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Gambas al ajillo Spanish garlic shrimp served with crusty bread

Gambas al Ajillo (Spanish Garlic Shrimp)

 A Spanish-style garlic shrimp dish made with shrimp, garlic & olive oil, designed to be served hot with crusty bread.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 6 garlic cloves thinly sliced
  • ⅓ cup extra-virgin olive oil
  • ½ tsp red pepper flakes or to taste
  • ¼ tsp kosher salt plus more to taste
  • 1 tbsp chopped fresh parsley for finishing
  • Crusty bread for serving

Method
 

Prepare the shrimp. Pat the shrimp thoroughly dry and season lightly with salt. Have the garlic, chili flakes and parsley ready before heating the pan.
    Warm the olive oil. Add the olive oil to a wide skillet over medium-low heat. Add the sliced garlic and chili flakes and cook gently until the garlic becomes fragrant and lightly golden. Do not let it burn.
      Cook the shrimp. Raise the heat to medium-high and add the shrimp in a single layer. Cook until opaque and just cooked through, turning once, about 1-2 minutes per side.
        Season to finish. Taste the oil and adjust salt as needed.
          Garnish and serve immediately. Scatter with parsley and bring the pan to the table while hot. Serve with crusty bread so the infused olive oil doesn't go to waste.

            Notes

            e Notes:
            • Don't overcook the shrimp - the texture should stay tender, not rubbery.
            • Keep the garlic under control; burnt garlic makes the whole pan of oil taste bitter.
            • Dry shrimp cook more predictably and reduce excess liquid in the pan.
            • Serve immediately for the best texture.