Shrimp with garlic gambas al ajillo (recipe)
| Shrimp with garlic gambas al ajillo (recipe) | |
|---|---|
| Name | Shrimp with garlic (gambas al ajillo) |
| Ingredients | Olive oil • Garlic cloves • Shrimp • Fresh parsley |
| Cooktime (in hours) | 0.066666667 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.316666667 |
| Keto friendliness | Keto friendly |
| Calories | 749.4 |
| Fat | 81.3 |
| Protein | 5.1 |
| Carbohydrate | 2.5 |
| Fiber | 0.3 |
| Net carbohydrates | 2.2 |
| Sugar | 0.7 |
| Saturated fat | 11.3 |
| Cholesterol (mg) | 42.9 |
| Sodium | 53.2 |
| Servings | 4 |
| Yield | 5-6 shrimp |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Shrimp with garlic gambas al ajillo (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Shrimp with garlic gambas al ajillo (recipe) details
Recipe instructions
- Preheat oven to 250 degrees F.
- Place four serving crocks/souffle molds in warm oven until ready to use.
- Pour olive oil into a large, deep skillet. Heat over medium high heat about 1.5 minutes or until oil reaches 325 degrees F. Add garlic and pepper strips, cooking about 1 minute until tender. Add half of the shrimp (shrimp should be sizzling briskly and 1/3 covered with oil). Cook 30 to 45 seconds or until golden on bottom. Using tongs, carefully turn shrimp and cook another 30 seconds on other side.
- Using a slotted spoon, transfer shrimp and garlic from oil onto the warmed crocks/souffle molds, dividing proportions evenly among serveware. Discard pepper strips.
- Add remaining or leftover shrimp to oil and repeat cooking directions above.
- Carefully drizzle some hot oil over each crock/mold of shrimp and garnish with parsley.
- Serve warm alongside Tomato-Rubbed Bread (Pan Con Tomate) recipe.
Food tags
Very Low Carbs, Spicy,, Easy
Shrimp with garlic gambas al ajillo (recipe) details
Time:
Prep Time in Hours and Mins:19M
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Contributors: Prab R. Tumpati, MD
