Gambas al Ajillo (Spanish Garlic Shrimp)
Updated: 2 days ago
Juicy shrimp, golden garlic and a chili-spiked olive oil that demands crusty bread: Spain’s most famous tapa, ready in about 15 minutes.
TIME 15 minutes | SERVES 2 to 4 | LEVEL Easy |
Why You'll Love It
READY IN ABOUT 15 MINUTES Faster than a takeaway | BIG FLAVOR, FEW INGREDIENTS Shrimp, garlic, olive oil and chili |
MADE FOR SHARING Serve sizzling with bread for dipping | ENDLESSLY VERSATILE Tapas, a starter, or tossed with pasta |
Tested in my kitchen · TODAY show regular · Parade magazine's chef for 10 years · About Chef Jon → |
Gambas al Ajillo (Spanish Garlic Shrimp)
Serves 4 as tapas, 2 as a main | Prep: 10 minutes | Cook: 5 minutes
Ingredients
1 pound large shrimp (21 to 25 per pound), peeled and deveined
½ teaspoon kosher salt
½ cup extra-virgin olive oil
8 garlic cloves, thinly sliced
½ teaspoon red pepper flakes, or 1 to 2 dried guindilla chilies
½ teaspoon smoked paprika (pimentón), optional
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Crusty bread, to serve
Method
STEP 1 OF 4
Season the Shrimp
Pat the shrimp dry and toss with the salt. Let sit while you prepare the garlic.
You'll know it's right when the shrimp feel dry to the touch, so they sizzle in the oil instead of spattering. |
STEP 2 OF 4
Infuse the Oil
Warm the olive oil and garlic in a 10- to 12-inch skillet or terracotta cazuela over medium-low heat until the garlic is fragrant and pale gold, 3 to 4 minutes. Don’t let it brown.
Stir in the chili and paprika, if using, and cook for 30 seconds.
You'll know it's right when the oil smells sweetly of garlic and the slices are pale gold, not brown. |
If something's off: if the garlic starts to brown, pull the pan off the heat straight away. If it has gone dark, start again with fresh oil and garlic, because burnt garlic makes the whole dish bitter. |
STEP 3 OF 4
Cook the Shrimp
Raise the heat to medium, add the shrimp in a single layer, and cook until just pink, 1 to 2 minutes per side.
You'll know it's right when the shrimp have just turned pink and opaque, with no grey left in the middle. |
STEP 4 OF 4
Finish and Serve
Add the sherry and lemon juice and let it sizzle for a few seconds. Scatter with parsley and serve immediately, sizzling, with crusty bread for the oil.
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Tips for Success
Dry the Shrimp
Wet shrimp spatter and cool the oil.
Low and Slow for the Garlic
Pale gold, never brown. Burnt garlic makes the oil bitter.
Don’t Overcook the Shrimp
They’re done the moment they turn pink and opaque.
Use Good Olive Oil
It’s the sauce, so use one you’d happily dip bread into.
What Is Gambas al Ajillo?
Gambas al ajillo, or Spanish garlic shrimp, is a classic tapas dish of shrimp cooked in olive oil with plenty of garlic and a little chili. It’s typically served bubbling hot in a small earthenware dish, steam rising and oil sizzling, and it’s adored across Spain for good reason.
Looking for the ultimate garlic shrimp? This is it: bold, sizzling and unapologetically delicious. The real prize is the oil left in the dish—golden, garlicky and fragrant—so have plenty of crusty bread ready.
The Secret Is Gentle Garlic
The garlic needs to infuse the oil slowly over low heat, turning pale gold rather than brown. Burnt garlic turns bitter, and in a dish this simple there’s nowhere to hide. Once the oil is fragrant, the shrimp go in and cook in just a couple of minutes.
Common Mistakes to Avoid
Browning the garlic: it turns bitter
Crowding the pan: the shrimp steam instead of sizzling
Overcooking the shrimp: they turn rubbery in seconds
Forgetting the bread: the garlic oil is the best part
What to Serve with Gambas al Ajillo
Plenty of crusty bread
Patatas bravas and other tapas
Seafood paella as a main
A chilled Albariño or fino sherry
How to Store
Best fresh: gambas al ajillo is best eaten straight from the pan.
Fridge: refrigerate leftovers for up to 2 days and reheat very gently, or toss through hot pasta.
Frequently Asked Questions
What does gambas al ajillo mean?
“Shrimp with garlic” in Spanish.
Can I use frozen shrimp?
Yes. Thaw them in the fridge or under cold running water and pat very dry.
What can I use instead of sherry?
A dry white wine, or simply an extra squeeze of lemon.
What should I serve it in?
A traditional terracotta cazuela keeps it sizzling at the table, but any skillet works.
You Might Also Like
Try my Seafood Paella, Shrimp Scampi, and Moules Frites.
Recommended Equipment
Make this recipe easier with the right tools: Cast Iron Skillet, Chef's Knife, Pairing Knife.
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