About
Gambas al Ajillo is a classic Spanish dish of garlic shrimp... and wow! This dish packs a flavor punch like you wouldn't believe! The shrimp are perfectly pan-fried in garlic oil, so each bite is juicy, savory, sweet, and fragrant! Elevated with bright sherry, sunny lemon, and verdant parsley, Gambas al Ajillo brings a flavor that's simple to make but deeply and incredibly satisfying!
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- kosher salt, to taste
- 1 cup extra-virgin olive oil
- 1/4 cup garlic, thinly sliced
- 1 teaspoon red chili flakes
- 2 tablespoons dry sherry or dry white wine
- 1/2 cup flat leaf parsley, chopped
- 1 teaspoon lemon zest
Directions
Step 1 -Using paper towels, pat the shrimp dry.
Step 2 -Season the shrimp with the salt.
Step 3 -In a skillet over medium-low heat, add the olive oil.
Step 4 -Add the garlic to the hot oil and cook, while stirring occasionally, until it starts to caramelize at the edges, about 5-7 minutes.
Step 5 -Increase the heat to medium.
Step 6 -Add the shrimp to the garlic oil and cook, flipping once, until the shrimp are pink and they reach an internal temperature of 145 degrees F, about 3-4 minutes.
Step 7 -Season the shrimp mixture with the red chili flakes and the salt and toss to coat.
Step 8 -Add the sherry, the parsley, and the lemon zest to the shrimp mixture and stir to combine.
Step 9 -Cook the shrimp mixture until the parsley and the lemon zest are fragrant, about 1-2 minutes.
Step 10 -Serve.
