Spanish Garlic Shrimp is a recipe I make a few times a month for my family. The first time I tasted this dish was when I was in Spain at a tapas restaurant. It was extremely crowded but despite the hustle and bustle, I was thoroughly engrossed in the amazing dishes that were coming out of the kitchen, particularly this Spanish Garlic Shrimp. The dish was so good that after all of these years I have not forgotten the taste! One of the most popular tapas, or small plates, in all of Spain, is gambas al ajillo, camarones al ajillo or Spanish Garlic Shrimp as I call it. It is truly a classic Spanish tapa, enjoyed in tapas bars all over Spain, with slight variations found throughout the country, reflecting the culinary identity of each region. The dish I had in Spain was made with Brandy but I chose to omit that and use dry white wine instead(it worked perfectly). You can even serve this over pasta if you prefer and make it a meal! I’ve done it a few times and it works quite well! Please use a good quality EVOO and wine/sherry. It makes a huge difference. Also, you can see that I use a LOT of garlic in my dish – we love garlic in my household but you can decrease or increase the amount to your taste. If you enjoyed this recipe, please take a moment to tag @themommyspice on Instagram. I love seeing your creations!
The finished dish!
Spanish Garlic Shrimp(Gambas Al Ajilo)
Ingredients
INGREDIENTS NEEDED
- 1 lb extra large/jumbo shrimp peeled and deveined I used extra large tail on Shrimp
- Salt As per your taste
- 2 tablespoons dry sherry or dry white wine
- ½ cup extra virgin olive oil Use a good quality EVOO- it makes a HUGE difference.
- ½ cup chopped fresh parsley
- 1-2 teaspoon red pepper flakes The more you use, the spicier the dish will be!
- 10-15 garlic cloves Chopped fine - decrease or increase the amount of garlic to your taste.
- 1 teaspoon Sweet Spanish Paprika Optional but it lends a beautiful flavor to the dish!
- Juice of ½ lemon
- 1/2 tsp Tajin Optional
Instructions
DIRECTIONS
- Pat the shrimp dry and season with salt and tajin. Set aside for now.
- Heat the extra virgin olive oil over medium-low heat until shimmering be careful not to overheat as the garlic will burn! Add the garlic and red pepper flakes. Cook over medium-low heat up to 60 seconds or until the garlic gains some color (light brown).
- Add the shrimp and paprika. Cook briefly, tossing regularly, you know your shrimp are done when they turn opaque with a pinkish color on the outside. You want your shrimp slightly undercooked This usually takes about 1.5 minutes.
- Stir in sherry or wine, lemon juice and parsley. Cook for an additional 2-3 minutes. Check for salt and adjust to your taste.
- Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.
Notes
This recipe will serve 4 to 6 people as a tapas or appetizer with a side of crusty bread to sop up that amazing sauce! Even the largest of shrimp will cook fast, so watch the shrimp carefully. The flesh should turn opaque and pearly pink in color.
I am lucky to have connected with some amazing friends in the blogging world who have also shared some delicious recipes today! Do check them out!
Kayla Instagram // Blog
Allison Instagram // Blog
Jessica Instagram // Blog
Kimmy Instagram // Blog
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