Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Pan
Shrimp
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Infuse · About 2 min
- Warm 60 ml olive oil, 25 g garlic, sliced, 1 tsp chili flakes gently 2 minutes until garlic is pale gold.
Check: Look for this result: garlic is pale gold.
Cook · About 3 min
- Add 600 g raw shrimp, peeled, ½ tsp salt; cook 2–3 minutes per side until opaque and 63°C / 145°F.
Check: Look for this result: opaque and 63°C / 145°F.
Finish · About 5 min
- Remove from heat and add 20 ml lemon juice, 15 g parsley. Serve immediately.
Tips
- Do not let the thin garlic slices become dark.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use mild paprika instead of chili flakes.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Gambas al Ajillo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Gambas al Ajillo?
Do not let the thin garlic slices become dark.
What can I substitute in Gambas al Ajillo?
Use mild paprika instead of chili flakes.
Can I prepare Gambas al Ajillo ahead?
Prepare the measured ingredients for Gambas al Ajillo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
