Gambas al Ajillo (Garlic Shrimp)
A simple yet flavorful Spanish tapas dish featuring shrimp cooked in garlic-infused olive oil. Suitable for those avoiding peanuts.
Ingredients
- about 450 g Shrimp (peeled and deveined)
- 1/4 cup Olive Oil
- 6 cloves Garlic
- 2 tbsp Dry Sherry (optional)
- 1/4 tsp Red Pepper Flakes
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Fresh Parsley (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1/4 cup of olive oil to the skillet.
- 2Add the 6 cloves of minced garlic and the 1/4 teaspoon of red pepper flakes to the skillet. Cook for 1 to 2 minutes, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic.
- 3Add the about 450 g of shrimp to the skillet in a single layer. Cook for 2 to 3 minutes on the first side, until the shrimp turn pink and opaque. Flip the shrimp and cook for another 2 to 3 minutes on the second side, until they are fully pink and cooked through. The internal temperature should reach 63°C.
- 4If using, pour the 2 tablespoons of dry sherry into the skillet. Let it bubble and simmer for 1 minute, scraping up any bits from the bottom of the pan.
- 5Season the shrimp with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir to combine.
- 6Remove the skillet from the heat. Sprinkle the 2 tablespoons of fresh parsley over the shrimp. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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