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Donna R. Luis

Classic Gambas al Ajillo

Juicy shrimp are quickly cooked in garlic-infused extra virgin olive oil, red pepper flakes, paprika, sherry or white wine, lemon juice, and fresh parsley for a vibrant Spanish appetizer that's perfect for dipping crusty bread into the flavorful sauce.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6 people
Course: Appetizer
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • Kosher salt for seasoning
  • ½ cup extra virgin olive oil
  • 10 garlic cloves chopped
  • 1 teaspoon red pepper flakes or less if preferred for a milder level of heat
  • 1 teaspoon paprika
  • 2 tablespoons dry sherry or dry white wine
  • Juice of ½ lemon
  • ½ cup fresh parsley chopped
  • Crusty bread for serving

Equipment

  • Large skillet or sauté pan
  • Measuring cups and spoons
  • Cutting board
  • Chef’s knife
  • Mixing spoon or spatula
  • Serving bowl

Method
 

  1. Season the Shrimp: Pat the shrimp dry, season them with kosher salt, and set them aside while you prepare the garlic-infused oil.
  2. Warm the Olive Oil: Place the extra virgin olive oil in a skillet over medium heat and warm it until it is shimmering but not smoking.
  3. Cook the Garlic: Add the chopped garlic and red pepper flakes to the warm oil. Cook over medium heat for up to 60 seconds, just until the garlic begins to take on some color, taking care not to burn it.
  4. Cook the Shrimp: Add the seasoned shrimp and paprika to the skillet.
    Cook briefly, tossing the shrimp regularly, until the flesh becomes opaque and pearly pink, about 3 minutes depending on the size of the shrimp.
  5. Remove from Heat: Take the skillet off the heat as soon as the shrimp are cooked, keeping in mind that the warm sauce will continue cooking them after the pan is removed from the heat.
  6. Finish the Sauce: Stir the dry sherry or dry white wine, lemon juice, and chopped fresh parsley into the warm shrimp and garlic sauce.
  7. Serve the Shrimp: Transfer the shrimp and their garlic-infused sauce to a serving bowl and serve immediately with crusty bread for dipping.

Notes

  • Use quality extra virgin olive oil because it plays a major role in the flavor of the finished sauce.
  • Heat the olive oil only until shimmering, not smoking, before adding the garlic.
  • Watch the garlic closely while it cooks. It should gain some color but should not burn, as burnt garlic can make the sauce bitter.
  • Shrimp cook quickly, even when using large shrimp, so monitor them carefully as they become opaque and pearly pink.
  • The shrimp will continue cooking briefly in the warm sauce after the skillet is removed from the heat.
  • Adjust the red pepper flakes downward if you prefer a milder level of spice.
  • Serve the shrimp alongside crusty bread so the bread can soak up the garlic-infused olive oil sauce.