Fish

Garlic shrimp with olive oil and chili

Shrimp sautéed in olive oil with garlic and chili, finished with lemon juice and parsley. Serve with a baguette as an appetizer for 4.

Spanish cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
10 min
Total time
20 min
Servings
4 servings
Difficulty
Easy
Cuisine
Spanish
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Garlic shrimp with olive oil and chili is based on the Spanish appetizer gambas al ajillo. Garlic and chili are gently warmed in oil to infuse it with flavor, then the shrimp are sautéed for just a few minutes until pink. Cooking them longer would make them tough.

Serve immediately in the skillet with a baguette for soaking up the flavorful oil.

Ingredients

For serving

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Instructions

Tip: tap a step to mark it as done.

  1. Prepare the shrimp

    Drain the thawed shrimp and pat thoroughly dry with paper towels so they don't release water into the oil. If there is a dark vein along the back, remove it with the tip of a knife. Season the shrimp with salt.

  2. Infuse the oil

    Thinly slice the garlic. Pour the olive oil into a wide skillet, add the garlic and chili, and warm over low heat for 2–3 minutes, until the garlic starts to turn golden. Do not let it brown, or it will become bitter.

  3. Cook the shrimp

    Increase the heat, add the shrimp in a single layer, and cook for 1–2 minutes per side, until pink and curled into a C shape.

  4. Serve

    Remove the skillet from the heat, drizzle the shrimp with lemon juice, and sprinkle with parsley. Serve immediately in the skillet with sliced baguette for dipping into the oil.

Tip: Thaw frozen shrimp overnight in the refrigerator; if you're short on time, place them in a sealed bag in cold water, never warm water.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
493 kcal
Protein
32 g
Carbohydrates
35 g
of which sugars
3.1 g
Fat
25 g
of which saturates
3.6 g
Fiber
1.7 g
Salt
2.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Krevety na cesnaku s olivovým olejom a čili

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