Dinner · 15 min · spanish

Gambas al Ajillo

Large shrimp does the heavy lifting here, with garlic rounding it out. A Spanish dinner that takes 15 minutes, start to finish. The macros do the talking: 32g protein, 6g carbs, and 20g fat in every 340-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Large shrimp
• 8 cloves Garlic
• 1/2 cup Olive oil
• 1 Dried chili
• 2 tbsp Sherry
• 2 tbsp Parsley

Steps

1. Pat the shrimp completely dry and season with salt — dry shrimp sear instead of steam.
2. Warm the olive oil in a wide skillet or cazuela over medium heat and slide in the thinly sliced garlic and broken chili; cook gently until the garlic turns pale gold, about 1 minute.
3. Raise the heat to medium-high, add the shrimp in a single layer, and cook 1-2 minutes per side until just curled and pink.
4. Splash in the sherry and let it bubble for 30 seconds to lift the browned bits.
5. Shower with parsley and bring the whole sizzling dish straight to the table with crusty bread — the flavored oil is half the point.

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