Gambas al Ajillo (Spanish Garlic Shrimp)

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Scallops are leaner, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Defrost shrimp in cold water for 30 minutes, changing the water halfway through.

Peel the garlic cloves, trim the root end, and prepare them three ways: crush one clove, grate another, and slice the last one into thin slivers.

Place shrimp on a double layer of paper towel to dry them off.

Remove tails from shrimp if desired; otherwise, leave them on.

In a bowl, combine shrimp with garlic paste from the microplane, 3/4 teaspoon kosher salt, and 1/4 teaspoon sugar. Mix well and let sit for 15 to 20 minutes.

In a 10-inch skillet, add shrimp shells and crushed garlic to 1/2 cup olive oil. Cook over medium-low heat until shells are red and garlic is golden, about 5-7 minutes.

Add a pinch of red chili flakes to the oil and stir occasionally to ensure even cooking.

Strain the shells and garlic from the oil into a bowl, discarding the solids. Wipe the skillet clean and return the oil to the skillet.

Set the skillet over medium heat and add the sliced garlic. Cook until just starting to color, then lower the heat to medium-low and add the shrimp in a single layer.

Cook shrimp for 1 minute without moving, then flip and cook for another minute until pink and opaque. Remove shrimp immediately to stop cooking.

Squeeze fresh lemon juice over the shrimp, pour the garlicky oil over top, and sprinkle with parsley and a pinch of kosher salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens