Hi there, hope your week is off to a good start. Guess what? I turned 30 this past weekend and it feels good! Yup, the big 3-0 :D
(horns blow, champagne toasts, keg stand…just kidding! hehe)
Now that the sparkle and shine have all been put away, birthday cake and cookies devoured, it’s Spring Break I’ve got to look forward to now. James and I are going on vacation in a few days, and we are super excited! In the meantime, it’s back to the grind, which means quick, easy, and delicious recipes are the name of the game. Garlic shrimp is what we’re talking about today!
Gambas al Ajillo is a staple dish in Spanish cuisine and it couldn’t be easier to make at home. My friends and I ordered it at a one of my favorite tapa restaurants, Boqueria, few weeks ago and to be honest, I think that my homemade version is totally up to par if not better!
This recipe is ready in about 30 minutes thanks to the fact that shrimp cooks up so quickly. It’s easy to make and can be served as a simple appetizer with some crusty bread to sop up the delicious garlicky oil, or you can whipped up some cilantro lime rice for a more substantial meal just like my burrito bowl here.
Garlicky, juicy, and tender shrimp on top of a bowl of cilantro lime rice (don’t forget to drizzle in some of that garlic oil) with a scoop of creamy guacamole on the side — I hope you give this recipe a try! It’s really THAT good.
- 1 cup long grain white rice
- 2 cups water
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- ¼ cup cilantro, finely chopped
- Salt, to taste
- 4 cloves garlic, minced
- ¼ cup olive oil
- 1 pound shrimp, peeled and deveined
- ½ tsp paprika
- ¼ tsp cayenne pepper, or to taste
- Salt and pepper, to taste
- To make the rice, add rice and water to a saucepan and bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is fluffy and tender, about 20 minutes. Alternatively, you can use a rice cooker to cook the rice.
- Stir in lime zest, lime juice, and cilantro, and season with salt to taste just before serving.
- Meanwhile, in a nonstick skillet over medium heat, cook garlic in olive oil until fragrant.
- Add shrimp, paprika, and cayenne pepper to the pan. Cook, stirring occasionally, until pink, about 2-3 minutes.
- Remove from heat and season with salt and pepper to taste. Serve over cilantro lime rice.
In case you missed my posts last week, I’m giving away a Hamilton Beach 2-Way Flexbrew Coffee Maker and Sosu Sauces’ barrel aged Sriracha plus Srirachup!