Description
Enjoy the bold flavors of Spain with this classic Gambas Al Ajillo recipe. Succulent shrimp cooked in fragrant garlic-infused olive oil, finished with a splash of sherry and fresh herbs. Perfect for a tapas night or a quick appetizer!
Ingredients
Scale
Ingredients:
- 1 pound large shrimp (peeled and deveined, tails on)
- 1/4 cup extra virgin olive oil
- 6 cloves garlic (thinly sliced)
- 1/2 teaspoon red pepper flakes
- 1/4 cup dry sherry or white wine
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Pat the shrimp dry and season lightly with salt and pepper. In a large skillet or cazuela, heat the olive oil over medium heat. Add the sliced garlic and cook for about 1 to 2 minutes until fragrant and just starting to turn golden, being careful not to burn it.
- Add the red pepper flakes and stir. Increase the heat to medium-high and add the shrimp in a single layer. Cook for about 1 to 2 minutes per side until the shrimp turn pink and opaque.
- Pour in the dry sherry or white wine and cook for another minute until slightly reduced. Remove from heat and stir in the fresh parsley and lemon juice.
- Serve immediately in the skillet with plenty of crusty bread to soak up the garlicky oil.
Notes
- Use the freshest shrimp possible for the best flavor.
- Adjust the red pepper flakes to your preferred spice level.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 150mg
