Spanish garlic shrimp
Gambas al ajillo is a one-pan dish — shrimp, garlic, olive oil, a hot pan, a squeeze of lemon at the end. The trick is to slice the garlic thin so it cooks through in the oil without burning, and to take the pan off the heat before the shrimp are quite done so they finish in their own steam.
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Ingredients
For the whole dish · serves 4
- Shrimp, peeled1¼ lb
- Olive oil2½ fl oz
- Garlic3 oz
- Butter¾ oz
- Smoked paprika¼ oz
- Lemon juice2½ tbsp
- Fresh parsleya small handful
- Sea saltto taste
Served with
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+4g net · 168 kcal · 10 min · together 8g net, 573 kcal
Method
4 steps · 15 minutes
- Slice the garlic thin — paper-thin if you can manage it. A thick slice will burn before the shrimp cook.
- Heat the olive oil and butter in a single-handle cast iron skillet over medium heat. Add the garlic and cook, stirring, for 90 seconds until it just turns gold — do not let it brown.
- Add the shrimp in a single layer, sprinkle with paprika, and cook for 90 seconds per side until just pink.
- Off the heat, squeeze in the lemon juice, scatter the parsley, and season with salt. Spoon over cauliflower rice or eat from the pan with crusty low-carb bread.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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