This authentic gambas al ajillo (Spanish garlic shrimp) recipe is quick and easy to make in just 10 minute and tastes irresistibly delicious.
- 1 pound peeled and deveined large shrimp (tails on or off)
- fine sea salt and freshly-cracked black pepper
- 1 cup olive oil
- 12 cloves garlic, thinly sliced
- 1 dried red chili pepper (or 1/4 teaspoon crushed red pepper flakes)
- 2 tablespoons dry sherry (or any dry white wine)
- optional: thick lemon wedge and chopped fresh parsley, for serving
- Season the shrimp on both sides with a generous pinch of salt and pepper. (I use about 1 teaspoon salt and about 1/2 teaspoon black pepper.) Set aside.
- Heat oil in a large sauté pan over medium heat until shimmering.
- Add garlic and chili pepper and sauté for 30-60 seconds, or until the garlic starts to turn lightly golden.
- Add in the shrimp and sauté, stirring and flipping occasionally, until the shrimp are pink and just cooked through, about 1-2 minutes. (Try to avoid overcooking the shrimp, since they will continue to sit in the hot oil for awhile longer.)
- Remove pan from the heat. Add in the sherry, a squeeze of lemon juice (if using) and your desired amount of parsley (if using), and toss to combine. Taste and season with extra salt and pepper, if needed.
- Serve immediately with crusty bread, for dipping.