Gambas Al Ajillo
Gambas Al Ajillo
Ingredients
- 1 1/2 pounds shrimp, shell-on, deveined
- 1 teaspoon salt, plus more, to taste
- 1 head garlic, about 10-13 cloves, peeled and thinly sliced
- 1 1/2 cups good quality olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon chili pepper flakes
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
- 1 loaf crusty bread, for serving
Instructions
- 1
Peel the shrimp, leaving the tails on or off as preferred. Using a paring knife, make a shallow incision along the back of each shrimp and remove the dark vein (devein). Season the cleaned shrimp generously with 1 teaspoon of salt and set aside.
⏱️ 10 min
- 2
Peel all cloves from the head of garlic. Thinly slice each garlic clove.
⏱️ 5 min
- 3
In a large, shallow pan or skillet, add the olive oil and the thinly sliced garlic. Place the pan over medium-low heat. Slowly bring the oil to temperature, allowing the garlic to gently soften and infuse the oil with its flavor without browning. This process should take about 5-7 minutes.
⏱️ 7 min
- 4
Once the garlic has softened and the oil is fragrant, add the paprika and chili pepper flakes to the pan. Stir briefly to combine. Immediately add the seasoned shrimp to the pan, ensuring they are in a single layer if possible. Gently poach the shrimp, flipping once, until they are cooked through and turn opaque pink, about 2-3 minutes per side. Be careful not to overcook them.
⏱️ 6 min
- 5
Remove the pan from the heat. Add salt to taste and squeeze the juice from half a lemon directly into the pan. Stir gently.
⏱️ 1 min
- 6
Preheat your oven to 375°F (190°C). Slice the crusty bread and toast it in the preheated oven until golden brown and warm, about 5-7 minutes.
⏱️ 7 min•🌡️ 375
- 7
Transfer the Gambas Al Ajillo to a serving bowl. Garnish generously with freshly chopped parsley. Serve immediately with the warm, toasted crusty bread on the side for dunking into the flavorful garlic-chili oil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gambas Al Ajillo
- 1 1/2 pounds shrimp, shell-on, deveined
- 1 teaspoon salt, plus more, to taste
- 1 head garlic, about 10-13 cloves, peeled and thinly sliced
- 1 1/2 cups good quality olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon chili pepper flakes
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
- 1 loaf crusty bread, for serving
Instructions
- 1
Peel the shrimp, leaving the tails on or off as preferred. Using a paring knife, make a shallow incision along the back of each shrimp and remove the dark vein (devein). Season the cleaned shrimp generously with 1 teaspoon of salt and set aside.
⏱️ 10 min - 2
Peel all cloves from the head of garlic. Thinly slice each garlic clove.
⏱️ 5 min - 3
In a large, shallow pan or skillet, add the olive oil and the thinly sliced garlic. Place the pan over medium-low heat. Slowly bring the oil to temperature, allowing the garlic to gently soften and infuse the oil with its flavor without browning. This process should take about 5-7 minutes.
⏱️ 7 min - 4
Once the garlic has softened and the oil is fragrant, add the paprika and chili pepper flakes to the pan. Stir briefly to combine. Immediately add the seasoned shrimp to the pan, ensuring they are in a single layer if possible. Gently poach the shrimp, flipping once, until they are cooked through and turn opaque pink, about 2-3 minutes per side. Be careful not to overcook them.
⏱️ 6 min - 5
Remove the pan from the heat. Add salt to taste and squeeze the juice from half a lemon directly into the pan. Stir gently.
⏱️ 1 min - 6
Preheat your oven to 375°F (190°C). Slice the crusty bread and toast it in the preheated oven until golden brown and warm, about 5-7 minutes.
⏱️ 7 min•🌡️ 375 - 7
Transfer the Gambas Al Ajillo to a serving bowl. Garnish generously with freshly chopped parsley. Serve immediately with the warm, toasted crusty bread on the side for dunking into the flavorful garlic-chili oil.
⏱️ 3 min