If there’s one dish that can instantly transport you to a sun-drenched tapas bar in Spain, it’s Gambas Al Ajillo (Spanish Garlic Shrimp). Plump, juicy shrimp sizzling in fragrant olive oil, laced with golden garlic, a lively kick of red pepper flakes, and finished with a splash of dry sherry and fresh herbs. This irresistible classic is as much about the aroma as it is about the rich and vibrant flavor. Whether you’re looking to impress guests or simply craving a taste of authentic Spanish cuisine Appetizer.
Ingredients You’ll Need
The beauty of Gambas Al Ajillo (Spanish Garlic Shrimp) is in its simplicity: every ingredient has a starring role, creating a bold symphony of flavors with just a handful of kitchen staples. Here’s what you’ll need, along with a tip for each component.
- Shrimp: Opt for large, fresh shrimp (tails on) for the most succulent, juicy bites and authentic texture.
- Extra virgin olive oil: Use a good quality oil — it’s the foundation for the garlicky sauce and carries all the flavors.
- Garlic: Slice it thin to quickly infuse the oil without burning and to give those lovely golden garlic chips.
- Red pepper flakes: Adjust to your preferred spice level, but don’t skip them—this is where the dish gets its signature kick!
- Dry sherry or white wine: Adds a touch of acidity and depth, elevating the sauce perfectly.
- Fresh parsley: Sprinkle on at the end for a burst of color and freshness that brightens up every bite.
- Lemon juice: Just a splash brings all the flavors together and balances the richness of the oil.
- Salt and pepper: Season lightly at the start and adjust to taste, allowing the shrimp and garlic to shine.
- Crusty bread: Essential for dipping into that luscious, garlicky oil—trust me, you won’t want to waste a drop.
How to Make Gambas Al Ajillo (Spanish Garlic Shrimp)
Step 1: Prep the Shrimp
Start by patting the peeled and deveined shrimp dry with a paper towel, which helps them sear instead of steam. Give them a quick toss with some salt and pepper. Seasoning at this stage lets the flavors get right into the shrimp, and keeping the tails on keeps them juicy, plus makes for a lovely presentation.
Step 2: Infuse the Olive Oil
In a large skillet or traditional Spanish cazuela, pour in the extra virgin olive oil and warm it over medium heat. Add the thinly sliced garlic. Let it gently sizzle for one or two minutes until it turns golden and fragrant—watch it closely so it doesn’t brown too quickly. This step is key: you’re building the entire foundation of flavor for Gambas Al Ajillo (Spanish Garlic Shrimp).
Step 3: Spice It Up
Once the garlic is shimmering and aromatic, stir in the red pepper flakes. The quick burst of heat from the flakes infuses the oil, giving the entire dish that classic Spanish warmth. If you like it mellow, stick with half a teaspoon—or add more if you’re in the mood for a little tapas heat!
Step 4: Sear the Shrimp
Raise the heat to medium-high and add the seasoned shrimp in a single layer. Let them sear, undisturbed, for about 1 to 2 minutes per side. The shrimp will go from gray and translucent to a beautiful, vibrant pink. Resist the urge to move them around too much; a good sear locks in all that natural sweetness.
Step 5: Deglaze and Finish
Pour in the dry sherry or white wine, scraping up all the caramelized bits from the bottom of the pan. Let it bubble away for about a minute, just long enough to reduce slightly and meld all the flavors. Remove the pan from the heat, then stir in the freshly chopped parsley and a splash of lemon juice. Right here is where the magic happens—herbaceous, zesty, and absolutely tantalizing.
Step 6: Serve Immediately
For the full Spanish experience, bring the sizzling shrimp right to the table in the skillet or a warmed serving dish. Set out plenty of crusty bread to mop up every last drop of Garlicky, spicy sauce from your Gambas Al Ajillo (Spanish Garlic Shrimp). Enjoy the aromas and watch everyone dig in—it’ll disappear fast!
How to Serve Gambas Al Ajillo (Spanish Garlic Shrimp)
Garnishes
A final flourish of fresh parsley scattered over the shrimp brings color and a bright, grassy note that pairs perfectly with the richness of the dish. A few wedges of lemon on the side let guests add their own customizing zest. For an extra Spanish touch, you could even add a sprinkle of flaky sea salt before serving.
Side Dishes
To capture the true tapas spirit, serve your Gambas Al Ajillo (Spanish Garlic Shrimp) with crusty bread—think rustic baguette or a chewy country loaf that’s excellent for soaking up the garlic-infused oil. Pair it with marinated olives, a simple green salad tossed with sherry vinegar, or patatas bravas for the ultimate Spanish feast.
Creative Ways to Present
Go beyond the classic skillet! Try spooning the shrimp over creamy polenta for a heartier meal, or pile them atop grilled crostini for a party-ready appetizer. For a colorful tapas platter, set the shrimp alongside other Spanish favorites like jamón, manchego cheese, and roasted peppers—it’s a guaranteed crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Store Gambas Al Ajillo (Spanish Garlic Shrimp) in an airtight container in the fridge for up to two days. The flavors will deepen overnight, but be aware that the shrimp are best enjoyed while still juicy and tender.
Freezing
While the dish is best fresh, you can freeze cooked shrimp in its garlicky oil for up to a month. Cool it completely before sealing in a freezer-safe container. Be gentle during thawing to preserve the texture of the shrimp.
Reheating
For best results, reheat Gambas Al Ajillo (Spanish Garlic Shrimp) in a pan over gentle, low heat just until warmed through. Avoid the microwave if you can—it tends to overcook shrimp, making them rubbery rather than tender.
FAQs
What kind of shrimp should I use for Gambas Al Ajillo (Spanish Garlic Shrimp)?
Large, raw shrimp (peeled and deveined, tails on) are traditional, but you can use frozen as long as they’re thawed and well dried. The fresher, the better for maximum flavor and tender texture.
Can I substitute the sherry with something else?
Absolutely! If you don’t have sherry on hand, a dry white wine works beautifully. You can also use a splash of chicken broth and a touch more lemon juice for a non-alcoholic version.
Is this dish spicy?
Gambas Al Ajillo (Spanish Garlic Shrimp) gets a gentle heat from the red pepper flakes, but you can easily adjust the amount to suit your taste. Start with less if you’re sensitive to spice, or add more for a fiery kick.
Can I make this dish ahead for a party?
This dish is at its absolute best when served straight from the pan, but you can prep all your ingredients in advance and cook it just before guests arrive. If making ahead, keep the shrimp undercooked so they don’t turn rubbery when reheated.
What should I do if I accidentally burn the garlic?
Bitter garlic is a no-go! If your garlic gets too dark, start over with fresh oil and sliced garlic. The flavor of Gambas Al Ajillo (Spanish Garlic Shrimp) relies on that sweet, golden garlic—not bitter, burnt bits.
Final Thoughts
If you’re ready for a flavor-packed adventure that’s equally suited to a cozy night in or an exciting tapas gathering, Gambas Al Ajillo (Spanish Garlic Shrimp) is the answer. It’s stunningly simple yet layered with bold Spanish character—give it a try and watch everyone reach for just one more piece of bread to soak up that dreamy, garlicky sauce!
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Gambas Al Ajillo (Spanish Garlic Shrimp) Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the bold flavors of Spain with this classic Gambas Al Ajillo recipe. Succulent shrimp cooked in fragrant garlic-infused olive oil, finished with a splash of sherry and fresh herbs. Perfect for a tapas night or a quick appetizer!
Ingredients
Ingredients:
- 1 pound large shrimp (peeled and deveined, tails on)
- 1/4 cup extra virgin olive oil
- 6 cloves garlic (thinly sliced)
- 1/2 teaspoon red pepper flakes
- 1/4 cup dry sherry or white wine
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- Pat the shrimp dry and season lightly with salt and pepper. In a large skillet or cazuela, heat the olive oil over medium heat. Add the sliced garlic and cook for about 1 to 2 minutes until fragrant and just starting to turn golden, being careful not to burn it.
- Add the red pepper flakes and stir. Increase the heat to medium-high and add the shrimp in a single layer. Cook for about 1 to 2 minutes per side until the shrimp turn pink and opaque.
- Pour in the dry sherry or white wine and cook for another minute until slightly reduced. Remove from heat and stir in the fresh parsley and lemon juice.
- Serve immediately in the skillet with plenty of crusty bread to soak up the garlicky oil.
Notes
- Use the freshest shrimp possible for the best flavor.
- Adjust the red pepper flakes to your preferred spice level.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 150mg
