Spanish Garlic Shrimp (Gambas al Ajillo)
A quick and flavorful Spanish tapas dish featuring shrimp cooked in garlic-infused olive oil with a hint of chili. Served with crusty bread for dipping.
Ingredients
- about 450 g Shrimp (peeled and deveined)
- 0.5 cup Olive oil
- 6 cloves Garlic
- 0.25 teaspoon Dried red chili flakes
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley
- 4 Lemon wedges
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 30.48 cm skillet over medium heat, which is 175°C. Add the 0.5 cup of olive oil to the skillet.
- 2Add the 6 cloves of garlic, thinly sliced, and the 0.25 teaspoon of dried red chili flakes to the skillet. Cook, stirring constantly, for about 1 minute until the garlic is fragrant and just beginning to turn golden. Do not let the garlic burn.
- 3Add the about 450 g of shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
- 4Sprinkle the 0.5 teaspoon of smoked paprika and the 0.5 teaspoon of salt over the shrimp. Stir to combine.
- 5Remove the skillet from the heat. Stir in the 2 tablespoons of fresh parsley.
- 6Serve the Spanish Garlic Shrimp immediately with the 4 lemon wedges on the side.
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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