Gambas al Ajillo 或西班牙蒜蓉虾受欢迎是有原因的！鲜嫩多汁的大虾，在美味的橄榄油和大蒜酱汁中畅游。这道菜色泽鲜亮、蒜味浓郁、辣味十足，口感丰富。配上松脆的面包，堪称完美！
这份蒜蓉虾食谱只需 10 分钟即可完成。请务必阅读我的小贴士。
这道 Gambas al ajillo 菜谱是最受欢迎的西班牙小吃之一，也是最简单的西班牙菜谱！
Gambas al ajillo，发音为 gahm- bahs-ahl-ah- hee-yoh，简单翻译为 "蒜蓉虾 "或 "蒜蓉虾"。这道菜完全名副其实：鲜嫩多汁的大虾仁在美味的蒜香橄榄油酱汁中畅游。这道菜非常适合与人分享，还可以配上一块香脆的面包蘸着酱汁吃！
这道西班牙虾食谱只需 10 分钟就能完成，只需两个简单的组成部分：虾和酱汁。
这道蒜蓉虾食谱用什么虾？
做 gambas al ajillo 时，较大的虾或大虾更好。您也可以使用较小的虾，但要记住，虾在烹饪过程中会缩小一些。使用更大、肉质更鲜美多汁的虾烹制出来的菜肴无疑更令人印象深刻，也更美味。
虾要去皮吗？我在这道菜中使用去皮去核的虾，只是因为这样吃起来更方便，而且我想我不想浪费虾壳上的美味酱汁。但我了解到，有些巴塞罗那餐厅在烹饪虾时会连壳一起吃。无论哪种做法，都可以。
烹饪小贴士：在本食谱中，虾在酱汁中的烹饪时间很短。即使是大虾也会很快熟透，所以要注意观察虾肉是否变得不透明，虾肉是否呈粉红色。记住，即使关火，虾也会在温热的酱汁中继续烹煮。
酱汁配料和技巧
对我来说，酱汁是这道菜的灵魂所在！它色泽鲜亮、蒜味浓郁、略带辣味，而且味道浓郁得恰到好处！酱汁配料的质量和制作方法都有很大的不同。以下是您需要的材料和一些准备技巧：
特级初榨橄榄油。制作这种虾时通常会使用大量橄榄油，这样就有足够的额外酱汁用于蘸食。本食谱需要 1/2 杯优质特级初榨橄榄油。橄榄油的味道在这里非常重要，只需用中火加热，不要煮得太熟。(我用的是私家珍藏特级橄榄油）。
大蒜。大量的大蒜（约 10 到 12 瓣大小合适的蒜瓣）。我不建议在这里使用压蒜器，它会把大蒜压得太碎，使酱汁过满，而且很容易烧焦。取而代之的是用刀将大蒜切碎。烹饪时，只用中火，注意观察大蒜的颜色变化，但要小心不要烧焦（您不想让酱汁尝起来有苦味）。
红辣椒或干辣椒，撕碎。我用了 1 茶匙碎红辣椒片。如果担心辣度不够，可以少放一些。
西班牙甜红辣椒。有些人不使用它，但我认为它能增加颜色和味道的深度。
干雪利酒（或白葡萄酒）和柠檬汁。酒精和柠檬汁所带来的柑橘香味会增加酱汁的风味，并使酱汁更加鲜亮。西班牙白兰地也是一种选择
用于装饰的新鲜欧芹
如何制作这道西班牙虾
这道菜的制作再简单不过了。下面是附有照片的制作步骤（下面是便于打印的食谱和配料测量值）
将虾拍干，用食盐调味。在制作酱汁时，将去皮去核的虾放在一旁用盐腌制一下。注：如果虾是冷冻的，在用于本食谱之前，先将其放在凉水中解冻。
加热特级初榨橄榄油、大蒜和红辣椒片。首先用中火加热特级初榨橄榄油。加入大蒜和红辣椒片。用木勺翻炒大蒜，烹煮 30 至 60 秒。注意观察大蒜的颜色，但不要让它变黄（这一点非常重要，否则酱汁的味道会变苦）。
煮虾。加入虾和 1 茶匙辣椒粉。在温油中翻炒至虾肉不透明，虾呈粉红色（约 3 分钟左右）。不要将虾煮得过熟；记住，从火上拿开后，虾还会继续在温油汁中烹煮。将平底锅离火。
加入雪利酒（或白葡萄酒）、柠檬汁和香菜。这一步要关火进行，不需要煮沸液体。
上桌！盛入碗中，配上您最喜欢的硬皮面包。
如何制作 Gambas al Ajillo？
这道菜适合作为开胃菜（或小菜）与人分享。您只需要一块上好的硬皮面包，蘸上美味的橄榄油酱，再配上一杯简单的鸡尾酒，如 Agua De València 或 Tinto De Verano。
如果你喜欢，可以把面包切片并轻轻烤一下，但我最近发现，把面包撕成大块才是王道。面包粗糙的边缘能更好地吸收酱汁！
This recipe will serve up to 6 people as an appetizer (and you can other little mezze or apptizers like caponata or lobster tail next to it).
And if you want to turn it into a small dinner, why not! Serve the saucy garlic shrimp over a bed of rice, or even next to a side of Spanish rice and beans! For dessert, go for a Spanish treat like Crema Catalana or Churros con Chocolate.
Hungry for more? Browse more Mediterranean shrimp recipes. Shrimp Kabobs and Grilled Shrimp with roasted garlic cilantro sauce are also favorites!
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Gambas al Ajillo (Spanish Garlic Shrimp Recipe)
Ingredients
- 1 lb large shrimp peeled and deveined
- Kosher salt
- ½ cup extra virgin olive oil
- 10 garlic cloves, chopped
- 1 teaspoon red pepper flakes (start with less if you don't want it too spicy)
- 1 teaspoon paprika
- 2 tablespoons dry sherry or dry white wine
- Juice of ½ lemon
- ½ cup chopped fresh parsley
Instructions
- Pat the shrimp dry and season with kosher salt. Set aside for now.
- Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
- Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
- Stir in sherry, lemon juice and parsley.
- Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.
Video
Notes
- This recipe will serve 4 to 6 people as a tapas or appetizer with a side of crusty bread to dip in the sauce.
- Cook’s tip for the sauce. Use quality extra virgin olive oil as the flavor is important to the sauce. Do not cook the oil too much and be careful not to burn the garlic or it will make the sauce bitter.
- Cook’s tip for the shrimp. Even the largest of shrimp will cook fast, so watch the shrimp carefully. The flesh should turn opaque and pearly pink in color. And remember, even when you take the pan off the heat, the warm sauce will continue to cook the shrimp.
- Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
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Can you make ahead of time?
Hi, Diane. Making this in advance can be tricky because cooking shrimp ahead risks overcooking them when reheated, leading to rubbery texture. I would recommend prepping all of the ingredients in advance, but cooking it just before serving. It really does come together pretty quickly!
This came together very quickly and it is absolutely delicious. I used Spanish smoked paprika instead of regular paprika. That was the only change. Thank you for sharing the recipe!
Yum! Love that swap! Thanks for sharing!
I use only Greek evoo.. Added some Cilantro and a little spicy Spanish sausage. A little less garlic. Original recipe is out of this world!!! Although, I did want to try mine also.
I made this tonight and it was delicious. The only thing I did differently was add some chopped jalapeño with the garlic.
This dish was absolutely delicious! The whole family devoured it and left the pan clean. Super easy to make.
you have a typo on your recipe:
The Sauce: Ingerdients and Tips
IDK if you can edit it.
(VIVA ESPANA!)
Thanks for catching that! It’s been fixed :).
Hmmmm….i wanted so badly to taste the
Gambas al Ajillo that I ate numerous times in Spain last week however this didn’t taste anything like it. Not sure why. I doctored it up with much more garlic and added more olive oil and it was eventually pretty good. Not like Spain, however.
Fabulous easy recipe Suzy! We added your Aleppo Pepper in place of the red
pepper flakes. Aleppo Pepper has become our obsession because we think it’s phenomenal!!! We add it to pretty much everything!! My husband is still talking about this shrimp recipe and how wonderful it is! He wants a double recipe made next time!! Thank you again Suzy!!
Hi 2 comments I’d like to make about this recipe. I had 4 lbs of shrimp and only used 10 cloves garlic and it was garlicky enough.
Also, next time I would cook the shrimp first before adding paprika to avoid overcooking. It’s difficult to see when the shrimp turn pink once paprika is added.
Thanks for sharing your feedback, Victoria!
This was quick, delicious, and easy for a weeknight meal. I served over a brown rice blend with some broccoli and it was the perfect meal!