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Garlic Shrimp (Gambas al Ajillo)
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Recipe

7 INGREDIENTS • 5 STEPS • 30MINS

Garlic Shrimp (Gambas al Ajillo)

4.7
10 ratings
Community Pick
Community Pick
This easy garlic shrimp recipe works equally well as a quick holiday recipe or a no-fuss summer dinner idea. It will instantly transport you to a tapas bar in Spain.
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
This easy garlic shrimp recipe works equally well as a quick holiday recipe or a no-fuss summer dinner idea. It will instantly transport you to a tapas bar in Spain.
30MINS
Total Time
$6.07
Cost Per Serving
Ingredients
Servings
2
US / Metric
Shrimp
1 lb
Extra-Virgin Olive Oil
1 1/4 cups
Extra-Virgin Olive Oil
Garlic
1/4 cup
Garlic, thinly sliced
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Fresh Parsley
1/4 cup
Fresh Parsley, minced
Lemon Wedge
to taste
Lemon Wedges
Nutrition Per Serving
VIEW ALL
Calories
1400
Fat
139.2 g
Protein
46.7 g
Carbs
4.8 g
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Garlic Shrimp (Gambas al Ajillo)
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author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/

Author's Notes

I've tried to tailor the amount of shrimp/shrimp size to the size that the pan will hold in one batch. Just remember not to overcrowd the pan, it should be full, but all in one layer.

You can add more garlic if you like. For me, the more the better. It gets so soft and melty and is great slathered on the bread.
Cooking InstructionsHide images
step 1
Peel Shrimp (1 lb), leaving the tails on. Toss in a bowl with Kosher Salt (1 tsp) and allow to sit for 10 minutes.
step 2
Add the Extra-Virgin Olive Oil (1 1/4 cups) and Garlic (1/4 cup) to a large cast-iron or other heavy skillet over moderately low heat. You are gently and slowly infusing the olive oil with the garlic flavor. Poaching it, really. Stir occasionally, until the garlic is fragrant and has just barely started to brown.
step 2 Add the Extra-Virgin Olive Oil (1 1/4 cups) and Garlic (1/4 cup) to a large cast-iron or other heavy skillet over moderately low heat. You are gently and slowly infusing the olive oil with the garlic flavor. Poaching it, really. Stir occasionally, until the garlic is fragrant and has just barely started to brown.
step 3
Throw in the Crushed Red Pepper Flakes (1 pinch) and give it a stir, then add the shrimp to the skillet, keeping the heat moderately low. Keep them all in one layer, don't pile them up.
step 4
When they are barely pink on one side, flip them all over and let cook for about a minute. Then remove from heat and allow to finish cooking in the warm oil. The cooking time will vary depending upon the size of the shrimp you buy. Don't walk away! Just remember you don't want to overcook shrimp, but you also should not be eating shrimp that are still grey.
step 5
Top with the Fresh Parsley (1/4 cup). Serve with Lemon Wedges (to taste) and crusty bread.
step 5 Top with the Fresh Parsley (1/4 cup). Serve with Lemon Wedges (to taste) and crusty bread.
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Tags
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Appetizers
Dairy-Free
Gluten-Free
Keto
Low-Carb
Dinner
One-Pot
Quick & Easy
Seafood
Summer
Spanish
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