Gambas al Ajillo (Garlic Shrimp)
A classic Spanish tapa featuring shrimp sautéed in garlic-infused olive oil, seasoned with chili flakes and parsley. Served hot with crusty bread for dipping.
Ingredients
- about 450 g Shrimp
- 0.5 cup Olive Oil
- 6 cloves Garlic
- 0.5 tsp Dry Red Chili Flakes
- 2 tbsp Fresh Parsley
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the about 450 g Shrimp by peeling and deveining them. Mince the 6 cloves Garlic. Finely chop the 2 tbsp Fresh Parsley.
- 2Place a 25.4 cm skillet over medium heat. Add the 0.5 cup Olive Oil and heat until it shimmers, about 1 minute. This is approximately 163°C.
- 3Add the minced 6 cloves Garlic and the 0.5 tsp Dry Red Chili Flakes to the shimmering olive oil. Sauté, stirring constantly, until the garlic is fragrant and just beginning to turn golden, about 1 minute. Be careful not to burn the garlic.
- 4Add the prepared about 450 g Shrimp to the skillet in a single layer. Cook for 3-5 minutes, turning the shrimp halfway through, until they are pink and opaque and reach an internal temperature of 63°C.
- 5Remove the skillet from the heat. Stir in the chopped 2 tbsp Fresh Parsley, the 0.5 tsp Salt, and the 0.25 tsp Black Pepper.
- 6Serve the Gambas al Ajillo immediately while hot.
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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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