Recipe Background
Gambas al Ajillo is a classic Spanish dish of garlic shrimp... and wow! This dish packs a flavor punch like you wouldn't believe! The shrimp are perfectly pan-fried in garlic oil, so each bite is juicy, savory, sweet, and fragrant! Elevated with bright sherry, sunny lemon, and verdant parsley, Gambas al Ajillo brings a flavor that's simple to make but deeply and incredibly satisfying!
Gambas al Ajillo is a classic Spanish dish of garlic shrimp... and wow! This dish packs a flavor punch like you wouldn't believe! The shrimp are perfectly pan-fried in garlic oil, so each bite is juicy, savory, sweet, and fragrant! Elevated with bright sherry, sunny lemon, and verdant parsley, Gambas al Ajillo brings a flavor that's simple to make but deeply and incredibly satisfying!
Ingredients
- 1 1/2 pounds large shrimp peeled and deveined
- kosher salt to taste
- 1 cup extra-virgin olive oil
- 1/4 cup garlic thinly sliced
- 1 teaspoon red chili flakes
- 2 tablespoons dry sherry or dry white wine
- 1/2 cup flat leaf parsley chopped
- 1 teaspoon lemon zest
Directions
- Using paper towels, pat the shrimp dry.
- Season the shrimp with the salt.
- In a skillet over medium-low heat, add the olive oil.
- Add the garlic to the hot oil and cook, while stirring occasionally, until it starts to caramelize at the edges, about 5-7 minutes.
- Increase the heat to medium.
- Add the shrimp to the garlic oil and cook, flipping once, until the shrimp are pink and they reach an internal temperature of 145 degrees F, about 3-4 minutes.
- Season the shrimp mixture with the red chili flakes and the salt and toss to coat.
- Add the sherry, the parsley, and the lemon zest to the shrimp mixture and stir to combine.
- Cook the shrimp mixture until the parsley and the lemon zest are fragrant, about 1-2 minutes.
- Serve.
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