Gambas Al Ajillo (Spanish Famous Garlic Shrimp) Recipe
Gambas Al Ajillo is a glorious dish that you will find in almost any restaurant in Spain. The dish is usually served as an appetizer, with crusty bread for dipping in the sauce. The recipe is straightforward and takes no time to make.
Servings: 4 servings
Calories: 271kcal
Ingredients
- 16 ounces raw jumbo shrimp cleaned with no shells
- ¼ teaspoon red chili flakes
- 6 tablespoons extra virgin olive oil
- 3-4 garlic cloves finely chopped
- ½ teaspoon sweet Spanish Paprika
- ½ teaspoon of salt
- ⅛ teaspoon black pepper
Instructions
- Heat up the olive oil in a pan on medium heat.
- Add the sliced garlic and saute for 30 seconds making sure to stir all the time. (garlic burns really fast)
- Throw the crushed red chili peppers in the oil and cook for 10 seconds.
- Add the shrimp, sweet Spanish paprika, salt and black pepper in your pan.
- Stir and cook for 2-3 minutes until the shrimp turns pink and starts to curl.
- Remove and serve while sizzling in the same pan or transfer to a ceramic plate.
- Serve with toothpicks and chunks or slices of crusty bread to dip in the aromatic olive oil.
Notes
- Serving Suggestions: Serve immediately while hot, alongside crusty bread to soak up the flavorful oil. Gambas al Pil Pil is perfect as a standalone appetizer or part of a tapas spread.
- Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, but be cautious as shrimp can become tough if overheated.
- Customization: While traditional Gambas al ajillo is simple, adding a splash of white wine or a squeeze of lemon juice before serving can introduce a new depth of flavor.
Nutrition
Serving: 1g | Calories: 271kcal | Carbohydrates: 2g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 645mg | Potassium: 146mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 0.5mg
