Spanish · Dinner
Garlic Shrimp in Oil (Gluten-Free)
Shrimp gently poached in olive oil with garlic, smoked paprika and dried chili, a classic Spanish tapas dish known as gambas al ajillo. Served bubbling in its own oil with gluten-free crusty bread on the side for dipping, finished with parsley and lemon.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
530Calories
30.8gProtein
40.5gFat
13.2gCarbs
1.3gSugar
2.4gFiber
780mgSodium
278mgChol
6.1gSat Fat
420mgPotassium
95mgCalcium
2.6mgIron
1.7mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
gluten-free
Instructions
1
Prep
Pat shrimp dry with paper towels. Thinly slice the garlic cloves and crumble the dried chili. Chop the parsley. Slice the bread roll.
2
Heat
Warm olive oil in a small skillet over medium-low heat. Add sliced garlic and cook 2 minutes until pale golden. Stir in crumbled chili and smoked paprika; cook 30 seconds until oil deepens to orange-red.
3
Heat
Add shrimp to skillet in a single layer over medium heat. Cook 2 to 3 minutes per side until opaque pink and curled into a loose C shape.
4
Plate
Remove skillet from heat. Stir in chopped parsley and a squeeze of lemon juice. Transfer shrimp and oil to a warm dish. Serve with bread for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g shrimp, peeled and deveined, tails on
- 2/3 cup160ml olive oil
- 8 cloves8 cloves garlic
- 22 small dried chili
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 22 wedge lemon
- salt, to taste
- 22 small gluten-free bread roll, to serve
