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Shrimp Gambas

Shrimp Gambas, also known as Gambas al Ajillo, is a Spanish-style seafood dish often served in Spain's tapas bars. Spain's influence has long made this shrimp specialty a part of Filipino cooking. The succulent shrimps are pan fried in extra virgin olive oil, plenty of garlic, and simmered in sweet tomato sauces. A spicy kick from the sriracha sauce may be added for some excitement. Serve as an appetizer, a side or main dish. This is a recipe by Elizabeth Ann Quirino for The Quirino Kitchen.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Seafood, Side Dish
Cuisine: Asian, Filipino, Spanish
Keyword: Shrimp Gambas
Servings: 4 people
Calories: 257kcal
Author: Elizabeth Ann Quirino

Equipment

  • Mixing bowls
  • Large Non-stick Skillet - 12 to 14 inches diameter

Ingredients

  • 1 pound large shrimps, peeled, deveined, heads and tails removed
  • 1 Tablespoon lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 whole head garlic, about 8 to 10 cloves, peeled and mashed
  • 2 Tablespoons white wine
  • 1/2 cup tomato sauce
  • 1 Tablespoon tomato paste
  • 1 teaspoon sriracha sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 of a whole red bell pepper, chopped, for garnish; seeded, white membrane removed

Instructions

To prepare shrimps:

  • If you purchased fresh shrimps with shell: Start by peeling and deveining the shrimps. Remove the heads and tails.
    Tip: I keep the shrimp heads in a resealable plastic Ziploc bag and freeze it. These are what I use to flavor another recipe - the Pancit Palabok. See past blog post here.
  • Wash the peeled shrimps in water. Drain liquid and shake off any excess water.
    In a large mixing bowl, sprinkle the lemon juice all over the shrimps. Let the shrimps marinate for 20 minutes (not longer than that or they might 'cook' in the lemon juice). After 20 minutes, drain the liquid.
    Set shrimps aside.

To cook the Shrimp Gambas:

  • In a large skillet, over medium-high heat, add the extra virgin olive oil.
    When oil is hot enough in about 2 minutes, add the garlic. Stir the garlic around to cook evenly, for about 1 minute. Do not burn the garlic or it will affect the final flavor of the dish.
    Add the shrimps. The shrimps will cook and turn from grey to pink in about 5 minutes.
    Pour the white wine, tomato sauce and paste. Add the teaspoon of sriracha sauce. Blend ingredients well so that the liquids coat the shrimps. Continue cooking for 2 to 3 minutes more till shrimps are completely done.
    Season with salt and pepper.
    Garnish with chopped bell peppers. Serve warm.

Cook's comments:

  • To keep leftovers, store in covered containers in the refrigerator for about 5 days. Shrimps tend to get rubbery longer than that.
    You can freeze these Shrimp Gambas in an airtight plastic container. They can keep for 3 weeks in the freezer. Thaw and reheat when you're ready to eat again.
    Please note that the longer you keep these Shrimp Gambas leftovers, the spicier it gets.

Nutrition

Serving: 100grams | Calories: 257kcal | Carbohydrates: 3g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 495mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg