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Sizzling Gambas al Ajillo in a skillet with garlic slices and fresh parsley

Gambas al Ajillo

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 450 g large shrimp, peeled and deveined
  • 120 ml extra virgin olive oil
  • 8 cloves garlic , thinly sliced
  • 0.5 tsp dried red chili flakes
  • 1 tbsp dry sherry
  • 1 tsp fresh lemon juice
  • 0.5 tsp sal t
  • 2 tbsp fresh flat-leaf parsley, chopped

Instructions
 

  • Pat the shrimp dry with paper towels and season lightly with salt.
  • Place the olive oil, sliced garlic, and chili flakes in a large skillet or traditional earthenware cazuela.
  • Heat the skillet over medium-low heat, cooking the garlic until it becomes fragrant and turns a light golden color, approximately 2 to 3 minutes.
  • Increase the heat to medium-high and add the shrimp in a single layer.
  • Cook the shrimp for 1 to 2 minutes per side until they turn pink and are just cooked through.
  • Add the dry sherry and lemon juice to the pan, stirring for 30 seconds to incorporate.
  • Remove from heat immediately, stir in the chopped parsley, and serve while the oil is still sizzling.