Gambas al Ajillo

Name: Gambas al Ajillo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb large shrimp (21-25 count), peeled, deveined; 1/3 cup extra-virgin olive oil; 8 garlic cloves, thinly sliced; 1 dried red chili (or red pepper flakes), crumbled; 1/4 cup dry sherry (or dry white wine); 1/2 tsp smoked paprika; 1/2 tsp salt; 2 tbsp fresh flat-leaf parsley, chopped; 1 lemon, cut into wedges

A classic Spanish tapas of shrimp sizzled in olive oil with loads of garlic, dried chili, and a splash of sherry or white wine. Ready in minutes and begging to be soaked up with crusty bread.

18 minEasyServes 4260 cal/serving

SpanishAppetizerStovetopLow CarbMediterraneanPescatarianGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 lb large shrimp (21-25 count), peeled, deveined
1/3 cup extra-virgin olive oil
8 garlic cloves, thinly sliced
1 dried red chili (or red pepper flakes), crumbled
1/4 cup dry sherry (or dry white wine)
1/2 tsp smoked paprika
1/2 tsp salt
2 tbsp fresh flat-leaf parsley, chopped
1 lemon, cut into wedges

Instructions

1

Pat 1 lb peeled, deveined large shrimp (21-25 count) dry with paper towels and season with 1/2 tsp salt.
2

Heat 1/3 cup extra-virgin olive oil in a heavy skillet or cazuela over medium heat. Add 8 thinly sliced garlic cloves and 1 crumbled dried red chili (or red pepper flakes). Cook, stirring, for 1 to 2 minutes until the garlic is lightly golden - do not let it burn.
3

Raise the heat to medium-high. Add the shrimp in a single layer. Cook for 1 minute until they just begin to turn pink on the bottom.
4

Pour in 1/4 cup dry sherry (or dry white wine) and sprinkle with 1/2 tsp smoked paprika. Flip the shrimp and cook for 1 to 2 minutes more, until cooked through and the shrimp reach an internal temperature of 120°F (49°C) and are opaque throughout.
5

Remove from heat. Taste and adjust seasoning. Scatter 2 tbsp chopped fresh flat-leaf parsley over the top and serve immediately with 1 cut into wedges lemon on the side.

Questions

How long does Gambas al Ajillo keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Gambas al Ajillo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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