Spanish Garlic Shrimp Tapas (Gambas al Ajillo)
Succulent shrimp sautéed in olive oil with garlic, chili, and a splash of sherry. A classic Spanish tapa that's elegant, simple, and ready in 10 minutes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 245
- Protein
- 24g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 tbsp extra-virgin olive oil
- 6 clove garlic cloves, thinly sliced
- ¼ tsp dried red chili flakes
- ⅓ cup dry sherry or dry white wine
- 1 tbsp fresh lemon juice
- ½ tsp sea salt
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Pat the shrimp dry with paper towels and season with salt. This removes excess moisture so they'll brown properly rather than steam.
- 2
Heat the olive oil in a large skillet over medium heat, then add the sliced garlic and red chili flakes. Cook for 30 seconds to 1 minute, stirring constantly, until the garlic becomes fragrant but not browned.
- 3
Increase heat to medium-high and add the shrimp in a single layer. Sear for 2 minutes without moving them, until the bottoms turn pink and opaque.
- 4
Flip the shrimp and cook for another 1.5 to 2 minutes until the other side is pink and the internal temperature reaches 165°F. Remove from heat if shrimp appear fully cooked before the second side finishes.
- 5
Remove the skillet from heat, pour in the sherry or white wine, and add the lemon juice. Tilt the pan gently to deglaze and coat the shrimp with the sauce.
- 6
Garnish with fresh parsley and serve immediately in the warm oil directly from the skillet with crusty bread to soak up the sauce.
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
