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Spanish Gambas al Ajillo (Sizzling Garlic and Chili Olive Oil Shrimp)
The beloved Spanish tapas bar classic: tender plump shrimp sizzled in smoking-hot extra virgin olive oil infused with slivers of sweet garlic, dry sherry or white wine, and spicy red chili.
Prep
10 min
Cook
5 min
Total
15 min
Ingredients
4servings
- Raw shrimp, peeled, deveined, and patted completely dry500 g
- Garlic cloves, thinly sliced8 clove
- Extra virgin olive oil100 ml
- Dried red chili pepper or flakes1 tsp
- Fresh flat-leaf parsley, finely chopped1 piece
- Fresh lemon juice1 tbsp
- Flaky sea salt1 tsp
Preparation Steps
1
Ensure shrimp are thoroughly patted dry with paper towels and season with salt.
2 min timer
2
Heat olive oil in a skillet over medium-high heat. Add sliced garlic and chili flakes.
1 min timer
3
As soon as garlic sizzles and turns pale golden (about 1 minute), add shrimp in a single layer.
1 min timer
4
Cook shrimp for 90 seconds, flip and cook 1 more minute until pink, plump, and just opaque.
3 min timer
5
Remove from heat, stir in lemon juice and parsley, and serve immediately sizzling with crusty bread for dipping.
1 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
