Description
Gambas al Ajillo is a classic Spanish tapas dish featuring succulent shrimp sautéed in fragrant garlic-infused olive oil with a hint of heat from red pepper flakes. This easy and quick appetizer captures bold flavors and is perfect for a light meal or entertaining guests.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw shrimp, peeled and deveined (tails on or off)
- Salt to taste
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Cooking Ingredients
- ¼ cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 tablespoons dry sherry or white wine (optional)
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels and season lightly with salt to ensure proper searing and flavor.
- Infuse the oil: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until the garlic turns golden and releases a fragrant aroma. Take care not to burn the garlic, as it can turn bitter.
- Cook the shrimp: Increase the heat to medium-high and add the shrimp to the pan in a single layer. Cook for 1–2 minutes on each side until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Add wine or sherry (optional): If using, pour in the dry sherry or white wine now and cook for an additional 30 seconds to allow the alcohol to evaporate, enriching the flavor.
- Finish and serve: Remove the skillet from heat. Sprinkle the chopped fresh parsley over the shrimp. Serve immediately alongside lemon wedges and crusty bread to soak up the delicious garlicky oil.
Notes
- Serve Gambas al Ajillo fresh and sizzling for the best taste experience.
- For a more intense garlic flavor, infuse the olive oil longer on low heat before adding the shrimp.
- This dish works perfectly as a traditional Spanish tapas or a light appetizer.
- Adjust red pepper flakes based on your preferred spice level.
- Enjoy with crusty bread to savor the fragrant olive oil sauce.
