Spanish Garlic Shrimp (Gambas al Ajillo)
A quick, classic Spanish tapas: juicy shrimp gently sautéed in extra virgin olive oil with thinly sliced garlic, a hint of red pepper, fresh parsley, and lemon. Ready in 15 minutes and perfect with crusty bread for soaking up the garlicky oil—no alcohol required.
Ingredients
- 1 lb raw shrimp, peeled and deveined (16–20 count preferred)
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons low-sodium chicken or seafood broth (for deglazing)
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 1/2 teaspoon kosher salt, plus more to taste
- 2 tablespoons fresh parsley, chopped
- crusty bread, for serving
Instructions
- Pat the shrimp very dry with paper towels and season lightly with a pinch of kosher salt.
- Warm the olive oil in a large skillet over medium heat until it shimmers. Add the sliced garlic and cook gently, stirring, until just turning golden and fragrant, 1–2 minutes (do not brown).
- Stir in the red pepper flakes and smoked paprika (if using) to bloom briefly in the oil, about 10–15 seconds.
- Add the shrimp in a single layer. Cook 1–2 minutes until the bottoms turn pink and opaque around the edges, then flip and cook 1–2 minutes more, just until opaque.
- Deglaze with the broth and add the lemon juice, swirling the pan to lift any tasty bits and lightly emulsify the garlicky oil, 20–30 seconds.
- Remove from heat, sprinkle with chopped parsley, taste and adjust salt or lemon as needed.
- Serve immediately with lemon wedges and plenty of crusty bread for dipping.
Nutrition
Serving: 1servingCalories: 240kcalCarbohydrates: 2gProtein: 21gFat: 15gSaturated Fat: 2.5gSodium: 400mg
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