Gambas al Ajillo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 18 min · Shellfish · pescatarian, dairy-free, keto, low-carb
261 cal
24g protein
3g carbs
17g fat
per serving · estimated
Ingredients
- 1/2 lb raw peeled shrimp
- 3 garlic cloves
- 1 dried chili
- 1/4 cup extra virgin olive oil
- small handful flat-leaf parsley
- 1/2 tsp fine salt
- 1 tbsp dry sherry
Method (tap to check — screen stays awake)
- Pat the shrimp dry and season with salt.
- Warm the olive oil in an earthenware or heavy pan over medium heat with the thinly sliced garlic and crumbled chili.
- When the garlic turns pale gold, after about 2 minutes, add the shrimp.
- Cook 2 minutes per side until pink and just opaque.
- Add the sherry and let it bubble for 30 seconds.
- Scatter with chopped parsley and serve sizzling with bread.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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