Name: Gambas al Ajillo (Spanish Garlic Shrimp) Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Spanish
Ingredients: 1 lb large shrimp, peeled and deveined; Kosher salt, to taste; 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

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Introduction

Gambas al Ajillo is a classic Spanish dish featuring succulent shrimp cooked in fragrant garlic and olive oil. This simple yet flavorful recipe brings a taste of Spain to your table in under 20 minutes, perfect for a quick appetizer or a light meal.

A blue bowl with a terracotta inside holds a shrimp dish with about two layers of shrimp, each coated in a bright red sauce and sprinkled with chopped green herbs and bits of garlic. The shrimp are plump and have a light pink and white color with specks of red from the sauce. In the background, there is a small white bowl with red chili flakes and slices of toasted bread on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp, peeled and deveined
Kosher salt
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

Step 1: Pat the shrimp dry with paper towels, then season them with kosher salt. Set aside while you prepare the other ingredients.
Step 2: Heat the olive oil over medium heat in a skillet until shimmering but not smoking. Add the chopped garlic and red pepper flakes, cooking for up to 60 seconds until the garlic lightly browns. Be careful not to burn it.
Step 3: Add the shrimp and sprinkle in the paprika. Cook, stirring and tossing regularly, until the shrimp turn opaque and pink, about 3 minutes depending on size. Remove the pan from heat once done.
Step 4: Stir in the dry sherry (or white wine), lemon juice, and chopped parsley. Mix well to combine all the flavors.
Step 5: Transfer the shrimp and garlic sauce to a serving bowl. Serve immediately with crusty bread to soak up the delicious oil.

Tips & Variations

For a milder dish, reduce the red pepper flakes or omit them entirely.
Use fresh garlic for the best flavor; garlic powder won’t provide the same punch.
Substitute dry sherry with dry white wine or omit alcohol altogether for a non-alcoholic version.
Add a splash of smoked paprika for a deeper, smoky flavor.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the shrimp. This dish is best enjoyed fresh but can be served cold on salads or tapas.

How to Serve

A bowl with three layers is filled with cooked shrimp in a red sauce, garnished with chopped green herbs and pieces of garlic on top. The shrimp are orange and white, the sauce is bright red, and the herbs scattered on them are green. The bowl is white with a dark blue rim and sits on a white marbled surface. To the side, there are two pieces of toasted bread with a light brown color, and in the upper left corner, there is a smaller white bowl filled with crushed red chili flakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works fine as long as you thaw and pat them dry thoroughly before cooking to avoid excess moisture.

What can I serve with Gambas al Ajillo?

Traditionally served with crusty bread to soak up the garlicky oil, this dish also pairs well with rice, roasted vegetables, or a fresh green salad.