Gambas al Ajillo (Spanish Garlic Shrimp Skillet)
Glossy shrimp coated in garlicky oil, flecked with red pepper and smoked paprika, finish with a squeeze of bright lemon and fresh parsley for a lively, glossy pan sauce. The contrast of crisp-edged shrimp and silky, infused oil makes this a satisfying small-plate or weeknight main.
Use sustainably sourced shrimp or swap for large prawns; replace white wine with low-sodium chicken broth or extra lemon for a non-alcohol version. If you like more heat, increase the red pepper flakes or add a pinch of cayenne. For a richer finish, stir in an extra tablespoon of butter or a splash of cream at the end.
Serve straight from the skillet with crusty bread for dipping, piled over steamed rice, or alongside simple roasted vegetables. This dish works well as a tapas-style starter for gatherings or a 20-minute dinner when you want bold flavor with minimal fuss.
How to Make It
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1
Pat the shrimp dry with paper towels and season with half the salt and half the black pepper.
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2
Heat a large skillet over medium-high heat until hot, then add the olive oil and butter; swirl to melt the butter and coat the pan.
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3
Add the garlic and red pepper flakes to the skillet and sauté, stirring constantly, until the garlic is fragrant and just beginning to color, about 30–45 seconds.
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4
Pour in the white wine and scrape up any browned bits from the pan; let the liquid bubble briskly for 1 minute to reduce slightly.
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5
Add the shrimp in a single layer and sprinkle with smoked paprika and the remaining salt and pepper. Cook without moving until the bottom side turns pink and edges start to brown, about 1–2 minutes.
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6
Flip the shrimp and cook until opaque throughout and just firm, about 1 more minute (do not overcook).
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7
Squeeze half the lemon over the shrimp and toss to combine. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
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8
Remove from heat, stir in chopped parsley, and transfer the skillet to the table or plate the shrimp with the pan sauce spooned over the top. Serve immediately with lemon wedges and crusty bread for dipping.
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