Ibizan Shrimp with Garlic and Chili (Gambas al Ajillo)
Experience the vibrant flavors of the Mediterranean with this classic Ibizan Shrimp with Garlic and Chili recipe. Succulent shrimp are sautéed in a sizzling blend of garlic, chili, and olive oil, creating a dish that's both delightfully aromatic and tantalizingly spicy. Perfect as a mezze or appetizer, this recipe is sure to transport your taste buds straight to the sunny shores of Ibiza.
Equipment
- Large skillet
- Knife
- Cutting board
- Measuring cups and spoons
- Citrus squeezer
- Paper towels
Ingredients
- 1 pound large shrimp, peeled and deveined
- 6 cloves garlic, minced
- 1 teaspoon red chili flakes or to taste
- 1/4 cup extra virgin olive oil
- 1/4 cup dry white wine
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- 1 lemon, cut into wedges for serving
Instructions
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chili flakes, sautéing for about 1 minute or until the garlic is fragrant but not browned.
- Increase the heat to high and add the shrimp to the skillet. Season with salt and cook, stirring occasionally, until the shrimp turn pink and opaque, about 3-5 minutes.
- Pour in the white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Remove from heat, sprinkle with freshly chopped parsley, and give the mixture a gentle stir.
- Serve immediately with lemon wedges on the side for squeezing over the shrimp.
Notes
To enjoy an authentic Mediterranean experience, pair this dish with a chilled glass of Spanish Albariño or a dry Rosé. For a complete meal, serve alongside a simple green salad and crusty bread to soak up the delicious sauce. If you prefer a milder taste, adjust the amount of chili flakes to suit your preference.