Spanish-Style Shrimp With Garlic Recipe (2024)

Gambas as my Spanish family calls them - add to recipe 1/2 cup dry white wine while cooking shrimp - remove shrimp and reduce sauce. Pour over shrimp. Enjoy!

Oregon shrimp, as suggested by the author, are domestic- not foreign - shrimp and will cook up just as fine as Carolina shrimp and aren't discriminatinatory.

It's better if you can get wild shrimp from the Carolinas. Friends don't let friends eat foreign shrimp.

I added the juice of a full lemon during the last minute or so of cooking to complement the heat from the pepper and make the dish a little brighter.

A trick I use when cooking with garlic and high heat is to microwave the EVOO and garlic for less than a minute (and the red pepper too but keep an eye on it, it cooks quickly). The garlic sinks to the bottom so it is easy to just use the oil on top for the saute and then add the garlic toward the end. Better flavor and no worries for burnt garlic!

Best shrimp cooking technique I know is from the cookbook 'Polpo' from the London restaurant of the same name. Follow this recipe but stir the the room temperature shrimp vigorously into the pan, then cook for only ONE - two minutes, add a knob of butter, cover the pan, and take off the heat to rest for 5-10 minutes. The shrimp are more tender this way

If you are East Coast then Carolina whites are as good as shrimp get so you should use them. Though I cannot speak for Oregon shrimp, the availability of fresh Carolina shrimp on the West coast being next to nil, I'd go with the Oregon creatures. So stop squabbling! The thing that you should be concerned about is that, foreign or domestic, fresh or frozen, most shrimp are treated with chemicals to keep them plump and heavy on the ol' butcher's scale. Now that's a crime!

The garlic will not survive two to three more minutes more. Add garlic one minute before the end.

Very Spanish, but yes, with the shells and heads, while messier, much tastier. The fresher the better, so each coast should know where to get the best. Lemon at the end adds a brightness, though my family, from Galicia, Spain, does a splash of Spanish brandy that gives a little depth.

to Jacqueline: I've eaten this dish in Spain (gambas al ajillo) and here I would just use a little sprinkle of red pepper flakes.

And those of us in Texas will prefer Gulf shrimp. Not sure I've ever seen either Carolina or Oregon shrimp for sale around here, but I do make sure to avoid the foreign stuff.

Maybe you could substitute crushed red pepper flakes. That way you could control the heat factor.

Sometimes it's better to follow the actual recipe. I'm not being snarky - I would try the recipe as written and see if your opinion changes.

Best piping hot. Approved by the son of a professional Spanish chef! Maldon flaky sea salt worked well on the shrimp here. I overdid it on the parsley and did not regret that choice.

I'm going to also add lemon zest tonight when I make it.

Absolute classic tapa. Try cooking it in a cazuela if you have one and mind that the flame should not be very high. It's almost like the garlic is poaching in oil, not frying. I sometimes add a little pinch of pimenton.

As a Spaniard, I recommend adding 1 teaspoon of dulce (sweet) Spanish paprika. It creates an authentic Valencian flavour.

When you flip the shrimp, add about 1/4 to 1/2 cup of a dry white wine (Albariño would be great) and cook down.Remove the shrimp when done, and add about 1 or 2 tablespoons of butter and a little pasta water to make a great pan sauce to top.

Big yum! Used 1 t. of Aleppo chile flakes because I didn't have dried chiles. Also, added a splash of wine as per other comments. Definitely going into rotation.

Weve made these twice— once following the directions and once marinating skewered shrimp with this recipe and grilling the shrimp. The grilled marinated shrimp were far superior. 5 star.

used the frozen pink shrimp from trader joe's. i chopped the garlic to small so it burned a bit. should have paid more attention to helpful notes. overall flavor good but i think some lemon at the end would have brightened it. Not quite as delish as what I've had in Spain but overall a make again for sure.

Added white wine per the note. Excellent! Served with broc and rice.

What kind of “dry red chile”?

Similar recipe uses:1/2 cup extra-virgin olive oil10 large cloves garlic, finely minced1 teaspoon red pepper flakes1 pound shrimp (about 25), deveined, shells left on2 tablespoons lemon juice, from about 1/2 lemon1/4 cup Spanish brandy, or dry sherry, optional1 teaspoon smoked or sweet paprika, optionalKosher salt, to tasteFreshly ground black pepper, to taste1 tablespoon fresh parsley leaves,

Delicious. Easy and fast. I normally don’t change much but I did squeeze a half of a lemon and add 1/3 cup of the pasta water. Perfect over linguini or would be fine on it’s own next to a salad or veg.

I’m from Spain, and we use way more olive oil for that amount if shrimps :)

Pinkness is a great way to tell if shrimp are done UNLESS you're using shrimp that are pink when raw, like the Oregon pink shrimp in the recipe or Argentine shrimp, which are the only decent shrimp I can find in stores right now.

Yummy. Debated which of the 3 types of dried chili I found in the back of my pantry to use. Ruled out the ones from the Sichuan market went for Guajillo over ancho, mainly because the guajillos were an impulse buy I never got around to using. Argentinian red shrimp because it's what I had. A little Spanish white wine and juice of half a lemon after removing the shrimp and cooked down a bit so there would be enough sauce for dipping. Served with thinly sliced crusty bread & a green salad.

Love this! So easy, light and healthy too! I cut back the oil to one tablespoon with good results. I made it more of a Mexican-style "camarones al mojo de ajo" by leaving out the bay leaf, subbing cilantro for the parsley, and dousing it with fresh lime juice (from a whole lime) at the end. This is going on repeat for sure!

Yummy...I wonder if this also works for octopus