Spanish Garlic Shrimp (Gambas al Ajillo)

Prep Time 10 mins
Cook Time 8 mins
Rest Time 2 mins
Total Time 20 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
Description

Spanish Garlic Shrimp, known as Gambas al Ajillo, is a classic Spanish tapas dish made with juicy shrimp sautéed in fragrant olive oil, garlic, and chili. This quick and flavorful recipe delivers bold Mediterranean taste in under 20 minutes, making it perfect for appetizers, light dinners, or entertaining guests.

Ingredients
    For the Garlic Shrimp
  • 500 g shrimp (peeled and deveined, tail-on preferred)
  • 6 tbsp olive oil (extra virgin recommended)
  • 6 cloves garlic (thinly sliced)
  • 1 tsp red chili flakes (adjust to taste)
  • 1 tsp smoked paprika (optional but traditional for depth)
  • 0.5 tsp salt (or to taste)
  • 0.25 tsp black pepper
  • 1 tbsp lemon juice (freshly squeezed)
  • 2 tbsp fresh parsley (finely chopped)
    • For Serving
  • 1 loaf crusty bread (sliced, for dipping)
  • 1 lemon (cut into wedges)
Instructions
    Prepare the Shrimp
  1. 1
    Rinse the shrimp under cold water and pat them completely dry using paper towels. This step is important to ensure proper searing instead of steaming. Keep them at room temperature for 5–10 minutes before cooking.
    2. Infuse the Oil
  2. 2
    Heat olive oil in a wide skillet over medium heat (around 160–180°C). Add the sliced garlic and cook gently for 1–2 minutes until it becomes fragrant and lightly golden. Do not let it burn, as burnt garlic will turn bitter.
    3. Add Chili and Flavor Base
  3. 3
    Add red chili flakes and smoked paprika to the oil. Stir briefly (about 20–30 seconds) to release their aroma into the oil, creating a rich flavor base.
    4. Cook the Shrimp
  4. 4
    Increase heat slightly to medium-high and add the shrimp in a single layer. Cook for about 2 minutes on one side, then flip and cook another 1–2 minutes until they turn pink and opaque. Avoid overcooking, as shrimp can become rubbery very quickly.
    5. Season and Finish
  5. 5
    Add salt, black pepper, and lemon juice. Stir gently to coat the shrimp evenly. Turn off the heat and sprinkle freshly chopped parsley over the dish.
    6. Rest and Serve
  6. 6
    Let the shrimp rest for 1–2 minutes in the hot oil to absorb maximum flavor. Serve immediately in the same pan for an authentic Spanish presentation, along with crusty bread to soak up the garlic-infused oil.
Note

Shrimp Quality: Use fresh or properly thawed shrimp for the best texture and flavor.

Oil Matters: High-quality olive oil is key—it forms the base of the sauce.

Spice Level: Adjust chili flakes depending on your tolerance.

Do Not Overcook: Shrimp cook very fast; remove them as soon as they turn pink.

Variation: Add a splash of white grape juice (or non-alcoholic substitute) for extra depth if preferred.

Serving Tip: Always serve hot—this dish loses its magic when cold.

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat gently on low heat to avoid overcooking the shrimp.
Keywords: quick, easy, seafood, Mediterranean, tapas
Read it online: https://petitepanini.com/recipe/spanish-garlic-shrimp-gambas-al-ajillo/