Gambas Al Ajillo (shrimp with garlic and olive oil)

  • 8 mins
  • 6 ingredients


  • 1/4 cup extra virgin olive oil
  • 2 tbs garlic, minced
  • 20 extra large shrimp, peeled and deveined
  • 1 chili de arbol, crumbled or 1 tsp red chili flakes
  • kosher salt to taste
  • fresh parsley, chopped for garnish

This a wonderfully garlicky Spanish appetizer.

  •  Heat oil in a large skillet over medium high heat until hot but not smoking.
  • Add garlic and cook, stirring constantly to keep from burning, until golden. About 1 minute.
  • Add shrimp and chilie de arbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes.
  • Add brandy and cook, continuing to toss constantly,1 minute more.
  • Season with salt and garnish with fresh parsley.

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