Gambas al Ajillo Recipe (Spanish Garlic Shrimp)
Gambas al Ajillo features shrimp seared in a garlic and chili-infused olive oil sauce for a classic Spanish tapas ready in under 15 minutes.
Ingredients
- 2 pounds peeled and deveined large shrimp, like 16/20
- 6 to 7 tablespoons olive oil
- 10 garlic cloves, thinly sliced
- 1 Fresno pepper, seeded and thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/3 cup dry sherry, substitute with dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons parsley, finely minced
- toasted bread, for garnish
- Salt and pepper to taste
Instructions
- In a large stainless-steel pan over medium heat, add 4 to 5 tablespoons of olive oil. Heat for 1 minute.
- Next, add in the shrimp and immediately spread them out across the pan as best you can, then season with salt and pepper.
- Cook for 30 seconds, then sauté for an additional 30 seconds. The shrimp should be a little pink and about 75% of the way cooked through. Set the shrimp to the side, leaving in as much of the oil as possible in the pan.
- Return the pan to the burner and add the remaining 2 to tablespoons of olive oil, then add in the garlic. Cook for 30 to 45 seconds, or just until fragrant.
- Next, stir in the Fresno and red pepper flakes and saute for 30 seconds.
- Deglaze with the sherry and cook for an additional 30 to 45 seconds. It should reduce by about 1/3.
- Now, stir in the shrimp and cook for 30 to 45 seconds or until the shrimp are pink and cooked.
- Finish with butter and parsley. Season with salt and pepper.
- Serve with toasted bread.
Notes
My biggest piece of advice for this skillet shrimp recipe is to keep the oil at a steady medium heat throughout. It should look glossy and shimmery—if you see smoke, it’s way too hot! This way, you won’t ruin the garlic, overcook the shrimp, or end up with a bitter-tasting sauce.
The secret to juicy shrimp is to pull them from the pan when they’re not quite cooked through (slightly opaque and starting to curl). Rest them on a plate while you build the sauce. They’ll finish cooking later without turning rubbery.
Finish with an acid: If you find the garlic-infused oil feels a bit heavy on your palate or you just want to brighten things up, add a squeeze of fresh lemon juice or a splash of sherry vinegar right at the end.
Non-spicy version: I find that the heat level here is pretty tame, but if you’re cooking for kids or sensitive to spicy food, you can swap the Fresno and red pepper flakes for 1 to 2 teaspoons of sweet paprika.
If you prefer not to cook with alcohol, an equal amount of unsalted chicken or vegetable stock, mixed with a small splash of fresh lemon juice or white wine vinegar, does a decent job of mimicking the complexity of the dry sherry.
Make a heartier dish: Consider crisping Spanish jamón or chorizo in the pan before adding the shrimp, blistering cherry tomatoes in the hot oil until they burst, or steaming fresh clams and mussels alongside the shrimp.
Make-Ahead: I like to serve garlic shrimp as soon as it’s done cooking. But when I need to hold them for a few minutes, I’ll transfer the shrimp and sauce to a covered serving dish for up to 30 minutes.
How to Store: Cover and refrigerate the leftovers in an airtight container for up to 2 days.
How to Reheat: Warm the shrimp and sauce together in a skillet over low heat, adding a small splash of chicken broth or water to keep the sauce from drying out.
Nutrition
Calories: 388kcalCarbohydrates: 3gProtein: 37gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 310mgSodium: 227mgPotassium: 540mgFiber: 0.4gSugar: 0.4gVitamin A: 494IUVitamin C: 7mgCalcium: 134mgIron: 1mg