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
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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
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.
wild caught shrimp should be used in this recipe. Well, all recipes. farmed shrimp has tri sodium phosphate added which affects the flavor. it adds water weight to the shrimp so that they steam and do not sear.
Wonderful recipe — as long as the shells are not left on the tails, as in the photo. I’m okay with cooking the shells in the oil initially, but hate trying to deal with them at the table. I don’t understand how leaving the tail shells on became a thing. It’s really annoying. We avoid shrimp in restaurants for that reason.
And so did I. It was so easy to make and my only regret was not having bread for the sauce!
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