An Easy Gambas al Ajillo (Spanish Garlic Shrimp) That Never Loses Its Sizzle | Lei's Kitchen

Some nights call for effort.
Others call for shrimp, garlic, olive oil… and 10 minutes.

This Spanish Garlic Shrimp - Gambas al Ajillo - is one of those dishes that feels bigger than the ingredients. The oil sizzles, the garlic blooms, the shrimp cook fast, and suddenly your kitchen smells like a tiny tapas bar somewhere in Spain.

This is my Weeknight Wins version: quick, unfussy, and deeply satisfying. No long prep. No complicated steps. Just a dish that delivers maximum flavor when time is tight but you still want something special on the table.

Serve it straight from the pan with crusty bread, spoon it over rice, or enjoy it as-is with a glass of wine and a moment to yourself.

Ingredients:
• 1 pound of peeled and deveined shrimp (21-25 per pound)
• 8 cloves of garlic, peeled and thinly sliced
• 1 tsp of Spanish sweet paprika (that’s what I have)
• ½ tsp of chili pepper flakes
• ¼ cup extra virgin olive oil
• ¼ cup of dry white wine (I used Portuguese green wine – young white wine)
• 1 tbs chopped fresh cilantro or parsley for garnish
• Toasted bread

Shrimp:
[Step 1: Prep the Shrimp]
Wash and dry the shrimp with paper towel and add them to a mixing bowl
Add salt, pepper, paprika and extra virgin olive oil to mix and marinade
[Step 2: Prep the Aromatics]
Then chop fresh cilantro for the finishing touch
Peel and thinly slice garlic
[Step 3: Sauté the Shrimp]
Add generous amount of extra virgin olive oil to cover the bottom of an electric skillet on high heat or a pan and toss the pan to coat the bottom with oil.
Add garlic with a tiny bit of salt and chili pepper flakes to sauté for 2-3 minutes until the garlic is golden brown on the edges.
Add shrimp and make sure no overlapping and simmer for 2 minutes.
Flip the shrimp one by one with a pair of tongs.
Add ¼ cup of white wine and cook for another 2 minutes until the alcohol evaporates.
Taste the broth and adjust seasoning as needed.
Sprinkle with chopped cilantro.
Serve with toasted bread, a side salad and a glass of white wine.