Entrée: 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: 2

Approximate Time

Prep 5 min

Cook 6 min

Total 10 min

Ingredients

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

1 lb (450 g) white shrimp, peeled and deveined
6–8 cloves garlic, thinly sliced
1 / 3 cup (80 ml) extra-virgin olive oil
1 small dried red chili or 1 / 2 tsp (2.5 ml) red pepper flakes
2 tbsp (30 ml) chopped parsley
Juice of 1 / 2 lemon
Salt to taste
Crusty bread or steamed rice, for serving

Show original ingredient measurements

1 lb / 450 g white shrimp, peeled and deveined
6–8 cloves garlic, thinly sliced
1 / 3 cup (80 ml) extra-virgin olive oil
1 small dried red chili or 1 / 2 tsp red pepper flakes
2 tbsp (30 ml) chopped parsley
Juice of 1 / 2 lemon
Salt to taste
Crusty bread or steamed rice, for serving

Instructions

1. Heat olive oil in a wide skillet over medium heat until warm but not smoking.
2. Add sliced garlic and chili; cook gently until garlic softens and becomes fragrant, about 1–2 minutes, taking care not to brown.
3. Increase heat to medium-high and add shrimp in a single layer; cook 1–2 minutes per side until pink and just cooked.
4. Remove from heat, squeeze lemon over shrimp, stir in parsley and season with salt.
5. Serve immediately with crusty bread or over rice to make a complete entree.