Spicy Spanish Shrimp Tapas

  • Makes 24 appetizers
  • Prep Time 10 min
  • Cook Time 15 min



  1. For GARLIC HERB TOAST, preheat oven to 400°.
  2. Rub bread slices with garlic, then evenly spread with I Can't Believe It's Not Butter!® made with Olive Oil Spread and sprinkle with cilantro. Arrange bread on baking sheet. Bake 5 minutes or until slightly toasted; set aside.
  3. Meanwhile, for SPICY SPANISH SHRIMP, season shrimp, if desired, with salt and ground black pepper. Melt 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and keep warm.
  4. Cook onion in same skillet, stirring occasionally, 3 minutes or until golden. Stir in garlic and red pepper flakes. Cook 30 seconds. Stir in remaining ingredients except cilantro. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes. Return shrimp to skillet and heat through. Stir in remaining cilantro. Serve on Garlic Herb Toast.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g