How to Make the Perfect Gambas al Ajillo
Spanish · Easy · 18 min · 4 servings
Plump shrimp sizzled in a bubbling pool of garlicky olive oil with dried chili and a splash of dry sherry in a classic Spanish tapas preparation. It is one of the fastest and most impressive dishes you can serve at any gathering.
Why this recipe works
This Gambas al Ajillo recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 18 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 240 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 g large raw shrimp peeled and deveined tails on
- 6 cloves garlic thinly sliced
- 4 tbsp extra virgin olive oil
- 1 whole dried red chili crumbled
- 3 tbsp dry sherry
- 2 tbsp fresh flat-leaf parsley finely chopped
Step by step instructions
Step 1: Heat Oil with Garlic and Chili
Place a cazuela clay dish or small heavy skillet over medium heat and add the olive oil. When the oil is warm, add the sliced garlic and crumbled dried chili and cook for 1 to 2 minutes until the garlic is golden and fragrant but not burnt.
Step 2: Add the Shrimp
Turn the heat up to high and add the shrimp to the sizzling garlic oil in a single layer. Season with salt and cook for 1 minute on the first side without moving them until they begin to turn pink at the edges.
Step 3: Deglaze with Sherry
Flip the shrimp over and immediately pour in the dry sherry. It will sizzle dramatically. Cook for another 1 to 2 minutes until the shrimp are just cooked through and the sherry has reduced slightly into the oil.
Step 4: Garnish and Serve Immediately
Remove the pan from the heat and scatter the fresh parsley generously over the top. Serve instantly in the cooking vessel with crusty bread alongside to mop up every drop of the incredible garlic oil.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dry sherry → dry white wine or chicken stock
- dried red chili → half a teaspoon of red pepper flakes
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the shrimp past the point of just set which makes them rubbery and tough
- Burning the garlic before adding the shrimp which gives the entire dish a bitter taste
Nutrition facts
Per serving: 240 calories, 22g protein, 3g carbs, 15g fat, 0g fiber.
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