Camarones Al Ajillo Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Place in a medium bowl.

Make marinade

Add 3 tbs olive oil, sliced garlic, 1 tbs lemon juice, 1 tbs white wine (or broth), 0.5 tsp smoked paprika, 0.25 tsp red pepper flakes, 1 tsp kosher salt and 0.5 tsp black pepper to the bowl with shrimp. Toss to coat thoroughly. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) to allow flavors to penetrate.

Preheat grill or skillet

If using a grill: preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a heavy skillet or grill pan: heat over medium-high until shimmering and lightly smoking; add 1 tbs olive oil to coat the pan.

Cook shrimp

Arrange shrimp in a single layer on the grill or in the pan. Cook 2 minutes on the first side without moving, until edges turn opaque and grill marks form. Flip and cook 1–2 minutes more until shrimp are opaque and just firm (total 3–4 minutes depending on size). Avoid overcooking.

Add butter and finish

During the last 30 seconds of cooking, add 1 tbs butter to the pan or brush melted butter onto grilled shrimp. Spoon any pan juices or remaining marinade (only if fully cooked in a pan) over the shrimp to glaze.

Garnish

Transfer shrimp to a warmed platter. Sprinkle chopped parsley evenly over the top and squeeze lemon wedges over shrimp to taste. Serve remaining lemon wedges on the side.

Serving suggestions

Serve immediately with crusty bread to soak up the garlicky juices, or mound over cooked rice or polenta for a heartier antipasti option. If serving as part of a shared antipasti platter, place shrimp in a shallow bowl with any pan juices and arrange bread around it.