Gambas Al Ajillo

This popular Spanish tapas dish is a very tasty garlicky dish. Make this for your guests or date night appetizer and the epic reviews will keep flowing your way.

5 from 1 vote

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Course: Al La Carte, Appetizer

Cuisine: American, Easy, Gluten free Cuisine, Mediterranean, Spanish

Keyword: 15 minute cooking, Best appetizers recipes, Easy shrimps recipes, Gambas Al Ajillo, how to cook shrimps, Spanish Tapas, Tapas

Prep Time: 3

Cook Time: 10

MARINADE TIME: 30

Total Time: 45

Servings: People

Calories: 283kcal

Author: Julietkitchen By Chef Yasmin

Ingredients

FOR THE MARINADE AND SAUCE

1 -2 teaspoons fresh thyme leaves
1 -2 teaspoons fresh rosemary chopped
4 -6 large cloves garlic peeled and chopped (about 2 - 3 tablespoons)
1 teaspoon red pepper flakes (adjust for your heat tolerance)
1/2 cup extra virgin olive oil

FOR THE SHRIMPS

15 - 20 jumbo shrimps peeled, deveined, washed and dried thoroughly
1 teaspoon kosher salt (adjust for your diet)
1 -2 tablespoons butter Optional
2 lemons juice one lemon and use the other for garnish
freshly chopped parsley for garnish

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Instructions

MARINADE THE SHRIMPS

Add the shrimps to a mixing bowl. Add in all the marinade ingredients. Mix to coat. Let it rest for 30 minutes.

LET'S COOK THE SHRIMPS - 30 MINUTES LATER

Heat a large cast iron skillet over high heat. Add 1 tablespoon extra virgin olive oil.
Remove the shrimps from the marinade and reserve the marinade for the sauce.
Add the shrimps in a single layer in the pan.Cook 2 minutes per side. Remove to a bowl or plate.
In the same pan, add the reserved marinade. Turn the heat to medium
Add the marinade ingredients into the pan. Reduce heat to medium low. Stir and cook 2 to 3 minutes. Be careful not to brown the garlic.
Add back the shrimps to the pan. Season with the salt. Mix. Add in butter and stir to melt. Turn up the heat to medium high and continue cooking for up to 1 minute.
Turn off the stove. Pour in the lemon juice. Mix to coat the shrimps.
Transfer to a platter. Garnish with lemon slices and parsley. Serve and enjoy.

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