Gambas al Ajillo
Spanish garlic shrimp
Big shrimp, sizzling garlic, a little chile. Simple ingredients, bold flavor, and a skillet worth gathering around.
- PREP
- 10 MIN
- COOK
- 7 MIN
- TOTAL
- 17 MIN
- SERVES
- 2
Ingredients
The skillet
- 1 lb large shrimp, peeled and deveined
- ⅓ cup extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- ½–1 dried árbol chile, to taste
- ¼ tsp smoked Spanish paprika
- 1 tbsp finely chopped fresh parsley
- 1 tsp fresh lemon juice
- Kosher salt, to taste
- 1 tbsp dry Spanish sherry (optional)
Method
- 01
Prep the shrimp
Pat shrimp completely dry and season lightly with salt. Let sit while you slice the garlic.
- 02
Infuse the garlic
Add olive oil, garlic, and half the dried chile to a cold skillet. Bring to medium-low heat and cook 4–6 minutes, until fragrant and just beginning to turn golden. Do not burn the garlic.
- 03
Cook the shrimp
Increase to medium heat. Add shrimp in a single layer and cook 60–90 seconds per side, depending on size, until opaque and just cooked through. Work in batches if needed.
- 04
Add sherry, if using
Add the dry sherry and let it bubble for 20–30 seconds.
- 05
Finish
Turn off the heat. Stir in smoked paprika, parsley, and lemon juice. Taste and adjust the salt.
- 06
Serve
Bring the skillet straight to the table. Spoon the garlic oil over the shrimp and serve immediately.
Nutrition
- Calories
- 560 kcal
- Protein
- 47 g
- Carbs
- 8 g
- Fat
- 38 g
- Fiber
- 1 g
- Sugars
- 1 g
Per serving, half the recipe, assuming all the olive oil is eaten. Excludes optional sherry, bread, and additional infused oil. These are approximate ingredient-based calculations, not laboratory measurements.
Gambas al Ajillo recipe card supplied by Duane; also in Google Drive / Recipes.