Spanish Gambas al Ajillo
Spanish Gambas al Ajillo is a classic tapa that brings bold Mediterranean flavors to your table with minimal effort. Featuring tender shrimp bathed in fragrant, golden garlic-infused olive oil with a hint of smoky dried chili, this recipe is a crowd-pleaser that’s as easy to make as it is delicious. A splash of dry sherry adds depth, while fresh parsley and a squeeze of lemon brighten the dish for the perfect balance of richness and freshness. Ready in just 25 minutes, Gambas al Ajillo is ideal for serving as a flavorful appetizer, a shareable dish at gatherings, or alongside crusty bread to soak up the aromatic sauce. Whether you’re exploring Spanish cuisine or crafting a quick and impressive seafood recipe, this garlicky delight promises a savory experience packed with authentic flair. Keywords: Spanish Gambas al Ajillo recipe, shrimp tapas, garlic shrimp, Mediterranean seafood dish, appetizer.
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Recipe Information
Ingredients
- 500 grams large shrimp
- 100 ml extra virgin olive oil
- 6 garlic cloves
- 1 dried red chili pepper
- 2 tablespoons dry sherry
- 2 tablespoons fresh parsley, chopped
- 1 lemon
- 1 teaspoon salt
Instructions
Begin by preparing the shrimp. If they are not pre-cleaned, peel and devein them while leaving the tails intact for enhanced flavor and presentation.
Slice the garlic cloves thinly and chop the chili pepper finely, removing the seeds if a less spicy dish is desired.
In a large skillet or earthenware dish, heat the extra virgin olive oil over medium-low heat. Once hot, add the sliced garlic and chili pepper.
Infuse the oil by gently cooking the garlic and chili until the garlic is golden brown but not burnt, about 2-3 minutes.
Raise the heat to medium and add the shrimp to the skillet, arranging them in a single layer for even cooking.
Cook the shrimp for about 1-2 minutes on each side until they turn pink and opaque. Be careful not to overcook them.
Once the shrimp are cooked, add the dry sherry to the skillet, stirring gently to combine it with the garlic and oil, and let it simmer for another 1-2 minutes.
Season the gambas with salt to taste, tossing to ensure the flavors are evenly distributed.
Remove the skillet from the heat and sprinkle the chopped fresh parsley over the shrimp.
Squeeze half of the lemon over the shrimp to add a touch of acidity and serve immediately, garnished with lemon wedges if desired.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.9 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 422 mg | 32% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
