Gambas al Ajillo Skewers with Smoked Paprika Aioli

Grilled shrimp skewers marinated in garlic and olive oil, served with a smoky paprika aioli. A quick, easy, and impressive tapa perfect for a New Year's Eve Fiesta!

Prep Time

15 minutes

Total Time

25 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.79/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Mediterranean

Main Ingredient:

Seafood

Cooking Style:

Quick & Easy•Grilling

Dietary:

Gluten-Free•Dairy-Free

Ingredients

Servings

1lbLarge Shrimp(peeled and deveined)

£8.00

0.3cupOlive Oil(extra virgin)

£0.60

4clovesGarlic(minced)

£0.20

2tablespoonsFresh Parsley(chopped)

£0.40

1tablespoonLemon Juice(freshly squeezed)

£0.15

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

8 Wooden Skewers(soaked in water for 30 minutes)

£1.00

0.5cupMayonnaise(full fat or light)

£0.30

1teaspoonSmoked Paprika(adjust to taste)

£0.10

1cloveGarlic(minced)

£0.20

1teaspoonLemon Juice(freshly squeezed)

£0.15

0.3teaspoonSalt(or to taste)

£0.01

Pinch Cayenne Pepper(optional, for a little heat)

£0.02

Total Cost

£11.16

£2.79 per serving

Instructions

1.
In a bowl, whisk together olive oil, minced garlic, chopped parsley, lemon juice, salt, and pepper.
2.
Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 15 minutes, or up to 30 minutes.
3.
While the shrimp marinates, prepare the aioli. In a small bowl, whisk together mayonnaise, smoked paprika, minced garlic, lemon juice, salt and cayenne pepper (if using). Taste and adjust seasoning as needed. Refrigerate until ready to serve.
4.
Preheat your grill to medium-high heat.
5.
Thread the shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer.
6.
Grill the shrimp skewers for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.
7.
Serve the grilled shrimp skewers immediately with the smoked paprika aioli for dipping.

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My Notes

Nutrition Information

Nutrition per serving (135g)

375 kcal / 1569 kJ

Carbs

1% of RDA

Fat

28g

40% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

1 g

1% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Soaking the wooden skewers in water prevents them from burning on the grill.

Don't overcook the shrimp, as they will become rubbery. They are done when they turn pink and opaque.

For extra flavor, add a pinch of red pepper flakes to the marinade.

The aioli can be made ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Grill

Small bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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