Gambas al Ajillo (Easy Spanish Garlic Shrimp)
User Reviews
5
Gambas al Ajillo (Easy Spanish Garlic Shrimp)
Description
Gambas al Ajillo (Easy Spanish Garlic Shrimp) combines large shrimp with smoky paprika and red pepper flakes for subtle heat. The shrimp are first seasoned and rested, then cooked briefly in olive oil flavored by slow-infused golden garlic slices. Adding dry sherry introduces depth, while lemon juice and minced parsley provide a fresh, tangy finish. The quick cooking method ensures shrimp remain tender without overcooking. This dish serves well as an appetizer or light main, especially accompanied by crusty bread to soak up the flavorful garlic oil and pan juices.
Cooking the garlic over medium-low heat until golden nutty color draws out its sweetness without burning. When the shrimp are added, they quickly take on the infused oils and spices, leaving a lively sauce that balances heat and citrus brightness. The combination of smoked paprika and crushed red pepper flakes contributes gentle smokiness and warmth.
Serve immediately with plenty of rustic bread to mop up the garlicky sauce. Leftovers keep well refrigerated for up to three days and can be gently reheated, though the shrimp are best fresh from the pan to maintain their tender texture and vibrant flavor.
Ingredients
For the shrimp
- 1 pound (454g) Shrimp cleaned, shells removed, and deveined - size 12-15ct, colossal
- 1/4 teaspoon baking soda
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt Diamond Crystal brand
- 1 teaspoon red pepper flakes crushed, hot
For the Gambas al Ajillo
- 3/4 cup (180ml) extra virgin olive oil
- 10 cloves garlic sliced
- 1/4 cup (60ml) dry sherry
- 2 tablespoons (30ml) lemon juice
- 1/3 cup Italian flat-leaf parsley minced
- salt to taste
- black pepper to taste
Instructions
For the shrimp
- Pat the shrimp very dry then add to a bowl and mix with salt, baking soda, smoked paprika, and hot red pepper flakes. Let sit for 10 minutes.
For the Gambas al Ajillo
- Meanwhile, heat a fry pan to medium-low heat with the extra virgin olive and garlic. Cook for 7-10 minutes or until the garlic is a nutty golden.
- Increase the heat to medium-high and add the shrimp. Cook the shrimp for 1 minutes per side.
- Add the sherry and cook for another 1-2 minutes or until the shrimp are cooked through. Remove the pan from the heat and mix in the lemon juice and parsley. Taste test and season with salt and pepper if required. Serve immediately with crusty bread. Enjoy!
Notes
- This recipe can be doubled or tripled to serve more people as needed.
- Shrimp size impacts cooking time; smaller shrimp require less time and may become rubbery if overcooked.
- Serve with crusty bread to soak up the flavorful garlic oil sauce.
- Leftovers store in the refrigerator for up to 3 days and can be reheated gently in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 1.8g | 1% |
| Protein | 24.2g | 48% |
| Fat | 39.6g | 61% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 224mg | 75% |
| Sodium | 453mg | 19% |
| Sugar | 0.1g | 0% |
| Calcium | 97mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
