Spanish & Portuguese · Lunch · Dinner · Snack
Gambas al Ajillo (Garlic Shrimp)
Gambas al ajillo
Plump shrimp sizzled in fragrant garlic olive oil with a hint of chili, smoked paprika and a splash of sherry, finished with lemon and parsley. A lighter take on the beloved Spanish tapa that uses far less oil but keeps all the flavour.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Serves
- 4
Calories come from: Carbs 9% · Fat 54% · Protein 37%
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Ingredients
For 4 servings- 500 g (about 1.1 lb)Raw shrimp, peeled and deveined
- 3 tbsp40 gExtra virgin olive oil
- 6 cloves30 gGarlic, thinly sliced
- 1/2 tsp flakes or 1 small dried chiliDried red chili (guindilla) or red pepper flakes
- 1/2 tspSmoked paprika (pimentón)
- 2 tbsp30 gDry sherry (fino) (optional)
- 1 tbsp15 gLemon juice
- 2 tbsp8 gFresh flat-leaf parsley, chopped
- 1/4 tspSalt
Steps
- 1
Pat the shrimp dry with paper towels and season them with the salt.
- 2
Pour the olive oil into a wide skillet or clay cazuela and add the sliced garlic and chili while the pan is still cold.
- 3
Warm over medium-low heat for 2-3 minutes until the garlic turns pale golden; do not let it brown or it will taste bitter.
- 4
Raise the heat to medium-high and add the shrimp in a single layer.
- 5
Cook for about 1-2 minutes until the undersides turn pink, then flip them.
- 6
Sprinkle in the smoked paprika and pour in the sherry, if using, letting it bubble for about 1 minute.
- 7
Cook until the shrimp are pink, opaque and just firm, reaching 63 °C / 145 °F inside, about 1-2 minutes more.
- 8
Take the pan off the heat and stir in the lemon juice and chopped parsley.
- 9
Serve straight away while still sizzling, spooning the garlic oil over the shrimp.
Swaps, storage and make-ahead
Swaps
- Replace the dry sherry with an equal amount of low-sodium, gluten-free chicken or vegetable stock plus a few drops of sherry vinegar if you prefer to cook without alcohol.
- Use frozen raw peeled shrimp instead of fresh, thawed overnight in the fridge and patted very dry, for an easier shop.
- Swap the smoked paprika for sweet paprika if you want a milder, less smoky flavour.
- Use 1/2 tsp jarred minced garlic per clove in place of fresh garlic if you are short on time, adding it with the shrimp so it does not burn.
Storage
This dish is best eaten fresh, as reheated shrimp turn rubbery quickly. Refrigerate any leftovers in an airtight container within 2 hours, eat within 3 days, reheat gently until steaming hot, and do not freeze.
Make ahead
Peel, devein and pat the shrimp dry, slice the garlic and chop the parsley up to a day ahead, keeping each covered in the fridge, then cook just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (149 g) | Per 100 g | |
|---|---|---|
| Calories | 191 kcal | 128 kcal |
| Protein | 17.6 g | 11.8 g |
| Carbohydrates | 4.3 g | 2.9 g |
| of which sugars | 0.2 g | 0.1 g |
| Fiber | 0.4 g | 0.3 g |
| Fat | 11.4 g | 7.7 g |
| of which saturated | 1.7 g | 1.1 g |
| Sodium | 856 mg | 574 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
