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Garlicky Sautéed Shrimp (Gambas al Ajillo)

Marc Vidal's Garlicky Shrimp, Sauteed Corn, Pineapple Sangria
Nathan Congleton/TODAY
Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

This simple preparation proves you don't need a lot of complicated ingredients to make an outstanding dish. Each element shines through while blending beautifully together.

Technique tip: If you're not comfortable flambéing the brandy, you can just let it boil for a minute instead. If you happen to have lobster stock on hand, add this to the dish to bump up the flavor even more. Just pour in a little after the brandy and heat to a simmer.


  • 6 tablespoons extra virgin olive oil
  • 3 cloves garlic, very thinly sliced
  • 2 guindilla or other small, hot dried red peppers, such as chiles de arbol
  • 1/4 pound medium shrimp, preferably red, peeled and deveined
  • 1 tablespoon brandy
  • 1 tablespoon finely chopped flat-leaf parsley leaves
  • 1 tablespoon lemon juice



Combine the oil, garlic and peppers in a medium skillet. Set over high heat and cook, stirring, until the garlic becomes a golden brown, about 2 minutes. Add the shrimp in a single layer and cook until the undersides color, about 45 seconds. Flip all the pieces quickly.


Add the brandy. Using a long match, or carefully tilting the skillet toward the flame, light the liquid to flambé the brandy. Cook until the flames die out, about 30 seconds. Remove from the heat.


Top with the parsley and lemon juice and serve immediately from the skillet.