Description
Garlic Shrimp in Spanish Style, also known as Gambas al Ajillo, is a classic Spanish tapas dish featuring succulent prawns cooked in fragrant olive oil infused with garlic, dried chilies, and smoked paprika. This quick and flavorful recipe combines the zest of lemon and fresh parsley for a vibrant and satisfying appetizer perfect for sharing.
Ingredients
Scale
Seafood
- 1 pound raw spot prawns (with heads and shells on)
Oil and Seasonings
- 4 tablespoons olive oil
- 6-8 garlic cloves, lightly crushed with the back of your knife, then thinly sliced
- 2 dried Cayenne chillies (or other dried chillies) (optional if you don’t like spicy)
- 1/2 teaspoon smoked paprika
- A pinch of sea salt
Other Ingredients
- 2 tablespoons white wine (or sherry)
- 2 tablespoons small handful of fresh parsley, chopped, for serving
- Lemon wedges for serving
- Crusty bread for serving
Instructions
- Prepare garlic and chilies: In a wide frying pan over medium heat, add the garlic slices and dried chillies. Gently fry for 1 minute until the garlic is softened but not browned, to infuse the olive oil with their flavors.
- Cook prawns: Turn up the heat to high, add the prawns in a single layer to the pan along with the smoked paprika and a pinch of sea salt. Fry for 1 minute to begin cooking the prawns and developing flavor.
- Add wine and finish cooking: Pour in the white wine or sherry, flip the prawns over, and cook for another 2 minutes until the prawns turn pink and are cooked through.
- Serve: Immediately plate the prawns with chopped fresh parsley sprinkled on top, extra salt if desired, and lemon wedges. Serve with crusty bread for dipping. Take care when serving as the oil and pan will remain hot for several minutes.
Notes
- Gambas al ajillo is a delicious Spanish classic tapas that can be made in minutes with a handful of ingredients.
- Use crusty bread to soak up the flavorful garlic and chili-infused olive oil.
- Adjust the amount of dried chilies according to your spice preference or omit entirely for a milder dish.
- Fresh parsley adds brightness and a fresh finish to the dish.
- Be careful handling the hot olive oil as it can cause burns.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 220 mg
