Super Simple Gambas al Ajillo (Garlic Shrimp)
Easy Spanish Garlic Shrimp: Gambas al Ajillo Recipe
Discover how to make Gambas al Ajillo, a classic Spanish dish, incredibly easily at home. Perfect for both kids and adults, this recipe features plump shrimp swimming in fragrant garlic-infused olive oil with a hint of chili. It’s a quick and flavorful meal that’s perfect as an appetizer, light dinner, or even brunch. Don’t discard the leftover flavorful oil – it’s perfect for making Aglio e Olio pasta!
Main Ingredients- Cocktail shrimp or pre-cooked shrimp (fully thawed and patted dry), 1 pack
- Whole garlic cloves, 8-10
- Olive oil, ample amount (enough to generously cover shrimp)
- Minced garlic, 1 Tbsp
- Dried chili peppers or peperoncino, 3 (adjust to your spice preference)
- Baguette slices (for serving)
Seasoning & Extras- Salt, to taste
- Whole black peppercorns or ground pepper, to taste
- Dried parsley, for garnish
- Spaghetti (for using leftover oil)
- Pasta water (for using leftover oil)
- Salt, to taste
- Whole black peppercorns or ground pepper, to taste
- Dried parsley, for garnish
- Spaghetti (for using leftover oil)
- Pasta water (for using leftover oil)
Cooking Instructions
Step 1
Prepare the shrimp, the star of Gambas al Ajillo. If using cocktail or pre-cooked shrimp, ensure they are fully thawed at room temperature or in cool water, then thoroughly pat them dry with paper towels. If using fresh medium shrimp, peel and devein them before proceeding.
Step 2
Thinly slice the whole garlic cloves about 0.5 cm thick. Slicing them a bit thicker helps prevent them from burning too quickly in the oil.
Step 3
Pour a generous amount of olive oil into a deep skillet, a small earthenware pot, or a dedicated Gambas pan. You want enough oil to generously coat the shrimp. Gently heat the oil over medium-low heat.
Step 4
Once the olive oil is warm (but not smoking), add the sliced garlic and the dried chili peppers (or peperoncino). Let them infuse the oil with their flavors over medium-low heat, being careful not to burn the garlic.
Step 5
As the whole garlic begins to release its aroma, stir in the minced garlic and cook for another minute until fragrant.
Step 6
When the garlic starts to turn a light golden brown, add the drained shrimp to the pan. Cook the shrimp for about 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook, as they can become tough.
Step 7
Once the shrimp are cooked, season with salt to your liking. Grind fresh black pepper over the dish or add a pinch of ground pepper. Sprinkle with dried parsley for a touch of color and aroma. Serve immediately with toasted baguette slices, perfect for dipping into the flavorful oil.
Step 8
Don’t discard the delicious garlic-infused olive oil after enjoying the Gambas! Transfer the remaining oil to a wok or another pan. Add more sliced garlic, minced garlic, chili peppers, or shrimp if desired. Gently sauté over medium-low heat until the garlic is fragrant again.
Step 9
When the garlic turns golden brown, add cooked spaghetti and a splash of pasta water. Toss well to coat the pasta with the flavorful oil. Taste and adjust seasoning with salt if needed.
Step 10
Finish with a final grind of black pepper and a sprinkle of parsley. You’ll have a delicious Aglio e Olio pasta, infused with the rich flavors of the Gambas oil! Enjoy this delightful second course.
