Spanish Garlic Shrimp Gambas al Ajillo Recipe

Name: Spanish Garlic Shrimp Gambas al Ajillo Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 500 g shrimp (peeled and deveined); 4 cloves garlic (thinly sliced); 1/2 cup olive oil (extra virgin); 1 tsp red pepper flakes (adjust to taste); 1/4 cup fresh parsley (chopped); 1 tbsp lemon juice (freshly squeezed); to taste salt; to taste black pepper

20 min 4 servings Easy

All Recipes

Savour the authentic flavours of Spain with Gambas al Ajillo, a classic tapas dish featuring succulent shrimp in a garlic-infused olive oil.

Prep

10 min

Cook

10 min

Total

20 min

Servings

Difficulty

Easy

Gambas al Ajillo, or Spanish Garlic Shrimp, is a quintessential tapas dish that brings the vibrant flavours of Spain to your table. Originating from the sunny coasts of Spain, this dish captures the essence of Mediterranean cuisine with its simplicity and bold taste. This recipe is perfect for seafood lovers who appreciate the aromatic blend of garlic and tender shrimp. The key to its success lies in using high-quality olive oil and fresh shrimp, which ensures that each bite is bursting with flavour. Whether you're hosting a tapas night or looking for a quick weeknight dinner, this dish is sure to impress. Our version stays true to its roots by using traditional ingredients and techniques. It's an excellent choice for those who enjoy authentic Spanish cuisine and want to recreate the experience at home.

Instructions

Prepare the shrimp

Rinse and pat dry the shrimp with paper towels. Season lightly with salt and black pepper.

Pro tip: Ensure shrimp are completely dry to avoid splattering when added to hot oil.

Heat the oil

In a large skillet, heat olive oil over medium heat until shimmering but not smoking.

Pro tip: Use a wide skillet to avoid overcrowding the shrimp.

Cook the garlic

Add the sliced garlic to the oil and cook until golden brown, about 1-2 minutes. Be careful not to burn the garlic.

Pro tip: Keep a close eye on the garlic as it can burn quickly.

Add the shrimp

Increase the heat to medium-high and add the shrimp and red pepper flakes. Cook for 2 minutes on each side, or until shrimp are pink and opaque.

Pro tip: Shrimp cook quickly; do not overcook as they will become rubbery.

Finish the dish

Remove the skillet from heat and stir in lemon juice and chopped parsley. Adjust seasoning with more salt and pepper if needed.

Pro tip: Add lemon juice off the heat to maintain its fresh flavour.

Serve

Transfer to a serving dish and serve immediately with crusty bread.

Pro tip: Serve hot to enjoy the full aroma and flavour of the garlic and shrimp.

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Tips & Tricks

Use fresh shrimp for the best flavour and texture.
Adjust the amount of garlic to suit your taste preference.
Serve immediately for maximum aroma and taste.

Frequently Asked Questions

What is Spanish garlic shrimp gambas al ajillo?

Gambas al Ajillo is a traditional Spanish tapas dish made with shrimp cooked in olive oil and garlic.

How many calories are in gambas al ajillo?

A serving of gambas al ajillo contains approximately 280 calories.

Can I make gambas al ajillo ahead of time?

It's best served fresh, but you can prepare ahead and gently reheat in a skillet over low heat.

What should I serve with gambas al ajillo?

Serve with crusty bread or as part of a tapas spread with olives, cheeses, and cured meats.

How do I ensure my shrimp are perfectly cooked?

Cook shrimp until they turn pink and opaque, about 2 minutes per side, to avoid overcooking.

Serving Suggestions

Gambas al Ajillo is best served immediately, while the shrimp are hot and the garlic aroma is at its peak. Pair this dish with a crusty baguette to soak up the delicious, garlicky olive oil, or serve it alongside other tapas for a full Spanish spread. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, being careful not to overcook the shrimp. This dish does not freeze well, as the texture of the shrimp can become rubbery.