Garlic and Parsley Gambas al Ajillo
Shrimp sautéed in a sizzling garlic and olive oil sauce with fresh parsley, perfect as a classic Spanish tapa. This Spanish-inspired seafood recipe, ready in about 16 minutes, pairs large shrimp, peeled and deveined, extra virgin olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400 grams large shrimp, peeled and deveined
- 5 tbsp extra virgin olive oil
- 6 cloves garlic cloves, thinly sliced
- 1/2 tsp dried red chili flakes
- 3 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 400 grams large shrimp peeled and deveined. Thinly slice 6 garlic cloves and chop 3 tablespoons fresh parsley.
- Step 2: Heat 5 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and 1/2 teaspoon dried red chili flakes, sauté for 1-2 minutes until the garlic is fragrant and just starting to turn golden, being careful not to burn it.
- Step 3: Add the shrimp to the skillet in a single layer, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 2 minutes without stirring, then flip and cook another 2 minutes until shrimp are pink and opaque.
- Step 4: Remove the skillet from heat, stir in 3 tablespoons chopped fresh parsley and 1 tablespoon fresh lemon juice. Toss gently to coat all shrimp in the garlicky oil.
- Step 5: Serve immediately, spooning the garlic oil over the shrimp as a flavorful dipping sauce.
Frequently asked questions
How long does Garlic and Parsley Gambas al Ajillo take to make?
Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic and Parsley Gambas al Ajillo?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Garlic and Parsley Gambas al Ajillo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic and Parsley Gambas al Ajillo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garlic and Parsley Gambas al Ajillo?
Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
