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Spanish gambas al ajillo with shrimp, sliced garlic, chile, olive oil, and bread.

Spanish Gambas al Ajillo

Spanish garlic shrimp cooked quickly in olive oil with sliced garlic, dried chile, parsley, and lemon.
Servings 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Equipment

  • Large skillet or cazuela
  • Slotted spoon
  • Chef's knife

Ingredients

Shrimp and Garlic Oil

  • 1 lb large shrimp peeled and deveined
  • 1/2 cup extra-virgin olive oil
  • 8 cloves garlic thinly sliced
  • 2 whole small dried red chiles sliced, seeds optional
  • 1/2 tsp fine salt
  • 1/4 tsp ground black pepper
  • 2 tbsp flat-leaf parsley finely chopped
  • 1 tbsp fresh lemon juice
  • 1 small crusty baguette sliced, for serving
US Customary - Metric

Instructions

Cook:

  • Pat the shrimp dry and season with salt and pepper. Warm the olive oil and garlic over medium-low heat for 3 to 4 minutes until fragrant and pale gold; do not let the garlic brown deeply.
  • Add the sliced chiles and shrimp. Cook for 1 to 2 minutes per side, just until the shrimp turn opaque and curl naturally.
  • Remove from the heat, stir in parsley and lemon juice, and serve immediately with the garlic oil and bread.

Notes

  • Use a wide pan so the shrimp cook in one layer without steaming.
  • Leftovers keep for one day, but the shrimp are best eaten immediately.

Nutrition

Calories: 390kcalCarbohydrates: 7gProtein: 25gFat: 30gSaturated Fat: 4gCholesterol: 185mgSodium: 560mgFiber: 1gSugar: 1g
Calories: 390kcal
Course: Main Course
Cuisine: Spanish
Keyword: Gambas al Ajillo, Spanish Garlic Shrimp, Tapas