Gambas al ajillo - Spanish garlic shrimp

Ingredients

• 60 mlextra-virgin olive oil
• 2garlic cloves
• 1/2chilli, fresh or dried
• 227 gshrimp
• 1/2 tbsp (7.5 ml)chopped parsley

Instructions

1. 1

   Prepare the aromatics

   Slice the garlic. If using fresh chilli, dice it; if using dried, break it into pieces.

2. 2

   Warm the oil

   Heat the oil in a small frying pan over a medium-low heat with the garlic and chilli until the garlic begins to sizzle. Keep it from browning or burning.

3. 3

   Cook the shrimp

   Add the shrimp, raise the heat to medium-high and cook until cooked through, turning them as needed.

4. 4

   Finish and serve

   Take the pan off the heat, scatter over the parsley and serve.

What are gambas al ajillo?

Gambas al ajillo means prawns with garlic, a familiar Spanish tapa often served sizzling in olive oil. This version keeps the ingredient list short and lets the garlic-infused oil, chilli and shrimp do the work.

Serve it straight from the pan while the shrimp are hot, with bread to mop up the aromatic oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 361 calories, 23g protein, 2g carbs, 28g fat.

Most of the carbohydrates come from the shrimp, while the olive oil supplies most of the fat; the shrimp provide the protein. Add vegetables or salad alongside, and include bread or potatoes if you want a more filling plate.

The garlic and chilli

Garlic: Slice it evenly so the pieces warm at a similar rate. Gentle heat helps flavour the oil without turning the garlic bitter.

Chilli: Fresh chilli brings a brighter, sharper heat, while dried chilli is convenient and easy to keep on hand. Break dried chilli into pieces to release its flavour into the oil.

Choose the shrimp

Size: Shrimp of a similar size are easier to cook evenly. If using frozen shrimp, thaw them and pat them dry before cooking.

Preparation: Use peeled, deveined shrimp for a quick meal, or leave the tails on if you prefer a more hands-on tapa.

Keep the oil gentle

Start on medium-low heat and watch for the first sizzle from the garlic. If it starts to colour before the shrimp go in, lift the pan from the heat briefly to slow things down.

Once the shrimp are added, the heat rises to medium-high as directed. Turn them as needed so they cook on both sides.

Look for doneness

Shrimp: They are ready when opaque throughout and firm, with a curled shape. Take care not to keep cooking them after they are done, as they can become tough.

Timing: The method gives no fixed cooking time, so use the shrimp’s appearance and doneness rather than the clock.

How to serve it

Bread: Warm crusty bread is a useful accompaniment for soaking up the garlic and chilli oil.

A fuller plate: Serve the shrimp with a green salad or cooked vegetables. Add rice or potatoes if you want a more substantial meal.

Recipe notes & tips

• Slice the garlic to a similar thickness so it heats evenly.
• Keep the pan at medium-low while the garlic infuses the oil.
• Have the shrimp ready before warming the oil so the garlic does not sit in the pan for too long.
• Turn the shrimp as needed to cook them evenly.
• Serve as soon as the parsley is added, while the shrimp and oil are hot.

Variations

• Adjust the heat: Use less chilli for a gentler flavour or more for extra warmth.
• Use fresh chilli: Dice it finely for an even distribution of heat.
• Add lemon: Squeeze a little over the shrimp just before serving for a bright finish.
• Choose prawns: Use prawns in place of shrimp, adjusting the cooking as needed for their size.
• Add a garnish: Scatter over extra chopped parsley at the table.

Common mistakes to avoid

• Burning the garlic: Keep the initial heat medium-low and remove the pan from the heat if the garlic colours too quickly.
• Crowding the pan: Use a pan that lets the shrimp sit in a single layer so they cook evenly.
• Overcooking the shrimp: Take them off the heat when opaque throughout and firm.
• Adding wet shrimp: Pat thawed shrimp dry first to help them cook in the oil rather than release excess water.
• Waiting to serve: Bring the pan to the table promptly so the shrimp stay hot.

How to store

Refrigerate leftovers in a covered container as soon as they have cooled, and eat within 2 days. Reheat gently in a frying pan until hot; avoid prolonged heating, which can toughen the shrimp.

Frequently asked questions