Gambas al Ajillo (Garlic Shrimp)

Shrimp sizzling in olive oil with plenty of garlic, chili and smoked paprika, served with bread to mop up the oil.

15 min 4 servings Easy spanish

Ingredients

• 400 g peeled shrimp
• 6 clove garlic
• 5 tbsp olive oil
• 0.5 tsp chili flakes
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.25 bunch fresh parsley
• 1 pcs lemon

Steps

1. Pat 400 g of peeled shrimp dry with a paper towel.
2. Sprinkle the shrimp with 0.5 tsp of salt.
3. Slice 6 garlic cloves into thin slices.
4. Pour 5 tbsp of olive oil into a wide pan.
5. Add the garlic slices and 0.5 tsp of chili flakes to the cold oil.
6. Heat the pan over medium heat until the garlic starts to sizzle gently.
7. Cook the garlic for 2 minutes until it is pale gold, not brown.
8. Turn the heat to high.
9. Add the shrimp to the pan in a single layer.
10. Cook the shrimp for 1 minute on each side until pink and curled.
11. Sprinkle 1 tsp of smoked paprika over the shrimp and stir for 10 seconds.
12. Take the pan off the heat and chop 0.25 bunch of parsley over the shrimp.
13. Squeeze the juice of 1 lemon over the shrimp and serve at once with crusty bread.