Gambas al Ajillo (Spanish Garlic Shrimp)

No ratings yet

Gambas al Ajillo (Spanish Garlic Shrimp)

Gambas al Ajillo is a classic Spanish dish that comes together with a handful of ingredients and very little time. My version gets an extra layer of smoky flavor from smoked paprika and a splash of sherry vinegar at the end.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish, Snack

Cuisine: Spanish

Servings: people

Author: Luay Ghafari

Cost: $20

Ingredients

1½ lbs Large shrimp (peeled and deveined)
½ tsp Smoked paprika
¾ tsp Kosher salt
¼ tsp Black pepper
½ cup Olive oil
5-7 Garlic cloves (thinly sliced)
1-2 Red chilis (thinly sliced)
1 tbsp Sherry vinegar
2 tbsp Fresh parsley (chopped)

Instructions

Season the Shrimp. Pat the shrimp dry if needed, then season them with kosher salt, black pepper and smoked paprika. Toss well so the shrimp are evenly coated and set aside.
Prepare the Garlic Oil. Add the olive oil, thinly sliced garlic and sliced chili pepper to a large skillet. Turn the heat to medium-high and allow the oil to heat gradually.
Sizzle the Shrimp. As soon as the garlic and chili begin sizzling in the hot oil, carefully add the seasoned shrimp. Cook until the shrimp turn opaque and curl into a loose C shape. Depending on their size, you may need to flip them to cook evenly on both sides. Larger shrimp will need to be flipped, whereas smaller shrimp probably won’t if they are submerged in oil.
Finish and Garnish. Remove the skillet from the heat and let it cool for about 2 minutes. Add the sherry vinegar and chopped parsley and gently toss everything together. Serve the Gambas al Ajillo immediately, preferably right from the skillet, with plenty of crusty bread for dipping into that smoky, spicy garlic oil.

Notes

Key Ingredient Notes:

Large Shrimp: I prefer to use raw, peeled and deveined shrimp. Large tiger shrimp are my go-to. Fresh or properly thawed frozen shrimp will both work. Don’t use pre-cooked shrimp here, as you’ll just end up overcooking the shrimp.
Olive Oil: So at first glance, the recipe may seem to call for a lot of oil. In fact, in Spain they will use even more olive oil than I call for here. Half a cup of olive oil should do the trick and leave you with a lovely scented oil you can dip bread into. Don’t use the most expensive extra virgin olive oil here. Use something fairly priced and not too strong in flavor. Avoid using a “light” olive oil, as that just means it’s been diluted with vegetable oil.
Garlic: Thinly sliced fresh garlic infuses the olive oil as it cooks. The slices will soften and even crisp up as you sizzle the shrimp. I have tested this recipe with minced garlic, and it just ends up burning so I would avoid mincing. I wouldn’t recommend substituting garlic powder here, either.
Fresh Red Chili Peppers: Add as much or as little as you like, depending on your preferred heat level. Dried chili or red pepper flakes can be substituted, but they are much more prone to burning in the hot oil. I would suggest adding dried chili as a finishing garnish instead.
Sherry Vinegar: Sherry vinegar is quintessentially Spanish. It adds an acidity that balances the rich olive oil. Red wine vinegar or fresh lemon juice can work as a substitute. I still think you should try to find sherry vinegar.

Nutrition