Appetizer: Spain – Gambas al Ajillo (Garlic Shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 6 min

Cook 6 min

Total 12 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) brown shrimp, shelled and deveined
2 tbsp (30 g) unsalted butter
2 tbsp (30 ml) vegetable oil
4 cloves garlic, sliced
1 / 4 cup (25 g) almonds, thinly sliced and toasted
1 tsp (5 ml) paprika
To taste black pepper
To taste salt
2 tbsp (8 g) parsley, chopped (optional)

Show original ingredient measurements

1 lb (450 g) brown shrimp, shelled and deveined
2 tbsp (30 g) unsalted butter
2 tbsp (30 ml) vegetable oil
4 cloves garlic, sliced
1 / 4 cup (25 g) almonds, thinly sliced and toasted
1 tsp paprika
To taste black pepper
To taste salt
2 tbsp (8 g) parsley, chopped (optional)

Instructions

1. Warm a mixture of unsalted butter and a splash of vegetable oil in a skillet over medium heat; add sliced garlic and sauté until fragrant but not browned.  
2. Stir in a pinch of paprika, add the brown shrimp, season with salt and black pepper, and cook quickly until shrimp turn pink, about 2–3 minutes.  
3. Sprinkle toasted almond slices and chopped parsley over the shrimp, transfer to small serving dishes, and serve immediately with butter lettuce leaves on the side for scooping.