Garlic Shrimp with White Beans (Gambas al Ajillo)
Spanish tapas-style shrimp sizzled in olive oil with sliced garlic and chili flakes, spooned over creamy white beans.
Gambas al ajillo is one of the fastest tapas dishes to pull together, and one of the most satisfying — shrimp cooked quickly in a generous amount of olive oil with thinly sliced garlic and a pinch of chili flakes, the whole pan finished with a splash of sherry and a squeeze of lemon.
Traditionally it's served with just bread for mopping up the garlicky oil, but we spoon it over white beans instead, which turns a small-plate starter into a fuller, more substantial meal.
Shrimp cook in minutes and pack a large amount of protein for relatively few calories, which is part of why this dish works so well for anyone building meals around lean, high-protein options. Between the shrimp and the beans, this stays satisfying without leaning on any heavy sauce beyond the garlic-infused olive oil itself, and the whole thing is on the table in well under 30 minutes.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 1/4 cup olive oil
- 6 cloves garlic — thinly sliced
- 1/2 tsp red chili flakes
- 15 oz white beans — 1 can, drained and rinsed
- 2 tbsp dry sherry — or fresh lemon juice
- 1/4 tsp sea salt
- 1 tsp smoked paprika
- 2 tbsp fresh parsley — chopped
- 1 lemon — cut into wedges
These ingredients are standard at most major European supermarkets.
Instructions
- 1Warm the white beans in a small pot with a splash of water, or briefly in the microwave. Set aside.
- 2Heat olive oil in a large skillet over medium heat. Add garlic and cook slowly until fragrant and just starting to turn golden, about 2 minutes.
- 3Add chili flakes and smoked paprika, stirring 30 seconds.
- 4Raise heat to medium-high, add shrimp in a single layer, and cook 1-2 minutes per side until pink and opaque.
- 5Add sherry and salt, and toss to coat, cooking 30 seconds more.
- 6Spoon shrimp and garlicky oil over the warm white beans, garnish with parsley, and serve with lemon wedges.