Gambas al Ajillo (Spanish Garlic Shrimp)
Garlicky Shrimp Tacos
Published Aug. 20, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½cup sour cream
- 1tablespoon lime juice, plus wedges for serving
- Salt
- 5tablespoons extra-virgin olive oil
- 1pound peeled and deveined large shrimp (about 2 dozen)
- 2tablespoons minced garlic
- ½teaspoon smoked paprika
- Warm corn tortillas, sliced avocado, sliced radishes, pico de gallo and cilantro leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
324 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 24 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small bowl, combine sour cream and lime juice; season with salt. Mix well and set aside.
- Step 2
In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high. Season shrimp with salt and add half to the skillet; sear for 1 minute on each side and transfer to a plate. Repeat with 1 tablespoon of the oil and the remaining shrimp.
- Step 3
Adjust heat to medium-low. Add the remaining 3 tablespoons oil, the garlic and paprika to the skillet and stir until fragrant, 30 seconds. Add shrimp (and any accumulated juices) and cook, turning and basting, until opaque, just cooked through and nicely coated in the sauce, about 2 minutes. Transfer the shrimp and sauce to a shallow serving bowl.
- Step 4
To build tacos, pile a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, radishes, pico de gallo, cilantro and lime crema. Serve with lime wedges.
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Private Notes
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Cooking Notes
Doug R
We loved this so much we fixed it for dinner two night in a row. We chopped up some red onion and sweet orange pepper that added nice crunch and some sweetness. Certainly it helps that we live in Florida where very fresh, local and affordable shrimp are plentiful now.
Jenn Johnson
Made this tonight and it was fresh and tasty. I used some frozen peeled shrimp that I had on hand and they turned out just fine. I added some shredded cabbage, quick pickled red onion, avocado slices and diced tomatoes. The sauce was ok, but I added some siracha and it provided just enough heat. Easy peasy.
Richard X
It's the "lime crema" in Step 4, used to top the tacos.
Alisa
Excellent. Use butter for the sauce.
Tina
Absolutely delicious! This may be the only recipe that took me less time to make than the time stated. It was so quick and tasted so fresh. Only thing I changed was adding lime to the shrimp as well. This will be a go-to from now on!
Marjorie
Easy and very flavorful. We punched it up with the pico de gallo.
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