Description
Succulent shrimp simmered in olive oil infused with garlic and chili flakes, finished with fresh lemon juice and parsley. This classic Spanish tapas dish, known as Gambas al Ajillo, is quick to prepare and perfect for serving as a flavorful appetizer or light seafood dish.
Ingredients
Shrimp and Marinade
- 1 lb shrimp, peeled and deveined
- ¼ cup olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 tbsp lemon juice
- Salt to taste
- Fresh parsley for garnish
Instructions
- Heat Olive Oil: In a skillet over medium heat, warm the olive oil until it is shimmering but not smoking, preparing it for flavor infusion.
- Sauté Garlic and Chili: Add the thinly sliced garlic and red pepper flakes to the hot oil. Cook for about 30 seconds until the garlic is fragrant but not browned, infusing the oil with rich flavor.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Sauté the shrimp for 2 to 3 minutes on one side until they start to turn pink, then flip and cook until fully opaque and pink throughout.
- Add Lemon Juice and Season: Remove the skillet from heat and stir in the lemon juice. Season with salt to taste, balancing the flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley over the shrimp for a fresh, vibrant finish. Serve immediately, ideally with crusty bread to soak up the flavorful garlic oil.
Notes
- Serve with crusty bread to enjoy the delicious garlic-infused oil.
- Adjust the spiciness by reducing or omitting the red pepper flakes according to your heat preference.
- Use fresh parsley for best flavor and color.
- Ensure shrimp are cooked just until pink to avoid toughness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Seafood
- Method: Stovetop
- Cuisine: Spanish
