Description
Gambas al Ajillo is a classic Spanish tapas dish featuring succulent shrimp sautéed in fragrant garlic-infused olive oil, with a hint of red pepper flakes and deglazed with dry sherry or white wine. This quick and flavorful appetizer is perfect for sharing and best served hot with a squeeze of fresh lemon and crusty bread for dipping.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined (tails on or off)
- Salt to taste
- 1/4 tsp red pepper flakes (optional)
Garlic and Oil
- 6 garlic cloves, thinly sliced
- 1/3 cup extra virgin olive oil
Liquids and Garnish
- 1/4 cup dry sherry or white wine
- 2 tbsp chopped fresh parsley
- Lemon wedges for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry using paper towels and season lightly with salt to enhance their natural flavor.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook for 1–2 minutes until it turns golden and releases a fragrant aroma, being careful not to let it burn.
- Add Red Pepper Flakes: If using, sprinkle in the red pepper flakes to infuse a gentle heat into the oil, then increase the heat to medium-high to prepare for cooking the shrimp.
- Cook the Shrimp: Place the shrimp in a single layer in the skillet and cook for 1–2 minutes on each side until they turn pink and opaque, a sign they are perfectly cooked.
- Deglaze the Pan: Pour in the dry sherry or white wine and allow it to bubble and reduce for about one minute, which lifts the flavorful browned bits from the pan and combines with the garlic oil.
- Finish and Serve: Remove the pan from heat, sprinkle chopped fresh parsley over the shrimp, and serve immediately with lemon wedges to squeeze over. Enjoy with crusty bread to soak up the delicious garlicky oil.
Notes
- Serve with crusty bread to soak up the garlicky olive oil for a complete tapas experience.
- For an intensified garlic flavor, lightly mash one garlic clove into the oil before adding the shrimp.
- This dish is best enjoyed hot, straight from the pan, to fully appreciate its rich flavors.
