Gambas al Ajillo (Garlic Shrimp)
Gambas al ajillo pairs tender shrimp with a generous olive oil sauce flavored with chopped garlic, red pepper flakes, and paprika. Finish with dry sherry, lemon, and parsley, and serve with crusty bread for dipping.
Servings: 6 people
Ingredients
- 1 pound large shrimp, peeled and deveined
- Kosher salt
- ½ cup extra virgin olive oil
- 10 garlic cloves, chopped
- 1 teaspoon red pepper flakes, or less for a milder sauce
- 1 teaspoon paprika
- 2 tablespoons dry sherry or dry white wine
- Juice of ½ lemon
- ½ cup chopped fresh parsley
Instructions
- Prepare the Shrimp. Pat the shrimp dry with paper towels and season with kosher salt. Set aside while you start the sauce.
- Flavor the Oil. Heat the extra virgin olive oil in a pan over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook, stirring, for 30 to 60 seconds, until the garlic takes on a little color. Do not let it brown or burn.
- Cook the Shrimp. Add the shrimp and paprika. Cook, tossing regularly, until the flesh turns opaque and pearly pink, about 3 minutes depending on the size of the shrimp. Remove the pan from the heat as soon as the shrimp are cooked.
- Finish and Serve. With the pan off the heat, stir in the sherry or white wine, lemon juice, and parsley. Transfer the shrimp and all the sauce to a serving bowl. Serve with your favorite crusty bread for dipping.
Video
Notes
- Serving Size: Makes 4 to 6 appetizer portions, served with crusty bread.
- Preparation and Timing: The 10-minute total starts with thawed, peeled, and deveined shrimp. Allow extra preparation time if thawing or peeling them yourself. Have the garlic, spices, sherry, lemon juice, and parsley ready before heating the oil.
- Garlic and Olive Oil: Choose extra virgin olive oil you enjoy the taste of, since it forms the base of the sauce. Chop the garlic with a knife rather than using a press, and keep the heat at medium. Burned garlic will make the sauce bitter.
- Shrimp Doneness: Watch the shrimp rather than relying only on the cooking time. Once the flesh turns pearly and opaque throughout, remove the pan from the heat. The warm sauce will continue cooking the shrimp as you finish the dish.
- Paprika: I use sweet Spanish paprika for color and depth of flavor.
- Leftovers: Refrigerate the shrimp and sauce promptly in a shallow, covered container, within 2 hours of cooking—or within 1 hour if the temperature is above 90°F. Store at 40°F or below and use within 3 to 4 days. Reheat the portion you plan to eat to 165°F.
- Shop This Recipe: Visit The Mediterranean Dish Shop for extra virgin olive oils, spices, and other Mediterranean pantry staples.
Nutrition
Calories: 249.5kcal | Carbohydrates: 2.4g | Protein: 16g | Fat: 19.2g | Saturated Fat: 2.6g | Cholesterol: 190.5mg | Sodium: 982.2mg | Potassium: 115.8mg | Fiber: 0.4g | Vitamin A: 634.8IU | Vitamin C: 11.3mg | Calcium: 125.6mg | Iron: 2.2mg
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