Spanish Baked Shrimp with Garlic and Sherry Recipe
Juicy shrimp baked in the oven in an aromatic mix of olive oil, garlic, and sherry are a quick snack in the style of Spanish tapas bars. Instead of standing over a pan, you do everything in one dish and just wait for the oven to do its job. This dish is perfect when guests are already at the table and you want to serve something hot and tasting of the sea in 10 minutes.
All the flavors of classic Spanish garlic shrimp (gambas al ajillo) but made entirely in the oven, so you can prepare a hot, aromatic tapas-style dish for guests in just a few minutes without standing over the stove.
Chef's tips
Use the best-quality olive oil you have, because it becomes the base of the sauce you will be dipping bread into. Do not overcrowd the dish: the shrimp should lie in a single layer so they bake quickly and evenly instead of stewing.
How to serve
Serve straight from the oven in the baking dish, with plenty of fresh bread, lemon wedges, and a simple green salad or olives on the side. They also work well as part of a larger tapas spread with marinated vegetables, cheeses, and cured meats.
Ingredients
- shrimp peeled, with or without tails, fresh or thawed - 500 g
- garlic cut into thin slices - 5 cloves
- olive oil - 5 tablespoons
- dry sherry wine or dry white wine - 60 ml
- fresh chili pepper finely chopped, deseeded for a milder version - 0.5 pieces
- sweet smoked paprika - 0.5 teaspoons
- sea salt to taste
- black pepper freshly ground, to taste
- parsley chopped, for sprinkling - 2 tablespoons
- lemon cut into wedges for serving - 0.5 pieces
Preparation
- Preheat the oven to 220°C (top and bottom heat). If using frozen shrimp, thaw them first and pat very dry with paper towels.
- Place the shrimp in a single layer in an ovenproof dish. Add the garlic slices and chopped chili pepper.
- Drizzle everything with olive oil and sherry, then sprinkle with smoked paprika, salt, and pepper. Gently mix with your hand or a spoon so the shrimp are coated in the marinade.
- Place the dish in the preheated oven and bake for 7–10 minutes, until the shrimp turn pink and curl slightly. Do not bake them longer, or they will become rubbery.
- Remove the dish from the oven, sprinkle the shrimp with parsley, and serve immediately, drizzling with lemon juice to taste.
Storage
Krewetki najlepiej smakują od razu po upieczeniu; jeśli coś zostanie, przechowuj w lodówce i zjedz następnego dnia na zimno w sałatce.
