This delicious and super simple Spanish garlic shrimp recipe originates from northern Spain where it is known as Gambas al ajillo or Gambas pil pil.
Choose bigger shrimps if you prefer a more meaty version, or the smaller ones if you prefer them crispier and more garlicky.
Spanish garlic shrimp is a good source of lean protein from the shrimp and beneficial omega-3 fatty acids. The olive oil base provides monounsaturated fats which are healthy for the heart.
Ingredients
- 300g peeled shrimp
- 3 cloves garlic
- 1 tsp sweet paprika or chili flakes
- 2dl olive oil (to cover the bottom of the pan + a bit more)
- pinch of salt (have in mind the shrimps are already salty)
Prep
- Slice or mince the garlic and paprika and set aside. Don’t crush the garlic as it will burn easier.
- Warm the olive oil over medium heat, but don’t burn it.
- Add the garlic and paprika to the oil and toss for a few seconds until the garlic gets golden.
- Add the shrimp and and fry on a higher heat for 3-5 minutes.
In Spain, gambas al ajillo are traditionally cooked in a clay dish in mid-deep oil.
