to sizzle lightly (you want to make sure not to burn the garlic) for a few minutes. Add the paprika and salt and stir.
  3. Bring the heat up to medium and add the shrimp to the pan. Let the shrimp cook for 90 seconds, flip, and add the white wine. Let everything cook together for another 2 minutes, or until the shrimp is just cooked through. Place shrimp on toasted bread, drizzle with garlic oil, and garnish with parsley.
Recipe by The Woks of Life at