Filipino Gambas Recipe
Shrimp and garlic cooked in olive oil.
Servings 4
Calories 332kcal
Cost $8-$10
Equipment
- Wide pan
Ingredients
- 1 pound medium-large shrimp peeled and deveined
- ½ cup extra-virgin olive oil divided
- 8 garlic cloves thinly sliced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper
- 1 to 2 tablespoons lemon juice (or calamansi)
- Salt to taste
Instructions
- Season the shrimp with salt. Sear in a little olive oil over medium-high heat for about a minute per side. Remove from the pan.
- Add the remaining olive oil to the pan over medium heat. Sauté the garlic until lightly golden.
- Add the tomato paste, paprika, and crushed red pepper. Cook for about a minute, then season with a pinch of salt.
- Add the shrimp back and stir until well coated. Cook just until fully opaque, then turn off the heat.
- Squeeze calamansi or lemon juice over the top. Garnish as desired and serve warm.
Notes
- Shrimp: Use medium to large shrimp, like 16/20 or 21/25 count. They stay juicy and tender.
- Extra-virgin olive oil: Any good-quality olive oil works.
- Tomato paste: Adds flavor, color, and a little sweetness.
- Spices: I used paprika for color and mild flavor, plus crushed red pepper for heat. Use cayenne for more spice or chili powder for mild heat.
- Pat the shrimp dry for a better sear.
- Use a very hot pan for lightly browned shrimp.
- Do not overcrowd the pan.
- Keep the garlic at medium heat so it does not burn.
- Do not overcook the shrimp or they can turn rubbery.
Nutrition
Calories: 332kcal | Carbohydrates: 4g | Protein: 16g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 737mg | Potassium: 201mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg