Shrimp Al Ajillo Recipe

Pat dry and season shrimp

Rinse shrimp briefly if needed and pat completely dry with paper towels. Transfer to a bowl and toss with kosher salt, black pepper, smoked paprika, and the tablespoon of lemon juice. Let sit while you prepare the garlic and oil (5–10 minutes) so flavors begin to meld.

Slice garlic

Thinly slice the garlic cloves. Keep slices relatively even (about 1–2 mm) so they cook uniformly and become golden rather than burning.

Warm oil gently

In a wide skillet (10–12 inch) set over medium-low heat, add the extra-virgin olive oil and butter. Warm until butter melts and the oil shimmers slightly — avoid high heat so garlic cooks slowly.

Infuse oil with garlic and chile

Add the thinly sliced garlic and dried red chile flakes (and minced dried chile, if using) to the warm oil. Cook gently, stirring or swirling the pan, until the garlic is fragrant and just turning pale golden at the edges, about 2–3 minutes. Be careful: garlic can go from golden to bitter quickly; lower the heat if it browns too fast.

Sear the shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer across the skillet. Let them sear without moving for about 1 minute so the bottoms develop color, then flip and cook the other side 1–2 minutes until shrimp are opaque and just cooked through (total cooking time depending on size: ~2–4 minutes). Spoon the flavored oil and garlic over the shrimp as they cook to coat them.

Deglaze (optional)

If using sherry or dry white wine, remove the pan from direct heat for a moment, add the wine and return to medium-high heat. Tilt the pan and use a wooden spoon to scrape any browned bits from the bottom. Cook 30–45 seconds until alcohol aromas diminish and sauce reduces slightly.

Add herbs and adjust seasoning

Remove skillet from heat. Stir in most of the chopped parsley (reserve a small amount for garnish) and optional cilantro. Taste and adjust with additional salt, pepper, or a squeeze of lemon if desired.

Plate and garnish

Transfer shrimp and garlic-chile oil to a warm shallow serving dish or individual plates. Spoon extra oil and garlic over the shrimp, sprinkle remaining parsley on top, and arrange lemon wedges alongside.

Serve with bread

Serve immediately with slices of crusty bread to soak up the garlic-chile oil. Suggestion: drizzle a little extra raw olive oil over the bread or toast the bread lightly for texture.