Gambas al Ajillo (Spanish Garlic Shrimp) Recipe

Introduction

Gambas al Ajillo is a classic Spanish tapa featuring succulent shrimp cooked in fragrant garlic-infused olive oil. This quick and flavorful dish is perfect for sharing and pairs wonderfully with crusty bread to soak up the delicious sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined
• Kosher salt
• 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 and season them with kosher salt. Set aside while you prepare the other ingredients.
2. Step 2: Heat the olive oil over medium heat until shimmering but not smoking. Add the chopped garlic and red pepper flakes. Cook for up to 60 seconds until the garlic starts to take on some color, being careful not to burn it.
3. Step 3: Add the shrimp and paprika to the pan. Cook, tossing regularly, until the shrimp turn opaque and a pearly pink color, about 3 minutes depending on their size. Remove the pan from the heat.
4. Step 4: Stir in the dry sherry or white wine, lemon juice, and chopped parsley. Mix well to combine all the flavors.
5. Step 5: Transfer the shrimp and sauce to a serving bowl. Serve immediately with your favorite crusty bread to soak up the delicious garlic oil.

Tips & Variations

• For less heat, reduce the red pepper flakes or omit them entirely for a milder version.
• Use fresh shrimp when possible for the best flavor and texture.
• Try swapping the dry sherry for a splash of white vermouth or a dry white wine for subtle variation.
• Add a pinch of smoked paprika for a deeper, smoky flavor.

Storage

Store leftover Gambas al Ajillo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the shrimp. It’s best enjoyed fresh, as reheating may cause the shrimp to become rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp but make sure to thaw them completely and pat dry before cooking to avoid excess moisture.

What can I serve with Gambas al Ajillo?

This dish pairs wonderfully with crusty bread for dipping, as well as a simple green salad or steamed vegetables for a complete meal.

Gambas al Ajillo (Spanish Garlic Shrimp) Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

Gambas al Ajillo is a classic Spanish tapas dish featuring succulent large shrimp sautéed in fragrant garlic-infused olive oil with a hint of spice from red pepper flakes and smoky paprika. Finished with dry sherry, fresh lemon juice, and parsley, this quick and flavorful appetizer is perfect for sharing and pairs beautifully with crusty bread.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Spanish
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Shrimp and Seasoning

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

Sauce and Flavorings

• 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 and sprinkle kosher salt evenly over them. Set aside to allow the salt to penetrate slightly.
2. Prepare the Garlic Oil: Heat the extra virgin olive oil in a medium 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, stirring frequently to ensure the garlic gains a light golden color without burning.
3. Cook the Shrimp: Add the shrimp and paprika to the skillet. Toss frequently to cook the shrimp evenly until they turn opaque and pearly pink, about 3 minutes depending on size. Immediately remove the pan from heat to prevent overcooking.
4. Add Final Flavorings: Stir in the dry sherry (or white wine), freshly squeezed lemon juice, and chopped parsley, mixing well to combine the flavors.
5. Serve: Transfer the shrimp and the garlic-infused sauce to a serving bowl. Serve hot alongside your favorite crusty bread for dipping into the flavorful oil.

Notes

• Be careful not to burn the garlic as it will turn bitter and affect the flavor of the dish.
• Adjust the amount of red pepper flakes based on your preferred spice level.
• If dry sherry or white wine is not available, you can substitute with a splash of vermouth or simply omit it.
• This dish cooks very quickly; watch the shrimp closely to avoid overcooking which makes them tough.
• Serve immediately for the best experience, as the shrimp and garlic oil are best enjoyed warm.

Keywords: Gambas al Ajillo, Spanish garlic shrimp, tapas recipe, garlic shrimp, Spanish appetizer, seafood tapas