Sautéed Gambas al Ajillo with Smoked Paprika
A classic Spanish tapa featuring succulent shrimp gently sautéed in garlic-infused olive oil with a hint of smoky paprika. This spanish-inspired seafood 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 cloves 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1 tsp smoked paprika and 1/4 tsp red chili flakes, cooking for 30 seconds until aromatic.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Gambas al Ajillo with Smoked Paprika take to make?
Total time is about 15 minutes (5 min prep + 10 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 Sautéed Gambas al Ajillo with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Sautéed Gambas al Ajillo with Smoked Paprika?
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 Sautéed Gambas al Ajillo with Smoked Paprika for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Gambas al Ajillo with Smoked Paprika?
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.
