What type of shrimp is best for Spanish garlic shrimp?

Large, jumbo shrimp or prawns are ideal as they hold up better during cooking, remaining juicy and tender. While smaller shrimp can be used, they might cook too quickly and lose their texture.

Should shrimp be peeled for Gambas al Ajillo?

Peeled and deveined shrimp make the dish easier to eat and allow the garlic oil to coat the shrimp fully. However, unpeeled shrimp offer a more traditional experience and additional flavor but require more effort when eating.

How long do you cook shrimp in garlic oil for the best flavor?

Shrimp should be cooked until they turn opaque and pink, usually about 3 minutes total depending on size. It’s best to remove shrimp from heat just before they’re fully cooked, as residual heat will finish them perfectly.

How do you prevent garlic from burning in the sauce?

Cook garlic gently over medium heat in olive oil, stirring often. Avoid high heat and watch closely as garlic should turn a light golden, never dark brown or black, to keep it from becoming bitter.

Spanish Garlic Shrimp: Quick & Flavorful Recipe

Name: Quick and Flavorful Gambas al Ajillo: Spanish Garlic Shrimp Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1½ pounds large shrimp, peeled and deveined; Kosher salt; Black pepper; ½ cup extra-virgin olive oil; 8 to 10 garlic cloves, chopped or thinly sliced; 4 small dry red peppers (such as chile de árbol) or ½ teaspoon red pepper flakes; ¼ cup dry sherry or white wine; ½ cup chopped fresh parsley; Juice of ½ lemon; Wedges of lemon for serving; Optional: Smoked paprika for depth

Description

🦐 Explore the authentic taste of Spain with Quick and Flavorful Gambas al Ajillo, perfect for a quick yet delicious meal.
🌶️ Succulent shrimp in a garlic-infused olive oil sauce provide a rich, spicy delight, ideal for sharing with friends and family.

Ingredients

Scale

1½ pounds large shrimp, peeled and deveined
Kosher salt
Black pepper
½ cup extra-virgin olive oil
8 to 10 garlic cloves, chopped or thinly sliced
4 small dry red peppers (such as chile de árbol) or ½ teaspoon red pepper flakes
¼ cup dry sherry or white wine
½ cup chopped fresh parsley
Juice of ½ lemon
Wedges of lemon for serving
Optional: Smoked paprika for depth

Instructions

1. Rinse the shrimp with cold water, pat dry, and season with kosher salt and black pepper.
2. In a wide skillet, heat ½ cup of extra-virgin olive oil over medium heat until shimmering.
3. Add chopped or thinly sliced garlic and dry red peppers (or red pepper flakes) to the oil. Cook gently, stirring occasionally, until garlic is fragrant and lightly colored, about 2 to 3 minutes.
4. Increase heat to high and add the shrimp in a single layer. Cook for 1 minute.
5. Add ¼ cup of dry sherry or white wine, allow it to evaporate for about 2 minutes.
6. Turn the shrimp over and continue cooking until they are firm and pink, another 1 to 2 minutes.
7. Stir in chopped fresh parsley and, if desired, a touch of smoked paprika.
8. Turn off the heat and add the juice of ½ lemon for brightness.
9. Transfer shrimp and sauce to a serving bowl, pour all of the sauce over the shrimp.
10. Serve immediately with wedges of lemon and crusty bread to soak up the sauce.

Notes

🧄 Start the garlic in cool oil to maximize its flavor infusion without burning.
🦐 Avoid overcooking the shrimp to keep them tender and juicy.
🍞 For a richer sauce, consider adding a hint of red pepper paste for extra depth.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Sautéing
Cuisine: Spanish

Nutrition

Serving Size: 1/4 of the recipe
Calories: 413
Sugar: 0 grams
Sodium: 530 mg
Fat: 28 grams
Saturated Fat: 4 grams
Unsaturated Fat: 24 grams
Trans Fat: 0 grams
Carbohydrates: 2 grams
Fiber: 1 gram
Protein: 35 grams
Cholesterol: 215 mg