Spanish Garlic Shrimp Gambas al Ajillo Recipe

Spanish garlic shrimp, known as gambas al ajillo, is one of Spain's most beloved tapas that transitions effortlessly into a satisfying low-carb dinner. Large shrimp are sizzled in extra virgin olive oil with sliced garlic, dried chiles, and a splash of dry sherry until the oil turns fragrant and the shrimp are perfectly tender. With 38g of protein per serving and virtually zero carbs, gambas al ajillo is a natural fit for keto and high-protein eating.

Ingredients

• 700g large raw shrimp, peeled and deveined (tails on)
• 80ml extra virgin olive oil
• 8 garlic cloves, thinly sliced
• 2 dried guindilla or arbol chiles, left whole
• 60ml dry sherry (fino or manzanilla) or dry white wine
• 1 tsp sweet smoked paprika
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 lemon, cut into wedges
• Crusty bread for serving (optional)

Instructions

1. Pat shrimp completely dry with paper towels. Season lightly with salt and pepper.
2. Pour olive oil into a wide, heavy skillet or cazuela (clay pot) and set over medium-low heat.
3. Add sliced garlic and dried chiles to the cold oil. Slowly bring the oil to a gentle sizzle over 3-4 minutes, stirring occasionally, until garlic turns pale gold and fragrant. Do not rush this step.
4. Increase heat to medium-high. Add shrimp to the pan in a single layer.
5. Cook for 90 seconds without moving, until the shrimp begin to curl and turn pink on the bottom.
6. Flip each shrimp and cook for 60 more seconds on the second side.
7. Pour in the dry sherry. It will sizzle vigorously. Stir gently and cook for 30 seconds more until the alcohol evaporates.
8. Sprinkle smoked paprika over the shrimp and toss to coat.
9. Remove from heat immediately. The shrimp should be just cooked through and the oil bright orange and fragrant.
10. Scatter parsley over the top. Serve immediately in the pan with lemon wedges and crusty bread to soak up the garlic oil.

Tips & Variations

• Do not overcook the shrimp. They finish cooking in the residual heat. Pull them from heat when they are just barely opaque.
• The quality of olive oil matters enormously here. Use the best extra virgin olive oil you can find.
• For a richer sauce, add 1 tbsp of butter at the end off heat.
• Swap shrimp for scallops or squid rings using the same technique.
• Leftovers reheat beautifully in a pan over medium heat for 2 minutes. The oil retains all its flavor.

Nutrition Breakdown

Calories: 355 kcal

Protein: 36.3g

Fat: 19.1g

Carbs: 7.1g

Fiber: 1.3g

Track It with Nutrify

Tracking Spanish garlic shrimp gambas al ajillo is easy with Nutrify's AI-powered food scanner. Just snap a photo of your plate and get instant calorie and macro data. Download Nutrify to start tracking smarter.