Cooking Lucid
Gambas al Ajillo
Sizzling garlic shrimp in olive oil with chili and parsley. Ready in minutes and one of Spain's most beloved tapas.
Prep 10 min
Cook 8 min
Total 18 min
Serves 4
Appetizer·Spanish·Easy
Ingredients
Step 1 — Cook shrimp
- ¼ cup olive oil
- 6 garlic cloves (thinly sliced)
- 1–2 dried guindilla chilies
- 1 lb large shrimp (peeled, deveined)
- 2 tbsp dry sherry
- ¼ cup parsley (chopped)
- Flaky salt
Instructions
- 1
Infuse oil
Heat olive oil with garlic and chilies over medium until garlic is golden but not brown.
- 2
Cook shrimp
Add shrimp in a single layer. Cook 1–2 minutes per side until pink. Add sherry and parsley.
- 3
Serve sizzling
Serve immediately in the hot oil with crusty bread for dipping.
Nutrition per serving: 280 cal · 28g protein · 2g carbs · 18g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
