Name: Garlic Shrimp (Gambas al Ajillo)
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb raw shrimp; 1/3 cup extra virgin olive oil; 8 clove garlic; 1/2 tsp red pepper flakes; 1 tsp smoked paprika; 2 tbsp dry sherry; 2 tbsp fresh parsley; 1 medium lemon; to taste kosher salt; 1 whole baguette

← Recipes · Tapas · Garlic Shrimp (Gambas al Ajillo)

650 cal38g protein32g carbs40g fat1100mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Garlic Shrimp (Gambas al Ajillo)

Nº 164 · No ratings yet

Cooked this? Members rate their week in about ten seconds →

Tapas25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

+ Add to my week♥ Favorite

↗ Share⎙ Print

Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

raw shrimplarge, peeled and deveined, tails left on1.5 lb

extra virgin olive oil1/3 cups

garlicthinly sliced8 cloves

red pepper flakes1/2 tsp

smoked paprika1 tsp

dry sherry2 tbsp

fresh parsleyfinely chopped2 tbsp

lemoncut into wedges1 medium

kosher saltto taste

baguettesliced about 1 inch thick1 whole

Cook it to

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat the shrimp very dry with paper towels and season them with a good pinch of kosher salt. Dry shrimp sear and sizzle instead of steaming.

2Pour the olive oil into a large skillet and add the sliced garlic and red pepper flakes. Set it over medium-low heat and let the garlic warm slowly for 3 to 4 minutes, until the oil bubbles gently and the garlic is fragrant and just turning pale gold. Do not let it brown or it will turn bitter.

3Turn the heat up to medium-high. Add the shrimp in a single layer and cook for about 1 minute without moving them, until the undersides start to turn pink.

4Flip the shrimp, sprinkle in the smoked paprika, and cook 1 to 2 minutes more, until they are curled, opaque and pink all over.

5Pull the skillet off the heat, splash in the sherry and let it sizzle for a few seconds. Scatter the parsley over the top and squeeze in a little lemon juice.

6Taste the oil and add more salt if it needs it. Bring the skillet straight to the table while it is still sizzling, with lemon wedges and the sliced baguette alongside for mopping up all the garlicky oil. If any oil is left after dinner, let it cool completely, seal it up and discard it with the trash. Never pour it down the drain, because it hardens in the pipe.