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Easy Gambas al Ajillo Recipe (Spanish Garlic Shrimp)

Easy Gambas al Ajillo Recipe (Spanish Garlic Shrimp)

Plump shrimp cook quickly in garlic-scented olive oil with chile and parsley for a classic Spanish tapas dish. Optional dry sherry adds extra depth, while crusty bread is essential for soaking up the flavorful oil.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 450 g (1 lb) Raw shrimp or prawns, peeled and deveined; tails may be left on
  • 120 ml (1/2 cup) Extra-virgin olive oil
  • 8-10 cloves Garlic cloves, thinly sliced
  • 1/2 teaspoon Crushed red-pepper flakes
  • 1/2 teaspoon Kosher salt, plus more to taste
Optional Ingredient
  • 2 tablespoons Dry sherry
To Finish and Serve
  • 2 tablespoons Finely chopped flat-leaf parsley
  • As needed Lemon wedges
  • As needed Crusty bread

Method
 

Step-by-Step
  1. Pat the shrimp dry with paper towels and season lightly with the kosher salt. Thinly slice the garlic, measure the chile flakes, and chop the parsley before cooking.
  2. Place the olive oil, sliced garlic, and chile flakes in a cold skillet or shallow earthenware cazuela. Warm over medium-low heat for 3-5 minutes, stirring occasionally, until fragrant and just pale golden.
  3. Raise the heat to medium-high and add the shrimp in a single layer. If using dry sherry, add it with the shrimp and let it bubble briefly.
  4. Cook the shrimp for about 1-2 minutes per side, turning once, until opaque and just cooked through. Cook in batches if the pan is crowded.
  5. Remove the pan from the heat, taste for salt, and scatter the parsley over the shrimp. Serve immediately with the garlic-infused oil, lemon wedges, and crusty bread.

Notes

Start the garlic in cold oil so it perfumes the oil slowly without burning. Do not let the garlic become dark brown, and remove the shrimp as soon as they turn opaque and curl slightly. Serve immediately for the best texture.