Spanish Garlic Shrimp (Gambas al Ajillo)
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  • 4 cloves garlic
  • 11 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
  • 1 kosher salt to taste
  • 11 teaspoon hot smoked paprika (optional)
  • 11/4 cup extra-virgin olive oil
  • 12 tablespoons dry sherry
  • 11 tablespoon chopped Italian flat-leaf parsley
  • 1 ✕ —Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat. Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.



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