Gambas al Ajillo (Spanish Garlic Shrimp) Recipe

Introduction

Gambas al Ajillo is a classic Spanish tapas dish featuring succulent shrimp cooked in fragrant garlic and olive oil. This simple yet flavorful recipe brings a touch of Spain to your table with just a handful of ingredients and quick preparation.

Ingredients

• 1 lb large shrimp, peeled and deveined
• Kosher salt, to taste
• ½ cup extra virgin olive oil
• 10 garlic cloves, chopped
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon paprika
• 2 tablespoons dry sherry or dry white wine
• Juice of ½ lemon
• ½ cup chopped fresh parsley

Instructions

1. Step 1: Pat the shrimp dry with paper towels and season them lightly with kosher salt. Set aside while you prepare the other ingredients.
2. Step 2: Heat the olive oil in a skillet over medium heat until it shimmers but does not smoke. Add the chopped garlic and red pepper flakes, cooking for up to 60 seconds until the garlic takes on a light golden color. Be careful not to burn it.
3. Step 3: Add the shrimp and sprinkle the paprika over them. Cook while tossing regularly until the shrimp turn opaque and pearly pink, about 3 minutes depending on size. Remove the skillet from the heat once done.
4. Step 4: Stir in the dry sherry or white wine, lemon juice, and chopped parsley. Mix well to combine the flavors.
5. Step 5: Transfer the shrimp and garlic sauce to a serving bowl. Serve immediately with crusty bread to soak up the delicious sauce.

Tips & Variations

• Use fresh shrimp for the best flavor and texture; frozen shrimp work well but make sure to thoroughly dry them before cooking.
• Adjust the red pepper flakes based on your spice preference, starting with less if you prefer a mild dish.
• For a smoky twist, try using smoked paprika instead of regular paprika.
• Serve with toasted baguette slices or rustic country bread to enjoy the garlicky olive oil sauce fully.

Storage

Store leftover Gambas al Ajillo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. It’s best enjoyed fresh but can be a quick reheated snack or meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of shrimp for this recipe?

Yes, any large shrimp or prawns will work well. Just ensure they are peeled and deveined for the best texture and flavor.

What if I don’t have dry sherry or white wine?

If you don’t have dry sherry or white wine, you can substitute with a splash of lemon juice or chicken broth, though the flavor will be slightly different. The alcohol helps deepen the flavor but is not essential.

Gambas al Ajillo (Spanish Garlic Shrimp) Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

Gambas al Ajillo is a classic Spanish tapas dish featuring succulent large shrimp sautéed in fragrant garlic-infused olive oil with a touch of heat from red pepper flakes and smoky paprika. Enhanced with dry sherry, fresh lemon juice, and parsley, this quick and flavorful recipe offers a perfect combination of savory, spicy, and bright notes. Best served warm with crusty bread for dipping into the aromatic sauce, it’s an easy yet impressive appetizer or light meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Shrimp and Seasoning

• 1 lb large shrimp, peeled and deveined
• Kosher salt, to taste

Cooking Ingredients

• ½ cup extra virgin olive oil
• 10 garlic cloves, chopped
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon paprika
• 2 tablespoons dry sherry or dry white wine
• Juice of ½ lemon
• ½ cup chopped fresh parsley

Instructions

1. Season the Shrimp: Pat the shrimp dry with paper towels, then evenly season them with kosher salt. Set aside while preparing the pan.
2. Heat the Olive Oil and Garlic: Warm the extra virgin olive oil in a skillet over medium heat until it shimmers but does not smoke. Add the chopped garlic and red pepper flakes, cooking carefully for up to 60 seconds until the garlic becomes lightly golden—be vigilant not to let it burn as it can turn bitter.
3. Cook the Shrimp: Add the shrimp along with the paprika to the skillet. Toss frequently to coat in the oil and spices, cooking until the shrimp turn opaque with a pearly pink hue, about 3 minutes depending on their size. Once done, remove the pan from heat to avoid overcooking.
4. Finish the Sauce and Serve: Stir in the dry sherry (or dry white wine), freshly squeezed lemon juice, and chopped parsley into the shrimp and oil mixture. Transfer everything to a serving bowl immediately. Serve warm with crusty bread to soak up the flavorful garlic sauce.

Notes

• Adjust the amount of red pepper flakes according to your spice preference.
• Using dry sherry enhances the traditional flavor, but dry white wine is a suitable substitute.
• Serve immediately after cooking for the best texture and flavor.
• Patting shrimp dry is crucial to achieving a nice sear and preventing steaming.
• Pair with crusty bread or warm baguette slices for dipping.

Keywords: Gambas al Ajillo, Spanish garlic shrimp, tapas recipe, garlic shrimp, easy shrimp appetizer, Spanish cuisine, sautéed shrimp