The Best Garlic Shrimp Recipe - Gambas Al Ajillo

SPANISH·NON-VEGSource

Quick and flavorful Spanish tapas classic with succulent shrimp, garlic, butter, lemon, and a hint of chili.

Ingredients

10

Large Black Tiger Shrimp (U15), tails left on

1 lb

Garlic Olive Oil

1 tbsp

Unsalted Butter

2 tbsp

Salt

To taste

to taste

Freshly Ground Black Pepper

To taste

to taste

Garlic, finely chopped

4 cloves

Scotch Bonnet Pepper (or Red Chili Pepper), finely chopped

0.25 piece

Fresh Lemon Juice

2 tbsp

White Vermouth

Optional

2 tbsp

Fresh Parsley, chopped

2 tbsp

Instructions

1Prepare the Shrimp5m

Clean Shrimp

Peel and devein the shrimp, leaving the tails intact.

Dry Shrimp

Pat the shrimp completely dry with a paper towel.

2Cook the Shrimp5m

Heat Pan

In a large skillet or fry pan, heat the garlic olive oil and 1 tablespoon of butter over medium-high heat until the butter is foamy.

Add and Season Shrimp

Add the shrimp to the hot pan and season with salt and pepper to taste.

Sear Shrimp

Cook the shrimp on one side for about 1-2 minutes until they turn pink and opaque.

3Add Flavorings3m

Add Aromatics

Flip the shrimp over and add the finely chopped garlic and Scotch bonnet pepper (or red chili pepper).

Sauté Aromatics

Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Deglaze

Pour in the fresh lemon juice and white vermouth (if using).

4Finish the Sauce2m

Add Butter

Add the remaining 1 tablespoon of butter to the pan, swirling until fully melted and emulsified into the sauce.

Add Parsley

Sprinkle the chopped fresh parsley over the shrimp and sauce, and toss quickly to combine.

5Serve

Plate

Transfer the Gambas Al Ajillo to a serving dish or individual ramekins. Serve immediately.

Optional Accompaniment

Optionally, serve with crostini or crusty bread to soak up the flavorful sauce.