Gambas al Ajillo Recipe
Spanish · Appetizer · 15 min total
A classic Spanish tapa of sizzling shrimp in garlic-infused olive oil, quick and bursting with flavor.
10
min prep
min prep
5
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 lb large shrimp, peeled and deveined (tails on optional)
- 1/2 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1-2 dried red chili peppers (or 1/2 tsp red pepper flakes)
- 1 tbsp fresh parsley, chopped
- 1/2 tsp smoked paprika (optional)
- Salt to taste
- 1 tbsp lemon juice (optional)
Instructions
- Pat shrimp dry with paper towels and season lightly with salt.
- In a large skillet or cazuela, heat olive oil over medium heat. Add garlic slices and chili peppers; cook until garlic is fragrant and just golden, about 1 minute. Do not burn.
- Increase heat to high. Add shrimp in a single layer. Cook without stirring for 1 minute, then flip and cook until pink and opaque, about 1-2 minutes more.
- Remove from heat. Sprinkle with parsley and smoked paprika if using. Add lemon juice if desired. Serve immediately with crusty bread.
Tips
- Use a small skillet so shrimp are crowded; this keeps them juicy.
- For best flavor, use a Spanish olive oil and serve with bread to soak up the oil.
- Can be served as a main course over rice or pasta.
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