Spanish Garlic Shrimp (Gambas al Ajillo)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
270 kcal
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Course
Main Course, Appetizer
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Cuisine
Spanish
Spanish Garlic Shrimp (Gambas al Ajillo)
Description
Spanish Garlic Shrimp (Gambas al Ajillo) uses peeled, deveined large shrimp cooked gently in olive oil seasoned with finely chopped garlic and chili flakes. The oil slowly absorbs the flavors without letting the garlic brown, resulting in a fragrant and mildly spicy base. Seasoning the shrimp with sweet Spanish paprika, salt, and black pepper adds depth. Adding dry sherry and fresh lemon juice simmers off the alcohol while infusing brightness, and finishing with chopped parsley adds fresh herbal notes.
The shrimp cook quickly until just pink, preserving a tender texture amid the aromatic, slightly tangy sauce. Pan con Tomate or crusty bread is served alongside to soak up the garlic-infused oil, completing the dish with its contrast of soft, warm bread and savory seafood. This preparation highlights the balance of garlic, heat, acidity, and seafood in a classic Spanish tapas style.
To preserve the delicate garlic flavor, heat the oil gently and avoid overcooking the shrimp, which will continue to cook slightly in the warm oil after removal from the heat. Serving this dish promptly ensures tender shrimp and fresh-flavored sauce.
Ingredients
- ⅓ cup olive oil
- 4 cloves garlic finely chopped
- ¼ teaspoon chili flakes
- 1 pound Shrimp large, peeled and deveined
- ½ teaspoon sweet Spanish paprika optional
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 tablespoons dry sherry
- 1 ½ tablespoons lemon juice fresh
- 2 tablespoons parsley chopped
- Pan con Tomate (Spanish tomato bread) or crusty bread, for serving
Instructions
- Pour the oil into a large sauté pan (or cazuelas) and add the garlic and chili flakes. Turn the heat up to medium high. As the pan heats up, the oil will slowly get infused with the flavor of the garlic and chili (do not let the garlic brown).
- Once the oil is hot and the garlic is fragrant, add the shrimp to the pan. Season them with the paprika, salt and pepper. Cook the shrimp about 2 minutes, until they just turn pink, stirring often.
- Add the sherry and lemon juice and cook another 2-3 minutes until the liquid is reduced and shrimp are cooked. Sprinkle the parsley on top. Serve with Pan con Tomate (tomato bread) or crusty bread for soaking up all of the delicious sauce.
Notes
- Gather all ingredients before starting, as the recipe cooks quickly.
- Heat the olive oil slowly to infuse with garlic and chili flakes without browning the garlic.
- Avoid overcooking shrimp; they will finish cooking in the residual heat of the oil.
- Serve with Pan con Tomate or crusty bread to soak up the flavorful sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 270kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 285mg | 12% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 453IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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