Gambas al Ajillo (Spanish Garlic Shrimp Recipe)
User Reviews
4.9
Gambas al Ajillo (Spanish Garlic Shrimp Recipe)
Description
The Gambas al Ajillo recipe highlights large shrimp cooked gently in olive oil infused with garlic and red pepper flakes, giving a delicate spiced heat. The paprika adds mild smokiness, while the quick cooking ensures the shrimp remain tender with a pearly pink color. Adding dry sherry and lemon juice at the end balances the richness with acidity. Fresh parsley contributes a herbaceous note and freshness that brightens the warm garlic-infused oil sauce.
The final presentation lends itself well as a tapa or appetizer accompanied by crusty bread to dip into the garlicky sauce. This makes it a versatile dish to serve before a meal or as part of small plates. The best results come from using quality extra virgin olive oil and careful attention to not burn the garlic to avoid bitterness.
To cook the shrimp just right, watch for them to turn opaque and slightly pink; since the residual heat will continue cooking after removing from the pan, prompt removal prevents overcooking and rubbery texture. The recipe serves 4 to 6 people as an appetizer.
Ingredients
- 1 lb Shrimp large, peeled and deveined
- kosher salt
- ½ cup extra virgin olive oil
- 10 garlic chopped, cloves
- 1 teaspoon red pepper flakes (start with less if you don't want it too spicy)
- 1 teaspoon paprika
- 2 tablespoons dry sherry or dry white wine
- lemon juice of ½ lemon
- ½ cup parsley chopped, fresh
Instructions
- Pat the shrimp dry and season with kosher salt. Set aside for now.
- Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
- Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
- Stir in sherry, lemon juice and parsley.
- Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.
Notes
- Use quality extra virgin olive oil for the sauce, as its flavor is key.
- Avoid burning the garlic to prevent bitterness; cook it just until it begins to color.
- Watch shrimp closely; when they turn opaque with pearly pink tones, they are done.
- The warm sauce continues to cook shrimp slightly after removing from heat, so remove promptly to maintain tenderness.
- Serve with crusty bread to soak up the flavorful sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2495 kcal
% Daily Value*
| Calories | 249.5kcal | 12% |
| Carbohydrates | 2.4g | 1% |
| Protein | 16g | 32% |
| Fat | 19.2g | 30% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 190.5mg | 64% |
| Sodium | 982.2mg | 41% |
| Potassium | 115.8mg | 2% |
| Fiber | 0.4g | 2% |
| Vitamin A | 634.8IU | 13% |
| Vitamin C | 11.3mg | 13% |
| Calcium | 125.6mg | 13% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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