Garlic shrimp (camarones al ajillo) — ready in 20 minutes
Garlic shrimp in 20 minutes: golden garlic in olive oil and butter, juicy shrimp and parsley. With tips so they never turn rubbery.
Garlic shrimp (in Spain, gambas al ajillo) are shrimp sautéed for 3-4 minutes in olive oil with golden garlic, a touch of butter and chili or pepper. With 500 g of peeled shrimp you get 4 servings in under 20 minutes total. The key: take the shrimp out as soon as they change color, because one extra minute leaves them rubbery.
Instructions
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Dry and season the shrimp
Pat the 500 g of shrimp very dry with paper towels: if they stay wet they will boil instead of searing and turn rubbery. Season them with salt and freshly ground black pepper just before cooking. If you are using frozen shrimp, make sure they are fully thawed and dry.
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Brown the garlic over medium-low heat
Heat the 60 ml of olive oil in a wide skillet over medium-low heat and add the 6 sliced garlic cloves. Cook for 1 to 2 minutes, stirring, until barely golden and fragrant. Watch the garlic so it does not burn: if it darkens it turns the whole sauce bitter, so lower the heat if needed.
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Raise the heat and sauté the shrimp
Turn the heat to high and add the shrimp in a single layer, without crowding them. Sauté for 3 to 4 minutes total, flipping once, until pink and curled into a 'C'. If they curl into a closed 'O' they are overcooked, so remove them as soon as they change color. Stir in the chili or chili flakes now if using.
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Deglaze with white wine or lemon juice
Pour in the 60 ml of white wine (or the lemon juice for the wine-free version) and scrape the bottom of the pan with a wooden spoon to release the stuck-on flavors. Let it bubble for 1 minute so the alcohol evaporates and the sauce concentrates slightly.
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Build the sauce with butter off the heat
Take the skillet off the heat and add the 30 g of butter in pieces, swirling until it melts and blends with the oil and juices. Doing this off the heat keeps the sauce from splitting and gives it a glossy, silky finish.
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Finish with parsley, lemon and serve right away
Add the chopped fresh parsley and the juice of 1/2 lemon, stir and check the salt. Serve immediately, piping hot, with crusty bread to dip in the garlic oil or with white rice. Garlic shrimp lose their juicy point if they wait, so take them straight to the table.
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Foodtastico Tip
Store the garlic shrimp with their oil in an airtight container in the refrigerator for up to 2 days. Reheat for just 1 minute over low heat with a tablespoon of water, only until warm, so they do not overcook. Freezing the cooked dish is not recommended because the shrimp turn rubbery once thawed.
Nutrition information
| Calories | 320 kcal |
|---|---|
| Protein | 26 g |
| Carbs | 3 g |
| Sugars | 1 g |
| Fat | 22 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Are camarones al ajillo and gambas al ajillo the same thing?
Yes, it is the same dish: 'gamba' is the word used in Spain and 'camarón' in Latin America. The classic Spanish version uses only olive oil and garlic, without butter; here we add a touch of butter at the end for a rounder sauce, but you can leave it out for the traditional version.
Can I use frozen shrimp?
Yes. Thaw them overnight in the refrigerator or under cold running water, and pat them VERY dry with paper towels before sautéing. Never cook them frozen: they would release water and end up boiled and rubbery instead of golden.
How do I keep the shrimp from turning rubbery?
Cook them for only 3 to 4 minutes total over high heat and remove them as soon as they turn pink and curl into a 'C'. If they curl into a closed 'O' they are overcooked. Drying them well before cooking and not crowding the pan also helps them sear quickly instead of boiling.
Can I make it without white wine?
Yes. Replace the white wine with the juice of half a lemon or 2 tablespoons of vegetable or fish stock. It provides the same acidity and moisture to deglaze the pan, so the wine-free version is just as flavorful.
How long do they keep and how do I store them?
They keep for up to 2 days refrigerated in an airtight container with their oil. Reheat for 1 minute over low heat with a tablespoon of water, only until warm. Freezing the cooked dish is not recommended because the shrimp turn rubbery once thawed.
What should I serve garlic shrimp with?
With crusty bread to dip in the garlic oil, with white rice, or with a short pasta. If you prefer the shrimp cold, a shrimp ceviche is a refreshing alternative using the same ingredient.
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