5.0 from 57 votes
Gambas al Ajillo, Spanish Garlic Shrimp
Any shrimp will do here, but I love this with spot prawns. You want lots of garlic, a little chile, and enough lemon to balance out the olive oil. This recipe is best done with shell-on shrimp that you peel at the table, but you can do it with peeled and deveined shrimp, too.
Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 4 people
Calories: 238 kcal
Course:
Appetizer
Cuisine:
Spanish
Ingredients
- 1/4 cup olive oil
- 1 to 2 pounds large shrimp, preferably spot prawns
- salt
- 4 to 6 cloves garlic, roughly chopped or sliced thin
- 1 or 2 small, hot chiles, sliced thin, or 2 dried, hot chiles, crumbled
- Juice of a lemon
Instructions
- Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
- Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.
Cup of Yum
Notes
- NOTE: These are also excellent served at room temperature or chilled as an appetizer.
Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
1g
(0%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Cholesterol
286mg
(95%)
Sodium
882mg
(37%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
27IU
(1%)
Vitamin C
11mg
(12%)
Calcium
170mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 286mg | 95% |
| Sodium | 882mg | 37% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 170mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.