Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp cooked in olive oil, garlic and smoked paprika, finished with a splash of sherry – quick, aromatic and perfect for a weeknight Spanish dinner.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the olive oil in a wide skillet over medium heat until it shimmers.
-
Step 2 of 5
Add the sliced garlic and sauté for 30 seconds, watching for a light golden colour but not brown.
-
Step 3 of 5
Stir in the smoked paprika, then tumble in the shrimp, seasoning with salt and pepper; cook 2‑3 minutes per side until pink and just firm.
-
Step 4 of 5
Pour in the sherry and lemon juice, let it bubble for a minute to reduce slightly, then remove from heat and sprinkle with parsley.
-
Step 5 of 5
Transfer the shrimp and pan juices to a shallow serving bowl and serve immediately with crusty bread for soaking up the sauce.
Notes from the kitchen
If sherry is unavailable, dry white wine works as a substitute; add a pinch of cayenne for extra heat.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
