Sautéed Gambas al Ajillo with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A classic Spanish tapa featuring succulent shrimp gently sautéed in garlic-infused olive oil with a hint of smoky paprika. This Spanish-inspired seafood recipe, ready in about 15 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 2, 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

• 12 oz large shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• 1/4 tsp red chili flakes
• 2 tbsp fresh parsley, chopped
• 1/2 tsp sea salt
• 1 tbsp fresh lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
2. Step 2: Add 6 thinly sliced garlic cloves and sauté for 2-3 minutes until fragrant and golden around the edges, stirring frequently to avoid burning.
3. Step 3: Stir in 1 tsp smoked paprika and 1/4 tsp red chili flakes, cooking for 30 seconds until aromatic.
4. Step 4: Add 12 oz large shrimp, seasoned with 1/2 tsp sea salt, to the skillet and cook for 2 minutes on each side until shrimp are opaque and slightly curled.
5. Step 5: Remove pan from heat and squeeze 1 tbsp fresh lemon juice over the shrimp, then sprinkle with 2 tbsp chopped fresh parsley before serving immediately.