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Close-up of cooked shrimp in a garlic butter sauce, topped with chopped herbs and bits of garlic, served on a shallow dish. The shrimp appear juicy and flavorful with a glistening finish.

Gambas Al Ajillo

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Classic Spanish-style garlic shrimp: sweet, plump shrimp cooked in infused olive oil with garlic and mild chile, finished with sherry vinegar and parsley.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Seafood
Cuisine: Spanish Inspired
Calories: 1335
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 garlic cloves 4 minced, 4 smashed, 4 sliced
  • 1 lb large shrimp @seatopia, peeled (reserve shells)
  • ½ cup extra-virgin olive oil
  • Kosher salt to taste
  • ¼ teaspoon baking soda
  • 1 Pinch red pepper flakes or 1-inch dried guajillo chile
  • 1 ½ teaspoon sherry vinegar
  • 2 tablespoon fresh parsley chopped

Equipment

  • Large bowl
  • Wooden Spoon
  • Fine Mesh Strainer
  • Skillet

Method
 

Marinate the Shrimp
  1. In a bowl, combine minced garlic, shrimp, 3 tablespoon olive oil, ¾ teaspoon salt, and baking soda. Toss to coat.
Make the Garlic Oil
  1. In a skillet, combine shrimp shells, smashed garlic cloves, remaining olive oil, and red pepper flakes.
  2. Cook over medium-low heat 10 minutes until shells turn red and oil is aromatic.
  3. Strain through fine mesh strainer into a bowl. Discard shells and garlic.
Cook the Shrimp
  1. Heat garlic-infused oil in skillet over medium until shimmering.
  2. Add sliced garlic; cook 1 minute until fragrant.
  3. Add shrimp; cook 2 minutes until just cooked through.
  4. Stir in sherry vinegar and parsley. Season with salt.

Nutrition

Calories: 1335kcalCarbohydrates: 17gProtein: 64gFat: 113gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 79gTrans Fat: 0.04gCholesterol: 572mgSodium: 2854mgPotassium: 705mgFiber: 1gSugar: 0.4gVitamin A: 1494IUVitamin C: 22mgCalcium: 323mgIron: 3mg

Notes

Storage: best eaten right away. If needed, refrigerate the shrimp and oil separately for up to 1 day and reheat gently over low heat so the shrimp doesn't overcook.

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