Gambas al Ajillo (Spanish Garlic Shrimp)

Gambas al Ajillo in garlic oil sauce, garnished with fresh parsley and red chili flakes, served in a rustic pan.

Sizzling shrimp coated in garlic and olive oil, perfect for dipping with crusty bread.

5 from 1 vote

Print Pin

Course: Appetizer

Cuisine: Spanish

Keyword: appetizer, Gambas al Ajillo, garlic, shrimp, Spanish Garlic Shrimp, Spanish tapas

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 249.5kcal

Cost: $12

Ingredients

▢ 1 lb large shrimp peeled and deveined Choose fresh or frozen shrimp thawed if using frozen
▢ Kosher salt To taste
▢ ½ cup extra virgin olive oil Use high-quality olive oil for the best flavor
▢ 10 garlic cloves chopped Fresh garlic for a more robust flavor
▢ 1 teaspoon red pepper flakes Start with less for a milder spice
▢ 1 teaspoon paprika For added flavor and color
▢ 2 tablespoons dry sherry or dry white wine Adds depth to the sauce
▢ Juice of ½ lemon Freshly squeezed for the best flavor
▢ ½ cup chopped fresh parsley For garnish and freshness

Instructions

Pat the shrimp dry and season with kosher salt. Set aside.
Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers, but avoid letting it smoke. Add the garlic and red pepper flakes. Cook for about 60 seconds, or until the garlic turns golden, taking care not to burn it.
Add the shrimp and paprika to the skillet. Toss the shrimp regularly and cook until the flesh turns opaque and pearly pink, about 3 minutes (depending on the size of the shrimp). Remove the pan from the heat.
Stir in the dry sherry (or white wine), lemon juice, and chopped parsley.
Transfer the shrimp and sauce to a serving dish and serve immediately with your favorite crusty bread for dipping.

Notes

This classic Spanish dish combines garlicky shrimp and olive oil with a hint of spice, making it perfect for dipping with crusty bread. A simple, flavorful, and satisfying appetizer that transports you straight to Spain!

Nutrition