Shrimp al Ajillo
This simple Spanish tapa packs a ton of flavor with the oh, so tasty, humble star of the garden, garlic, paired with sweet, succulent shrimp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
Ingredients
Units Scale
- 1 lb 16/20 shrimp, peeled and deveined
- 1/2 cup extra virgin olive oil
- 10 cloves of garlic, sliced thin
- 3 tablespoons white wine
- 1 lemon for juicing
- 1/2 teaspoon red pepper flakes
- fresh parsley or cilantro, chopped
- kosher salt
Instructions
- Heat a skillet large enough to hold the shrimp in one layer over medium-high heat.
- When the skillet is hot, add the olive oil and sliced garlic. Season with a pinch of kosher salt.
- Reduce the heat and gently sauté the garlic for about a minute.
- Add the shrimp to the skillet in one layer; season the shrimp with kosher salt.
- Add the white wine.
- As the shrimp begin to pink up on the bottom side (about 1 1/2 – 2 minutes), flip to the other side and cook just until the shrimp are cooked through.
- Transfer the shrimp to a plate and pour the olive oil and white wine mixture over the top.
- Squeeze fresh lemon juice over the top of the shrimp.
- Garnish with the garlic, red pepper flakes, and parsley or cilantro.
Notes
- You’re going to want to have some hot, crusty bread on hand to soak up all the deliciousness from the olive oil, garlic, white wine, and lemon juice.
- If you have more shrimp than will fit in a single layer, cook the shrimp in batches adding the white wine in with the last batch of shrimp.
Find it online: https://lifeatthetable.com/shrimp-al-ajillo/
Top 10 Fruits and Vegetables for Weeknight Cooking
You can make a delicious meal any night of the week with a handful of fresh vegetables and fruits. Get Chef Sandra Lewis' Top 10 Vegetables and Fruits for Weeknight Cooking. Subscribe to our email list below or text COOK to 66866.
You have Successfully Subscribed!
We never, ever share your information.