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Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Gambas al ajillo is a classic Spanish tapa: shrimp cooked quickly in plenty of olive oil with sliced garlic, dried chili and a splash of sherry or lemon, then finished with parsley. It takes about ten minutes, and the garlicky oil left in the pan is the best part, so serve it with crusty bread to soak it up.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined, tails on or off
  • 1/2 tsp salt divided
  • 1/3 cup extra-virgin olive oil
  • 6 cloves garlic thinly sliced
  • 1/2 tsp red pepper flakes or 1 small dried chili, crumbled
  • 1 tsp smoked or sweet paprika
  • 2 tbsp dry sherry or white wine
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • crusty bread for serving

Method
 

  1. Pat the shrimp dry with paper towels and season with 1/4 teaspoon of the salt.
  2. Put the olive oil and garlic in a large skillet over medium-low heat. Cook gently, stirring, for 2–3 minutes until the garlic is fragrant and just starting to turn golden. Do not let it brown.
  3. Add the red pepper flakes and paprika and stir for a few seconds.
  4. Raise the heat to medium-high, add the shrimp in a single layer and cook for 1–2 minutes, until pink on the bottom. Turn and cook 1 minute more.
  5. Add the sherry and let it bubble for 30 seconds. Remove from the heat and stir in the lemon juice, parsley and remaining salt.
  6. Serve immediately in the pan or a warm dish, with bread for the oil.

Notes

  • Shrimp cook fast; take them off the heat as soon as they are pink and curled into a loose C.
  • Slice the garlic rather than mincing it so it does not burn.