Cook Perfect Shrimp Tapas-Style with this Recipe for Gambas al Ajillo | America's Test Kitchen

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.

Peel and devein the shrimp, removing the tails and the long tract along the back.

Salt the shrimp with 1.5 teaspoons of kosher salt and let them sit covered in the fridge for 15 minutes.

Mince 6 cloves of garlic using a bench scraper.

In a 12-inch cast iron skillet, combine 3/4 cup of extra virgin olive oil and the minced garlic, and turn the heat to medium-low.

Cook the garlic in the oil for 8 to 10 minutes until it reaches a light golden brown color, stirring occasionally.

Add 1 teaspoon of red pepper flakes to the garlic oil.

Spread the salted shrimp in a single layer in the skillet with the garlic and oil.

Cook the shrimp for about 2 minutes on each side until they are pink and opaque, about 4 minutes total.

Remove the skillet from heat and sprinkle with 1/2 cup of chopped parsley.

Serve immediately, optionally with crusty bread for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens