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Shrimp ‘Al Ajillo,’ or garlicky shrimp… Such a delicious delicious that is very quick and easy to prepare. Growing up it was a staple at our house, my dad would make shrimp al ajillo or mushrooms al ajillo which are an absolute dream! These are perfect to pair with some nice crisp white wine. I always serve it with crusty bread, and also tossed with some linguine or over rice is simply divine. If you love this recipe, check out my creamy chipotle shrimp!
Why You’ll Love Shrimp Al Ajillo
For my garlic lovers, this one is for you! It is one of those low effort high reward dishes, easy to make and even easier to enjoy. You can make it ahead of time and just warm it up right before serving and it will be a crowd favorite! The Chile de Arbol adds that touch of spicy that I love. You can always adjust the spice to your liking.
How To Prepare Shrimp Al Ajillo
🍤 First, pat dry your shrimp and season liberally with salt and pepper.
🔥 Secondly, preheat a pan on high for 2 minutes. Add olive oil, lower heat to medium high. Then, sear the shrimp for 25 seconds per side and remove from pan.
🧄 Lower heat to medium, then add in shallots and garlic. Sauté for 5 minutes, mixing it often. Then, add in Chile de árbol and wine. Let it reduce by half, about 5 minutes.
🌿 Then, add in shrimp and cook another 2 minutes. Squeeze 1/2 lemon in. Add your herbs and off heat. Then, add the butter.
🍋 Lastly, serve it with your toasted crusty bread and remaining lemon on the side.
Substitutions and Variations
- You can use lobster, or scallops instead of shrimp.
- If you want to make this vegetarian, You can use mushrooms.
- Herbs are quite easy to swap for any you have on hand.
- If you can’t find Chile de Árbol, you can use crushed red peppers.
Chef Nadia’s Tip
Make sure that you emulsify the butter well at the end. The creamy result will be well worth it.
Similar Recipes
Common Questions
You can use lobster or scallops!
You can use mushrooms, or your favorite vegetables.
You can use pinot gris and you can also use non-alcoholic wine. I personally like Giesen 0% Sauvignon Blanc.
You can use crushed red peppers instead.
Shrimp Al Ajillo
Ingredients
- 1 lb shrimp, peeled & deveined
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 3 garlic cloves, thinly sliced
- 5 chile de arbol, broken into small pieces
- 1 lemon
- 3/4 cup Sauvignon Blanc
- 4.5 tbsp butter, unsalted
- 1/4 cup parsley, fresh and chopped
- 2 tbsp chives
- Salt and pepper, to taste
- Bread, crusty
Instructions
- First, pat dry your shrimp and season liberally with salt and pepper.
- Secondly, preheat a pan on high for 2 minutes. Add olive oil, lower heat to medium high. Then, sear the shrimp for 25 seconds per side and remove from pan.
- Lower heat to medium, then add in shallots and garlic. Sauté for 5 minutes, mixing it often. Then, add in Chile de árbol and wine. Let it reduce by half, about 5 minutes.
- Then, add in shrimp and cook another 2 minutes. Squeeze 1/2 lemon in. Add your herbs and off heat. Then, add the butter.
- Lastly, serve it with your toasted crusty bread and remaining lemon on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Holy crap this was spicy!!!! I think more like 2 or 3 of these chiles. We love spice here in Texas and my fiancé is Vietnamese but I can’t feel my dang lips! Phew!!!! We are dead.