📝 About This Recipe
While its roots are Spanish, Gambas al Ajillo has become a beloved staple in Filipino pubs and homes, evolving into a bolder, more savory 'pulutan' (bar food). This version features succulent shrimp swimming in a pool of golden, toasted garlic oil, punctuated by the heat of bird's eye chilies and a splash of liquid seasoning for that distinct Pinoy umami. It is a sensory masterpiece—sizzling, aromatic, and absolutely irresistible when served with cold beer or warm crusty bread.
🥗 Ingredients
The Shrimp
- 500 grams Large Shrimp (peeled and deveined, tails left on for presentation)
- 1/2 teaspoon Salt (for initial seasoning)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Paprika (smoked or sweet for color and depth)
The Aromatics and Oil
- 1/2 cup Extra Virgin Olive Oil (use a high-quality oil as this forms the sauce)
- 2 tablespoons Unsalted Butter (for richness and a velvety finish)
- 2 heads Garlic (finely minced; do not be afraid of the quantity!)
- 3-5 pieces Siling Labuyo (Bird's Eye Chili) (chopped; adjust based on heat preference)
The Filipino Umami Lift
- 1 teaspoon Knorr Liquid Seasoning (the secret to the Filipino flavor profile)
- 1 tablespoon Calamansi Juice (freshly squeezed; can substitute with lemon)
- 1/4 teaspoon Sugar (to balance the heat and acidity)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped for a pop of color)
- 1 tablespoon Toasted Garlic Bits (reserved from the cooking process)
👨🍳 Instructions
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1
Pat the shrimp completely dry using paper towels. This is crucial for getting a good sear and preventing the oil from splattering.
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2
In a medium bowl, toss the shrimp with salt, black pepper, and paprika. Let it sit for 5-10 minutes while you prep the garlic.
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3
Place a wide skillet or a traditional cast-iron sizzling plate over low heat. Add the olive oil.
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4
Add the minced garlic to the cold oil. Slowly bring the temperature up to infuse the oil with garlic flavor without burning the bits.
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5
Once the garlic turns a very light golden brown (about 3-4 minutes), use a slotted spoon to remove about a tablespoon of the garlic bits. Set these aside for garnish later.
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6
Increase the heat to medium-high. Add the chopped siling labuyo (chilies) to the infused oil and stir for 30 seconds.
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7
Add the butter to the skillet. Once it melts and starts to foam, carefully add the shrimp in a single layer.
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8
Sear the shrimp for about 1-2 minutes per side. They should turn pink and opaque but still remain plump and juicy.
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9
Drizzle the liquid seasoning, calamansi juice, and the pinch of sugar over the shrimp. Toss quickly to coat.
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10
Continue cooking for another 30 seconds until the sauce slightly emulsifies with the butter and oil.
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11
Turn off the heat immediately to prevent the shrimp from becoming rubbery.
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12
Garnish with the reserved toasted garlic bits and fresh parsley.
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13
If using a sizzling plate, transfer the mixture carefully while it is still bubbling and serve immediately.
💡 Chef's Tips
Always use fresh shrimp if possible; frozen shrimp release too much water and will boil rather than sear. Don't skimp on the garlic—the garlic-infused oil is just as important as the shrimp themselves. Be careful not to burn the garlic; if it turns dark brown, it becomes bitter and will ruin the oil. For an extra Filipino touch, you can add a tablespoon of oyster sauce or a splash of white wine for more complexity. If you want it extra spicy, bruise the chilies before chopping to release more capsaicin into the oil.
🍽️ Serving Suggestions
Serve with warm Pandesal or sliced baguette to soak up every drop of that liquid gold garlic oil. Pair with an ice-cold San Miguel Pale Pilsen or any crisp lager to cut through the richness of the oil. Serve as a 'pulutan' alongside other Filipino favorites like Sisig or Crispy Pata. For a full meal, serve it over a bowl of hot, garlic-fried rice (Sinangag). A side of pickled papaya (Atchara) provides a great acidic contrast to the savory shrimp.