This beautiful garlicky tapas dish uses only a handful of ingredients and comes together in a few minutes but leaves you instantly satisfied! It’s a favourite here at home and these sizzling shrimp are very good reason to serve as an appetizer or when you just want to treat yourself on a no-fuss dinner 😉
Gambas al Ajillo (Shrimp in Garlic Oil)
Ingredients
- 22 or 24 shelled and deveined shrimp, tails intact I used the frozen package one from Lidl
- ¾ cup olive oil regular, not extra virgin
- 10 garlic cloves which makes about ¼ cup sliced garlic
- 1 tsp chili flakes use less if you like it less spicy
- 2 tbsp of salted butter
- 1 lemon a good squeeze
- 2 tbsp of parsley finely chopped
- salt to taste
- toasted white baguette slices (or your favourite bread toasted) or your favourite bread toasted
Instructions
- Wash the deveined, shelled defrosted shrimp with a little bit of vinegar and water and set this aside. In a preheated oven (pan or toaster) toast your bread.
- In a skillet pan, cook the olive oil and garlic on a low heat for a good 10 minutes. Add the chili flakes, butter and shrimp. Cook and stir occasionally for about 5 minutes until the shrimp turn pink in colour.
- Turn the heat up and add a good squeeze of lemon juice, parsley and mix well. When everything is mixed (2-3 minutes) turn off the heat and let the shrimp stand for another 2-3 minutes. Serve with crusty bread and wedges of lemon juice. EnjoyIf you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.