Appetizer: Spain – Gambas al Ajillo (Garlic Shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) large shrimp, peeled and deveined, tails left on (about 20–24 shrimp)
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 large cloves garlic (about 0.5 oz (14 g)), thinly sliced
- 1/4 tsp (0.5 g) red pepper flakes (adjust to taste)
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (14 g) unsalted butter
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 small baguette, about 8 oz (225 g), sliced for serving

Show original ingredient measurements

- 1 lb (454 g) large shrimp, peeled and deveined, tails left on (about 20–24 shrimp)
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 large cloves garlic (about 0.5 oz / 14 g), thinly sliced
- 1/4 tsp (0.5 g) red pepper flakes (adjust to taste)
- 1/4 cup (60 ml) dry white wine
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (14 g) unsalted butter
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1 small baguette, about 8 oz (225 g), sliced for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the shrimp dry with paper towels and season lightly with about 1/2 tsp (2.5 ml) of the coarse salt and the black pepper; set aside.
2. In a wide skillet over medium heat, warm the olive oil until shimmering but not smoking.
3. Add the sliced garlic and red pepper flakes to the oil. Sauté, stirring frequently, until the garlic is fragrant and just turning golden, about 30–60 seconds—avoid browning the garlic too dark or it will become bitter.
4. Increase heat to medium-high, add the seasoned shrimp in a single layer, and cook undisturbed for about 1 minute to develop color. Flip the shrimp and cook another 1 minute.
5. Pour in the white wine and lemon juice, scraping any browned bits from the pan; simmer for 1–2 minutes until the shrimp are opaque and the sauce reduces slightly.
6. Stir in the butter and remaining 1/2 tsp (2.5 ml) salt to finish the sauce, then remove the pan from the heat and sprinkle with the chopped parsley.
7. Transfer to a warm serving dish or individual small skillets and serve immediately with sliced baguette for dipping into the garlicky oil.

1. Pat the shrimp dry with paper towels and season lightly with about 1/2 tsp of the coarse salt and the black pepper; set aside.
2. In a wide skillet over medium heat, warm the olive oil until shimmering but not smoking.
3. Add the sliced garlic and red pepper flakes to the oil. Sauté, stirring frequently, until the garlic is fragrant and just turning golden, about 30–60 seconds—avoid browning the garlic too dark or it will become bitter.
4. Increase heat to medium-high, add the seasoned shrimp in a single layer, and cook undisturbed for about 1 minute to develop color. Flip the shrimp and cook another 1 minute.
5. Pour in the white wine and lemon juice, scraping any browned bits from the pan; simmer for 1–2 minutes until the shrimp are opaque and the sauce reduces slightly.
6. Stir in the butter and remaining 1/2 tsp salt to finish the sauce, then remove the pan from the heat and sprinkle with the chopped parsley.
7. Transfer to a warm serving dish or individual small skillets and serve immediately with sliced baguette for dipping into the garlicky oil.