Gambas Al Ajillo (Spanish Garlic Shrimp)
Total Time
10 minutes
Prep Time
4 minutes
Cook Time
6 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
4 servings
- 1 pound peeled and deveined large shrimp (tails on or off)
- fine sea salt and freshly-cracked black pepper
- 1 cup olive oil
- 12 cloves garlic, thinly sliced
- 1 dried red chili pepper (or 1/4 teaspoon crushed red pepper flakes)
- 2 tablespoons dry sherry (or any dry white wine)
- optional: thick lemon wedge and chopped fresh parsley, for serving
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Preparation
Step 1
Season the shrimp on both sides with a generous pinch of salt and pepper. (I use about 1 teaspoon salt and about 1/2 teaspoon black pepper.) Set aside.
Step 2
Heat oil in a large sauté pan over medium heat until shimmering.
Step 3
Add garlic and chili pepper and sauté for 30-60 seconds, or until the garlic starts to turn lightly golden.
Step 4
Add in the shrimp and sauté, stirring and flipping occasionally, until the shrimp are pink and just cooked through, about 1-2 minutes. (Try to avoid overcooking the shrimp, since they will continue to sit in the hot oil for awhile longer.)
Step 5
Remove pan from the heat. Add in the sherry, a squeeze of lemon juice (if using) and your desired amount of parsley (if using), and toss to combine. Taste and season with extra salt and pepper, if needed.
Step 6
Serve immediately with crusty bread, for dipping.
Step 7
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