Spanish Prawns with Garlic (Gambas al Ajillo)

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5 from 1 vote

Spanish Prawns with Garlic (Gambas al Ajillo)

One of the most popular Spanish tapas for good reason. It's simple and so delicious!

Course 15-Minute meal, Appetizer, Side Dish

Cuisine spanish

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 238kcal

Author Marlynn Schotland

Equipment

1 Large Skillet

Ingredients

1 pound large shrimp, peeled and deveined
½ teaspoon kosher salt
10 garlic cloves, thinly sliced
½ cup olive oil
1 teaspoon red pepper flakes
1 teaspoon ground paprika
2 tablespoons sherry wine
2 teaspoons fresh lemon juice
¼ cup finely chopped parsley

Instructions

Pat the shrimp dry with a paper towel. Season with salt and toss to combine. Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the garlic, red pepper flakes and stir, cooking for about 1 minute.
Add the shrimp and paprika. Cook for about 1 minute on each side.
Pour in the sherry wine, lemon juice, and sprinkle in the chopped parsley. Turn off the heat and stir to combine.

Notes

Makes approximately 6 appetizer servings.

Storage: This dish is best enjoyed soon after it is cooked. However, you can allow to cool, then store in an airtight container in the refrigerator for 1 or 2 days.

Reheat: Reheat in a skillet over low-medium heat just until the shrimp are heated through, about 1-2 minutes. You can also microwave for 30 seconds. Take care not to overcook the shrimp during reheating.

I do not recommend freezing this dish.

Nutrition