Spanish Shrimps with Smoked Paprika

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Spanish Shrimps with Smoked Paprika

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One of the most common "tapas" of Spain, "gambas al ajillo" is quick, easy and FULL of garlic flavor. This is a simple yet amazing tasting and looking tapas that anyone will be asking you for the recipe once they have tasted it.



Spanish Shrimps with Smoked Paprika

On 19/02/2011 (Saturday) at 1:31 am by Benny.
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  • Prep Time:
    5 min
  • Cook Time:
    5 min
  • Ready Time:
    10 min


4 servings


  • 1 lb shrimp, 25 count to a pound
  • 4 large cloves of garlic, finely minced
  • 1 tsp Smoked Spanish paprika
  • 1 tsp red pepper flakes
  • 2-3 oz of cognac (you may substitute dry sherry instead)
  • 1/4 cup virgin olive oil
  • 3 tsp chopped fresh parsley
  • 1 lemon for juice
  • 1 Baguette


This garlic shrimp recipe, gambas al ajillo makes 4 servings as an appetizer.

The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapas.

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!

Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 2 minutes.

Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

Serve with fresh bread.

Serves 4 for appetizers. If preparing for a main course, double the recipe!

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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