Corona Gambas Al Ajillo (Garlic Shrimp)

“A Mexican twist on the traditional Spanish tapas - with olive oil, lime and Corona Extra. For optimum results: Serve with ice cold Corona Extra. Obviously, this is a recipe that I got from Corona! Enjoy!”
READY IN:
18mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 cup extra virgin olive oil
  • 1 bulb of garlic, sliced thinly
  • 1 cherry pepper, minced
  • 1 12 lbs shrimp, peeled and deveined (at least 31/40 per pound or larger)
  • salt and pepper
  • 6 ounces corona extra beer (1/2 a bottle)
  • cilantro, chopped (or parsley for those of us who don't do cilantro!)
  • 3 limes, whole, fresh

Directions

  1. Make sure that you have all of the ingredients ready to go!
  2. Bring a LARGE non-stick frying pan or a wok to medium-high heat.
  3. Add olive oil, garlic and minced cherry pepper. Cook until light brown and add shrimp. Season with salt and pepper.
  4. Cook for a minute or two until shrimp are almost changed colour. Add Corona Extra and finish cooking (When shrimps fully change colour from blue to pink, they are done.).
  5. Serve on a platter topped with cilantro or parsley and juice of two real limes. Slice third lime into thin wheels for pretty garnish along the top of the dish.

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