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Gambas al Ajillo

Spanish · Starter · Easy

Gambas al Ajillo

Total
17 min
Prep
10 min
Serves
2
Calories
440
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Juicy shrimp sizzle in olive oil with thin garlic slices and dried chiles, finished with parsley while the oil is still bubbling.

The garlic-flavored oil is as much a part of Gambas al Ajillo as the shrimp. Gentle heating draws flavor from the sliced cloves before the seafood goes in for a brief, hotter finish.

Use large raw shrimp and dry them well so they sizzle immediately. Pull the pan from the heat as soon as the flesh is opaque; the hot oil continues cooking it at the table.

GarlickySpicy30 MinuteOne PanPescatarianGluten-freeDairy-freeNut-freeEgg-freeLow-carb

Method

  1. Put olive oil, garlic and dried red chiles in a small skillet over medium-low heat. Cook for until fragrant and the garlic is pale gold.

  2. Pat shrimp dry and season with salt. Raise the heat to medium, add shrimp and cook for per side until opaque and 145°F in the thickest part.

  3. Remove from heat, add parsley and black pepper and serve immediately with the garlicky oil spooned over the shrimp.

Forkue tips

  • Keep the garlic pale; dark brown slices make the oil bitter.

Storing and reheating

Refrigerate for up to 2 days. Warm gently in the oil just until hot; a hard simmer makes the shrimp tough.

Kitchen gear

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Nutrition per serving, estimated

440Calories
34gProtein
3gCarbs
33gFat

Gambas al Ajillo: FAQ

Can I use cooked shrimp?

Raw shrimp give the best texture. If using cooked shrimp, warm them briefly in the flavored oil instead of frying for the full time.

How spicy is it?

Whole dried chiles give gentle warmth. Break them before adding for more heat, or use just one for a mild version.

How do I store and reheat Gambas al Ajillo?

Refrigerate for up to 2 days. Warm gently in the oil just until hot; a hard simmer makes the shrimp tough.

How long does Gambas al Ajillo take?

About 17 min in total: 10 min prep and 7 min cooking.

What do I need to make Gambas al Ajillo?

The key ingredients are shrimp, garlic, dried red chiles and parsley, plus pantry basics.

Any tips for Gambas al Ajillo?

Keep the garlic pale; dark brown slices make the oil bitter.

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