Mohamed Shili This delicious Grilled Shrimp with Garlic (Gambas al Ajillo) is a quick and easy dish perfect for any occasion. Packed with bold flavors from garlic, thyme, and ancho chili powder, it’s a simple yet flavorful meal that can be made with common ingredients. A great option for a hot and savory appetizer or main dish!
Ingredients Needed:
- 3/4 cup olive oil
- 3 tablespoons freshly chopped thyme leaves
- 1 1/2 tablespoons ancho chili powder
- 6 cloves garlic, coarsely chopped
- 24 large shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 3 cloves garlic, thinly sliced
How To Make Grilled Shrimp with Garlic (Gambas al Ajillo) Recipe?
- Preheat the Grill: Heat the grill to medium.
- Prepare the Marinade: Whisk together 60ml olive oil , 10g thyme , ancho chili powder , and chopped garlic in a small bowl.
- Marinate the Shrimp: Skewer the shrimp and brush them with the marinade.
- Cook the Garlic Oil: Place the remaining 120ml olive oil in a small saucepan, add the sliced garlic (9g), and cook until golden brown. Remove the garlic slices with a slotted spoon and transfer to a plate lined with paper towels. Reserve the garlic oil.
- Grill the Shrimp: Increase the grill heat to high. Remove the shrimp from the marinade, season with salt and pepper, and grill for 1 1/2 minutes on each side or until golden brown.
- Serve: Remove the shrimp from the skewers, transfer to a platter, drizzle with the reserved garlic oil, and top with the garlic chips. Garnish with the remaining thyme and oregano leaves.
Recipe Tips:
- Don’t Overcook the Shrimp: Grill the shrimp for no more than 1 1/2 minutes per side to keep them tender and juicy.
- Use Fresh Garlic: Freshly chopped garlic will give the best flavor. Avoid pre-minced garlic for a stronger taste.
- Skewer the Shrimp for Even Cooking: Skewering the shrimp ensures they cook evenly and are easy to handle on the grill.
- Rest the Garlic Oil: Let the garlic oil cool slightly before drizzling over the shrimp to maintain the flavors without burning the garlic.
- Adjust Spice Level: Feel free to add more or less ancho chili powder based on your preference for spice.
How To Store & Reheat Leftovers?
- Refrigerate: Let the shrimp cool down to room temperature before storing it in an airtight container in the fridge. They will last for up to 2 days.
- Reheat: Heat some oil or butter in a pan and cook the shrimp for 1-2 minutes.
Nutrition Facts:
- Calories: 90 kcal
- Total Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 150mg
- Sodium: 300mg
- Potassium: 200mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 20g
Try More Bobby Flay Recipes:
- Grilled Shrimp Skewers with Cilantro-Mint Chutney
- Bobby Flay Grilled Shrimp
- Bobby Flay Grilled Shrimp Skewers Recipe
- Bobby Flay Shrimp Scampi
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Grilled Shrimp with Garlic (Gambas al Ajillo)
Description
This delicious Grilled Shrimp with Garlic (Gambas al Ajillo) is a quick and easy dish perfect for any occasion. Packed with bold flavors from garlic, thyme, and ancho chili powder, it’s a simple yet flavorful meal that can be made with common ingredients. A great option for a hot and savory appetizer or main dish!
Ingredients
Instructions
- Preheat the Grill: Heat the grill to medium.
- Prepare the Marinade: Whisk together 60ml olive oil (1/4 cup), 10g thyme (2 tbsp), ancho chili powder (9g), and chopped garlic (18g) in a small bowl.
- Marinate the Shrimp: Skewer the shrimp and brush them with the marinade.
- Cook the Garlic Oil: Place the remaining 120ml olive oil (1/2 cup) in a small saucepan, add the sliced garlic (9g), and cook until golden brown. Remove the garlic slices with a slotted spoon and transfer to a plate lined with paper towels. Reserve the garlic oil.
- Grill the Shrimp: Increase the grill heat to high. Remove the shrimp from the marinade, season with salt and pepper, and grill for 1 1/2 minutes on each side or until golden brown.
- Serve: Remove the shrimp from the skewers, transfer to a platter, drizzle with the reserved garlic oil, and top with the garlic chips. Garnish with the remaining thyme and oregano leaves.
Notes
- Don’t Overcook the Shrimp: Grill the shrimp for no more than 1 1/2 minutes per side to keep them tender and juicy.
- Use Fresh Garlic: Freshly chopped garlic will give the best flavor. Avoid pre-minced garlic for a stronger taste.
- Skewer the Shrimp for Even Cooking: Skewering the shrimp ensures they cook evenly and are easy to handle on the grill.
- Rest the Garlic Oil: Let the garlic oil cool slightly before drizzling over the shrimp to maintain the flavors without burning the garlic.
- Adjust Spice Level: Feel free to add more or less ancho chili powder based on your preference for spice.
Grilled Shrimp with Garlic (Gambas al Ajillo)