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Fresh From The Sea

Sauteed Shrimp Recipe

Rick Oruch - Monday, April 13, 2020

Sautéed Shrimp with Garlic

(Gambas Al Ajillo)


1 lb. shrimp, 10/15-count, deveined, shelled with tails intact

½ cup olive oil

24 garlic cloves, peeled and thinly sliced

4 bay leaves

5 dried arbol chiles

1½ cups dry sherry wine

1 Tbsp. minced fresh flat-leaf parsley

Crusty bread for soaking up juices


  1. Heat the oil in a large, deep skillet over medium-high heat.  Once the oil is hot, add the garlic and cook stirring until golden brown about 1½ minutes.  Add the shrimp, bay leaves, chiles, and 2 tsp salt. Toss the shrimp in the oil until just starting to color, about 2 minutes.

  2. Add the sherry and flip the shrimp so that they cook on all sides.  Once the shrimp have turned to opaque, immediately transfer them to a bowl.  It should only take about 2 minutes to cook all of the shrimp.

  3. Raise the heat to high and boil the sauce until it is reduced about 1 minute.  Return the shrimp to the skillet, add the parsley, and toss quickly to thoroughly coat the shrimp.  Transfer the shrimp with its sauce to a serving bowl and serve immediately with crusty toasted bread.

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