These Garlic Shrimp with Mushrooms, known as Gambas al Ajillo con Champiñones, are perfect as a tapas appetizer or even as a main course next to a garden salad. Either way, this dish is filled with honest flavors, easy to make and all done in about 20 minutes.
For this recipe, I used typical white mushrooms, which are also known as button mushrooms. You can also use baby bellas if you like. Just make sure to give the mushrooms a quick rinse under water and then pat them dry, making sure to remove any excess dirt.
For the shrimp, I used red Argentinian shrimp I bought frozen and thawed out and already peeled and deveined. However, you can use any type of shrimp you like. Either way, make sure to cook the shrimp for about 1 minute per side or until just done. If you overcook the shrimp, they get a rubbery texture.
TIPS & TRICKS to Make this Recipe: You can serve this dish warm or at room temperature. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make Garlic Shrimp with Mushrooms
Spanish Garlic Shrimp with Mushrooms
Ingredients
- 4 tbsp extra virgin olive oil 60 ml
- 1 lbs white mushrooms (washed & patted dry) 450 grams
- 8 cloves garlic
- 1/2 lbs raw jumbo shrimp (peeled & deveined) 225 grams
- 1/2 tsp hot smoked Spanish paprika 1.25 grams
- handful fresh parsley
- sea salt & black pepper
Instructions
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Cut the mushrooms into 1 cm thick slices (a little over a 1/4 inch), thinly slice 4 cloves garlic and roughly chop the parsley
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Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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After a couple of minutes, add in the sliced garlic, mix continuously, after 20 to 30 seconds and the garlic is fragrant, add in the sliced mushrooms, mix together, then mix every 1 to 2 minutes
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In the meantime, add the shrimp over some paper towels and pat dry, then season with sea salt & black pepper, roughly chop 4 cloves of garlic
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After cooking the mushrooms for 7 to 8 minutes and you can see there's liquid in the pan (water released from the mushrooms), raise it to a high heat, go for another 3 minutes or until most of the liquid has been cooked off, then add in 2 tbsp (8 grams) of the chopped parsley and season with sea salt & black pepper, mix together, then transfer into a large serving dish
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Using the same pan with the same heat, add in another 2 tbsp (30 ml) extra virgin olive oil, immediately add in the shrimp, all in a single layer, cook for 1 minute per side or until cooked through, then add in the chopped garlic and hot smoked paprika, mix together until well mixed, then remove from the heat
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Add the shrimp over the mushrooms and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Hot Smoked Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)
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