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Gambas Al Ajillo – Barbecued Chili Garlic Shrimp

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Gambas Al Ajillo - Barbecued Chili Garlic Shrimp is a great appetizer or main dish with a big salad.
Gambas Al Ajillo - Barbecued Chili Garlic Shrimp
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Last Updated on April 16, 2022

Recipes in this PostGambas Al Ajillo - Barbecued Chili Garlic Shrimp

I will admit I have been remiss at not sharing this recipe earlier. As I was going through photos that my friend sent me from Memorial Day, I happened upon this one and forgot that I had never shared this with any of you. This dish is so simple, great as an appetizer, or you could have it with rice and something green as a main dish. I actually made this on my Weber, but you could also make it on the stove top.

I subscribe to Saveur Magazine‘s digital edition and was thrilled to find this recipe in their June/July edition. I adapted it to the ingredients I had available, and it was fantastic.

 

 

Gambas Al Ajillo - Barbecued Chili Garlic Shrimp

Gambas Al Ajillo - Barbecued Chili Garlic Shrimp is a great appetizer or main dish with a big salad.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Uruguay
Difficulty: Easy
Newsletter: 2020-08-31
Allergen: Shellfish
Servings (slide to adjust): 4 servings
Calories: 407kcal
Chef: Adrienne Boswell
Click here to add your own private notes.

Equipment

Cast Iron Skillet

Ingredients

  • ¾ cup olive oil
  • 10 cloves garlic, finely chopped
  • 1 tablespoon Chipotle powder
  • 1 1./2 lb. raw medium shrimp, peeled and deveined, tails removed
  • Sea salt
  • Freshly ground black pepper, to taste
  • 2 tbsp. roughly chopped parsley, for garnish
  • Rustic country bread, for serving
Ingredients necessary for the recipe step are in italic.

Instructions

  • Heat a grill set up for the Indirect Method, keeping one side of the grill without coals.
  • Heat a cast-iron skillet on the grill until hot.
  • Add oil, garlic, and chili.
  • Cook, stirring occasionally, until garlic is golden, 3-5 minutes.
  • Add shrimp, salt, and pepper.
  • Stir to coat in hot oil, and cook until shrimp are pink and cooked through, 2-3 minutes more.
  • If the outside starts to burn before the shrimp are fully cooked, move the pan to the cooler side of the grill until done.
  • Stir in parsley and serve with bread on the side for dipping.

Notes

Quick notes
The original recipe is at Saveur, but differs only in the type of chili used.

Nutrition

Serving: 1gCalories: 407kcalCarbohydrates: 4gProtein: 7gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 4gTrans Fat: 30gCholesterol: 46mgSodium: 163mgFiber: 1gSugar: 0g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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