Keto Spanish Shrimp with Garlic (Gambas al Ajillo)

Ingredients

• about 450 g Shrimp (Large, peeled and deveined)
• 0.5 cup Olive Oil
• 6 cloves Garlic
• 0.5 tsp Red Pepper Flakes
• 2 tbsp Dry Sherry (optional)
• 1 tbsp Lemon Juice
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 25.4 cm skillet over medium heat, which is 175°C. Add the 0.5 cup of olive oil to the skillet. Once the oil is shimmering, add the 6 cloves of minced garlic and the 0.5 tsp of red pepper flakes. Cook, stirring constantly, until the garlic is fragrant and just beginning to turn golden, about 1 minute. Do not let the garlic burn.
2. 2Add the about 450 g of large shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, until the shrimp turn pink and opaque. Flip the shrimp and cook for another 2-3 minutes on the other side, until they are cooked through. The internal temperature should reach 63°C.
3. 3If you are using the 2 tbsp of dry sherry, pour it into the skillet now. Let it bubble and reduce slightly for about 30 seconds, scraping up any bits from the bottom of the pan.
4. 4Remove the skillet from the heat. Stir in the 1 tbsp of lemon juice, the 0.5 tsp of salt, and the 0.25 tsp of black pepper.
5. 5Garnish the shrimp with the 2 tbsp of fresh parsley. Serve immediately.

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