Spanish cuisine
Gambas al ajillo
Sizzling garlic shrimp with a spicy kick, perfect for a quick yet elegant dinner.
Gambas al ajillo is a Spanish classic featuring plump shrimp sautéed in olive oil and garlic until golden and tender. Its bold flavors are balanced by a hint of chili pepper heat, making it a delightful starter or main course when paired with crusty gluten-free bread for dipping.
Method
- 1
step 1
- 2
Peel the prawns, leaving the tails intact, and, using a cocktail stick, remove the digestive tracts. Or, if you are using a frying pan rather than a terracotta pot, you can cook the prawns in their shells. Season with a little sea salt.
- 3
step 2
- 4
Put the garlic, olive oil and chillies in a flameproof terracotta pot or frying pan and set over a high heat. When the garlic starts to turn golden, add the prawns and cook for 1-2 mins on each side until just pink. Sprinkle over the chopped parsley and some freshly cracked black pepper, and serve immediately. If using a terracotta pot, you can take that straight to the table, but be careful with it as the oil and terracotta will remain hot for several minutes.
FAQ
Is «Gambas al ajillo» gluten-free?
Yes. «Gambas al ajillo» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Gambas al ajillo»?
One serving has 598 kcal, 6.8 g carbs, 48.5 g protein and 39.5 g fat. The recipe makes 4 servings.
Is «Gambas al ajillo» suitable for gestational diabetes (GDM)?
Suitable for a carb-controlled diet. Carb load: низкая. This is not medical advice — with GDM, check with your doctor and glucose meter.