The sauce for this dish can be made in advance and kept until you fry the prawns
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Spanish |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 324 |
| Fat | 4.8g |
| Saturates | 0.8g |
| Protein | 28.6g |
| Carbs | 41.3g |
| Sugars | 2.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the prawns in a large bowl along with the salt and toss together. Set aside for 10 minutes.
2
Meanwhile, finely slice the garlic and lightly crush the dried red chilli. Zest the lemon. Finely chop the parsley.
3
Heat the oil in a large cast-iron pan over a low heat. Add the garlic and sauté until fragrant, approx. 8-10 minutes. Add the chilli and sauté for approx. 30 seconds.
4
Add the prawns to the pan and cook over a low heat, stirring occasionally until the prawns turn pink, approx. 5 minutes. Add in the vinegar, water, lemon zest and parsley. Season well and stir to combine. Remove from the heat.
5
Serve the gambas al ajillo with crusty bread.
