Gambas al Ajillo (Spanish Garlic Shrimp) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Final Flavorings: Stir in the dry sherry (or white wine), freshly squeezed lemon juice, and chopped parsley, mixing well to combine the flavors.
- 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
