Gambas al Ajillo with Crusty Bread
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 20 min · Shellfish · pescatarian, dairy-free, low-carb, high-protein
426 cal
30g protein
18g carbs
26g fat
per serving · estimated
Ingredients
- 1/2 lb large shrimp, peeled
- 3, thinly sliced garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/2 tsp dried red chili flakes
- 1/4 tsp sweet paprika
- 1 tbsp dry sherry
- 1 1/2 tbsp, chopped fresh parsley
- 1 crusty baguette
Method (tap to check — screen stays awake)
- Pat the shrimp dry and season with salt.
- Warm the olive oil, garlic, and chili flakes in a wide skillet over medium heat until the garlic turns pale gold, about 3 minutes.
- Raise the heat to medium-high, add the shrimp and paprika, and cook for 2 minutes per side until pink.
- Pour in the sherry and let it bubble for 1 minute.
- Sprinkle with parsley and serve immediately with crusty bread to soak up the garlicky oil.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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