Gambas al Ajillo (Spanish Garlic Shrimp)
Published July 30, 2024
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1½pounds large shrimp, peeled and deveined (about 20)
- Salt and black pepper
- ½cup extra-virgin olive oil
- 8or more large garlic cloves, thinly sliced lengthwise
- 4small dry red peppers, such as chile de árbol, or ½ teaspoon red-pepper flakes
- ¼cup white wine
- ½cup chopped parsley
Nutritional analysis per serving (4 servings)
413 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse shrimp with cold water and pat dry. Season with salt and pepper on both sides.
- Step 2
Heat oil in a wide skillet over medium-high. When oil is wavy, add garlic, hot pepper and a pinch of salt, and turn heat to medium. Let garlic simmer gently without browning, stirring occasionally, for 2 or 3 minutes.
- Step 3
Turn heat to high. Add shrimp to pan in one layer, without crowding, and cook for 1 minute. Add wine and let it evaporate, about 2 minutes. Turn shrimp over and cook just until firm and pink, 1 to 2 minutes more. Stir in parsley and transfer shrimp to a serving platter or individual bowls. Pour sauce over and serve immediately.
Private Notes
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Comments
I start the garlic and peppers in a cold pan with the oil. This allows the essential oils from the garlic to permeate the oil and minimizes the opportunity to burn the garlic. I love this with wedges of lemon on the side for a hit of acid. Great recipe.
Very low heat, let it cook very slowly, that way garlic never burns and the dish gets all the flavor. And move it while cooking sometimes so shrimp dont get stick . This is one of the most popular "tapas" in Spain (Im from there). And we use a dry red pepper called "guindilla"
You might pull out that garlic before it burns and add in a fresh batch at the last minute.
Fast, easy, and delicious! I served it over angel hair pasta so the pasta would not drag it down. Asparagus with lemon and olive oil finished off the dinner. Great, easy, seafood Saturday meal!
Followed the comments about being gentle with the garlic. Delicious! Crusty bread is a must
Not Spanish at all, but we always use atk's trick for shrimp: 1/2 tsp kosher salt and 1 tsp baking soda per 1½ lbs shrimp & hold for 15-30 min. Then blot dry with paper towels immediately before cooking, as here in step 3. I also put the shells in at the beginning of step 2 and remove at end of step 2. Agree best to start with cold pan.