Spanish Garlic Shrimp (Gambas al Ajillo)
One of Spain's most loved tapas recipes. Luckily it's easy to recreate at home in just 20 minutes.
Equipment
- 1 Large skillet or pan
- 1 Sharp knife and cutting board
Ingredients
- 14 oz / 400 g of large raw shrimp
- 12 garlic cloves
- 1/2 tsp dried chili flakes
- 1 tsp sweet paprika heaped
- 3.5 fl oz / 100 ml extra virgin olive oil
- 2 fl oz / 60 ml dry sherry wine
- 1/2 lemon zest
- 1 pinch salt
- 1 tbsp chopped parsley optional (for garnish)
Instructions
- Peel the shrimp completely and devein them. Season lightly with some salt and soak in chilled water for 10 minutes.
- Meanwhile, peel the garlic and slice it finely into slices.
- In a skillet or pan heat the oil over medium heat, then sauté the garlic until it becomes fragrant and just begins to turn golden. Be careful not to burn the garlic, as it can impart a bitter taste.
- Add the shrimp and cook for approximately 6 minutes until they’re opaque all over and cooked through.
- Once the shrimp are pink, add the sherry and lemon zest and give it all a good mix.
- Add the chili flakes and paprika, stir, and cook for another minute.
- Garnish with parsley and serve immediately.
Video
Notes
Serve the dish with crusty bread to soak up the delicious olive oil and garlic sauce.
- Use less garlic if you like but you’ll want at least 6 cloves.
- You can use more chili if you like or sub it for cayenne pepper.
- We love to serve it with a fresh squeeze of lemon.