Introduction
Camarones al Ajillo is a classic Spanish and Latin American dish where shrimp are sautéed in garlic-infused olive oil, sometimes with a hint of chili for added heat. This dish is known for its simplicity and deep flavors, making it a favorite for both casual meals and special occasions. It’s often served with crusty bread to soak up the delicious garlicky sauce or paired with rice for a heartier meal.
Ingredients
- 500g large shrimp, peeled and deveined
- 6-8 garlic cloves, thinly sliced
- 1/4 cup extra virgin olive oil
- 1 dried chili or 1/2 teaspoon red pepper flakes (optional for heat)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Lemon wedges for garnish
- Crusty bread or rice for serving
Instructions
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Prepare the shrimp:
- Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside while preparing the garlic.
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Infuse the olive oil:
- In a large skillet, heat the olive oil over medium-low heat. Add the thinly sliced garlic and the chili (if using) to the oil. Cook gently for 2-3 minutes, stirring often, until the garlic turns golden brown but not burnt. Lower the heat if the garlic begins to brown too quickly.
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Sauté the shrimp:
- Increase the heat to medium and add the seasoned shrimp to the pan. Cook for about 2 minutes on each side, or until the shrimp turn pink and opaque. Be careful not to overcook them.
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Add lemon and parsley:
- Once the shrimp are cooked, squeeze fresh lemon juice over them and sprinkle with chopped parsley. Toss the shrimp in the pan to coat them evenly in the garlicky oil.
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Serve:
- Serve the shrimp immediately with lemon wedges on the side. Pair with crusty bread to soak up the garlic oil or serve over rice for a more filling meal.
Health Tips
- Shrimp are a great source of lean protein and low in calories. For a healthier option, use less olive oil and sauté the shrimp quickly over medium heat.
- If you're watching sodium intake, season the shrimp lightly and choose low-sodium bread or rice for serving.
How to Enjoy
- Camarones al Ajillo is best enjoyed fresh, with the shrimp still hot from the pan. Serve it as an appetizer or as a main course alongside rice, quinoa, or even a fresh green salad. The garlicky oil is perfect for dipping bread, so be sure to have some crusty bread on hand.
Tips
- Garlic control: To avoid burning the garlic, cook it over low heat and watch closely. Burnt garlic can turn bitter and overpower the dish.
- Chili adjustment: Adjust the chili or red pepper flakes to your heat preference. You can omit it entirely for a milder version or add more for extra spice.
- Shrimp size: Larger shrimp work best for this dish as they hold up well to the quick cooking process and absorb more flavor.
