Gambas al Ajillo Pintxo Recipe

serving gambas al ajillo with lemon wedges.

5 from 1 vote

Gambas al Ajillo Pintxo Recipe

This simple gambas al ajillo pintxo recipe is the perfect way to impress your guests with no work at all! Bring the flavors of the Basque country of Spain into your kitchen with just a few simple steps.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Spanish

Diet: Low Calorie

Servings: servings

Calories: 98.33kcal

Author: Lauren Aloise

Ingredients

36 large whole shrimp
5 cloves garlic
⅓ cup olive oil
3 tablespoons lemon juice
chopped parsley to serve
sea salt flakes to serve

US Customary - Metric

Instructions

Remove the shrimp heads, shells, and legs from the shrimp, leaving the tails on. Place three raw shrimp on each skewer by piercing them at the top and the tail so they look like the letter C.
Place a skillet large enough to fit your skewers over medium-high heat. Heat the olive oil, then add the garlic and cook until it's aromatic, about 1 minute.
Place 3 skewers at a time in the skillet and cook the shrimp on each side until golden and cooked through, about 3-5 minutes per side. If the shrimp start sticking, add a bit more oil to the pan.
Remove the skewers from the pan and put them on a serving plate. Garnish to taste with freshly squeezed lemon juice, chopped parsley, and flakes of sea salt.
Serve immediately with crusty bread and enjoy!

Notes

My recipe makes twelve pintxos, but you can halve or double the quantities to scale down or up.

I recommend using whole shrimp (with heads and shells on) or at least with the tails still on. If you can't find shrimp this way, however, no problem!

Nutrition