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 5 min

Cook 5 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) tiger prawns, peeled and deveined
1 / 4 cup (60 ml) olive oil
4 cloves garlic, thinly sliced
1 tsp (5 ml) dried chili flakes (or red pepper flakes)
1 / 4 cup (60 ml) dry sherry (fino or manzanilla)
2 tbsp (8 g) fresh parsley, chopped
Salt to taste
Lemon wedges for serving
Crusty bread for serving

Show original ingredient measurements

1 lb (450 g) tiger prawns, peeled and deveined
1 / 4 cup (60 ml) olive oil
4 cloves garlic, thinly sliced
1 tsp dried chili flakes (or red pepper flakes)
1 / 4 cup (60 ml) dry sherry (fino or manzanilla)
2 tbsp (8 g) fresh parsley, chopped
Salt to taste
Lemon wedges for serving
Crusty bread for serving

Instructions

1. Warm a generous layer of olive oil in a wide skillet over medium heat.
2. Add sliced garlic and chili; cook until fragrant but not browned.
3. Add prawns, season with salt, and cook 1–2 minutes per side until just opaque.
4. Splash in sherry; simmer 30 seconds to reduce.
5. Remove from heat, scatter parsley, and squeeze lemon over.
6. Serve immediately in the hot oil with crusty bread.