Authentic Spanish Gambas al Ajillo
Make Restaurant-Quality Gambas al Ajillo at Home! (Easy & Impressive Special Dish)
This Gambas al Ajillo looks impressive, tastes delicious, and makes for a perfect appetizer or accompaniment to drinks! Here’s a straightforward recipe with the key points summarized. Enjoy the rich flavor of garlic, plump shrimp, and aromatic olive oil!
Main Ingredients- 18 medium-sized shrimp
- 5-6 cloves garlic
- 100-120ml extra virgin olive oil
- 2 pinches of salt
- A pinch of black pepper
Aromatic Enhancements- A few dried chili peppers (peperoncino)
- 1/4 lemon (or lemon juice)
- Dried parsley flakes
- Paprika powder
- A few dried chili peppers (peperoncino)
- 1/4 lemon (or lemon juice)
- Dried parsley flakes
- Paprika powder
Cooking Instructions
Step 1
Since the ingredients will be placed directly into hot oil, it’s crucial to remove as much moisture from the shrimp as possible. Use paper towels to thoroughly pat the shrimp dry. I’ve prepared about 18 medium-sized frozen shrimp.
Step 2
I highly recommend seasoning the shrimp beforehand for enhanced flavor. Using fine-grained salt, sprinkle it thinly and evenly over all the shrimp, then gently toss them to help the salt adhere. I also add pepper at this stage.
Step 3
To ensure the garlic flavor infuses well into the olive oil, slice the garlic as thinly as you can manage. Slicing is recommended over mincing, as minced garlic can burn more easily if the heat isn’t controlled perfectly.
Step 4
Break the dried chili peppers (peperoncino) into two or three pieces with your hands. You can also crush them slightly to leave larger flakes, as I have done, to control the level of heat.
Step 5
While not strictly essential, if you have a lemon or lemon juice, I strongly suggest adding it at least once. The subtle lemon aroma will elevate the dish, creating a much more refined and pleasant flavor profile.
Step 6
Pour in a generous amount of olive oil, about 100-120ml, into your cooking vessel. Then, begin cooking over very low heat, gently and slowly. Avoid starting with high heat.
Step 7
Maintain low heat and stir the garlic and chili peppers occasionally to prevent burning, while allowing the oil to gently infuse with their aromas. Keep a close watch on them.
Step 8
Once the aroma of garlic is prominent and the garlic pieces start to turn a delicious golden brown, add the pre-seasoned shrimp. (Crucially, ensure the shrimp are as dry as possible, and the oil must NOT be too hot! Adding water-laden shrimp to rapidly boiling oil can create a dangerous splash situation akin to a small explosion. Always use low heat!)
Step 9
Shrimp cook very quickly, so stir them well immediately after adding to ensure even cooking. As the shrimp turn pink, add a little more black pepper. After a short while, the oil will emulsify slightly with the moisture released from the shrimp, becoming a bit thicker. At this point, carefully scoop out a little oil, let it cool slightly, and taste it to check the seasoning. Adjust with salt if needed.
Step 10
This is the finishing step. Drizzle the lemon juice (or add thin lemon slices) evenly over the dish. The refreshing lemon notes will beautifully harmonize with the rich flavors of olive oil and garlic, making the dish incredibly sophisticated. Smoked paprika powder is optional but adds lovely color and flavor. Finally, sprinkle with dried parsley flakes for a perfect finish!
