Garlic Shrimp (Gambas al Ajillo)
Garlic Shrimp (Gambas al Ajillo) is a classic Spanish-style tapas dish that is perfect for entertaining or an easy late-night taste sensation. We leave the tails on the shrimp for easing grabbing and a pretty presentation.
- 6 tbsp extra-virgin olive oil
- 1 tsp red pepper flakes ½ tsp for very little heat
- 10 cloves garlic thinly sliced
- 16 extra-large shrimp peeled and deveined
- 2 tsp Kosher salt divided
- ½ tsp black pepper
- ⅔ cup white wine Sauvignon Blanc or Chardonnay
- ¼ cup parsley fresh, chopped
Heat the oil in a large saucepan over medium-high heat. Add the pepper flakes and garlic and stir with a wooden spoon for about 1 minute.
Add the shrimp and sprinkle liberally with salt and a pinch of pepper. Stir and cook until curled, pink, and cooked through, about 2 to 3 minutes.
Use a slotted spoon to remove the shrimp from the pan and transfer it into a bowl or platter. Use the same slotted spoon to remove as much of the lightly fried garlic as you can (it's okay if you don't get every single sliver). Place in a small bowl and set aside.
Still over medium-high heat, add the wine to the pan and cook, stirring occasionally, until reduced by one half, about 4½ minutes. Season with 1 tsp of salt and ½ tsp black pepper. Stir in the parsley and remove from the heat.
Add 3 or 4 shrimps to small appetizer plates and then sprinkle some fried garlic slivers on the shrimp, and then pour a couple of spoonfuls of the sauce over the top. Serve at once.
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
We love to leave the tails on the extra-large (or jumbo) shrimp for easy grabbing and a pretty presentation, but you can certainly remove them if you prefer.
Prep the shrimp, garlic, and parsley up to 12 hours in advance. Measure out the oil, pepper flakes, and wine, for fast and easy preparation of the dish.
This dish is so simple and easy to bring together, we definitely recommend serving right after preparing. Although it's still tasty after being reheated, it's really best served immediately.
Calories: 233kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1177mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 466IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg