Gambas en Ajada

Name: Gambas en Ajada
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.25 lbs large shrimp (deveined), peeled; 4 tbsp extra virgin olive oil; 6 cloves garlic, sliced thin; 1/4 tsp red pepper flakes; 1/2 tsp smoked paprika; 1/2 tsp sea salt; 1/8 tsp black pepper; 1/4 cup dry white wine; 1 tsp fresh lemon juice; 2 tbsp fresh parsley, chopped; 4 slices crusty bread (for serving)

Juicy shrimp in a vibrant garlic-paprika sauce that's both savory and slightly spicy. This trending Spanish dish comes together in minutes and is perfect for entertaining.

18 minEasyServes 4180 cal/serving

SpanishDinnerStovetopStandard

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Ingredients

1.25 lbs large shrimp (deveined), peeled
4 tbsp extra virgin olive oil
6 cloves garlic, sliced thin
1/4 tsp red pepper flakes
1/2 tsp smoked paprika
1/2 tsp sea salt
1/8 tsp black pepper
1/4 cup dry white wine
1 tsp fresh lemon juice
2 tbsp fresh parsley, chopped
4 slices crusty bread (for serving)

Instructions

1

Pat 1.25 lbs peeled large shrimp (deveined) dry with paper towels.
2

Heat 4 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 6 cloves sliced thin garlic and cook 30 seconds until fragrant.
3

Add 1/4 tsp red pepper flakes, 1/2 tsp smoked paprika, and stir well.
4

Add shrimp in a single layer. Season with 1/2 tsp sea salt and 1/8 tsp black pepper.
5

Cook shrimp without moving for 2 minutes to brown on one side. Flip and cook 1-2 minutes until opaque.
6

Reduce heat to low. Add 1/4 cup dry white wine and 1 tsp fresh lemon juice, stirring gently.
7

Cook 30 seconds more. Sauce should be glossy and flavorful.
8

Transfer to a serving dish and garnish with 2 tbsp chopped fresh parsley. Serve immediately with 4 slices crusty bread (for serving).

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Questions

Why pat it dry first in Gambas en Ajada?

Step 1 reads: "Pat 1.25 lbs peeled large shrimp (deveined) dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of white wine in Gambas en Ajada?

The entry for Gambas en Ajada calls for 1/4 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use frozen shrimp instead of shrimp in Gambas en Ajada?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Gambas en Ajada uses 1.25 lbs large shrimp (deveined), peeled.

Can I make Gambas en Ajada less spicy?

Yes. The heat in Gambas en Ajada comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Can I make Gambas en Ajada gluten-free?

Yes. The gluten in Gambas en Ajada is 4 slices crusty bread (for serving). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Gambas en Ajada contain shellfish?

Yes: 1.25 lbs large shrimp (deveined), peeled. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Gambas en Ajada?

One serving (the recipe makes 4) is about 180 calories, with 24 g protein, 2 g carbohydrate and 9 g fat, plus 420 mg sodium.

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