America’s Test Kitchen presents a joyful, foolproof take on gambas al ajillo—Spanish-style sizzling garlic shrimp—demonstrated by Christie Morrison. This bright, buttery dish is all about big garlic flavor, tender shrimp, and plenty of crusty bread for soaking up the garlicky oil. Whether readers are exploring new cooking, recipes, bon apetit ideas for a party or a cozy night in, this version protects shrimp from overcooking while delivering deep, roasted-garlic notes.
Why this method works
Two ingredients here are easy to overcook: garlic and shrimp. The trick is slow-infused garlic oil and a short, controlled cook for the shrimp. Christie uses frozen, extra-large shrimp (21–25 per pound) that were peeled and deveined—frozen-at-sea shrimp often taste fresher than pre-thawed supermarket options.
Step-by-step: prep and cooking
1. Prep the shrimp
- Start with 1½ pounds extra-large shrimp; remove shells and tails if desired.
- Pat dry, then toss with 1½ teaspoons kosher salt and refrigerate, covered, for about 15 minutes. Salting helps the shrimp retain moisture so they stay juicy even after cooking.
2. Make the garlic oil
- Finely mince six garlic cloves—mincing gives big garlic flavor without the sharpness of pressed garlic.
- Warm ¾ cup extra-virgin olive oil and the garlic together over very low heat in a 12-inch skillet (cast iron works great). This gentle climb in temperature prevents the garlic from burning and allows the oil to infuse fully (about 8–10 minutes) until the garlic is light golden.
- Add up to 1 teaspoon red pepper flakes for a kick.
3. Cook the shrimp
- Spread the chilled, salted shrimp into the skillet; the oil temperature will drop, protecting the garlic and slowing the shrimp’s cook.
- Cook about 2 minutes per side (4 minutes total), watching for pink bottoms and minimal curling—tight curls signal overcooking. Remember carryover heat from the oil will finish them off a touch after you remove the pan from heat.
Finishing touches and serving
Transfer the skillet to a trivet, sprinkle roughly ½ cup chopped parsley over the top for color and brightness, and serve immediately with plenty of crusty bread to mop up the garlic oil. The final flavor is a big, bright burst of garlic that leans toward roasted rather than sharp—rich, mellow, and irresistible.
Make it your own
For variation: swap some olive oil for a knob of butter for silkier richness, adjust red pepper flakes to taste, or add a squeeze of lemon before serving for a citrus lift. This recipe is a delightful, social tapa—perfect for sharing and a cheerful way to explore more cooking, recipes, bon apetit at home.
This article was created from the video Cook Perfect Shrimp Tapas-Style with this Recipe for Gambas al Ajillo | America's Test Kitchen with the help of AI.
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