Name: Gambas al Ajillo Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Spanish
Ingredients: 1 ½ pounds large shrimp, peeled and deveined with tails on; 6 garlic cloves, thinly sliced; ¼ cup extra virgin olive oil; 1 dried red chili or ½ teaspoon red pepper flakes; 2 tablespoons dry sherry or white wine; 2 tablespoons fresh parsley, chopped; Salt to taste; Crusty bread for serving

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If there’s a dish that instantly transports you to a sun-soaked Spanish tavern, it’s Gambas al Ajillo. This sizzling shrimp appetizer is the definition of simple indulgence: plump shrimp bathed in garlicky olive oil, kissed with a hint of chili and brightened by fresh parsley. Whether you’re planning tapas night or simply looking to treat yourself, this classic Spanish delight packs restaurant wow-factor into a remarkably easy recipe. Gather some friends (and plenty of crusty bread!) because Gambas al Ajillo has a way of making any meal feel like a celebration.

Ingredients You’ll Need

The magic of Gambas al Ajillo is all about humble ingredients working together in perfect harmony. Every component plays a part, so choose the freshest you can find—these flavors will shine straight through to your plate!

Large shrimp (1 ½ pounds): Choose peeled and deveined shrimp with tails on for the best bite and easiest eating.
Garlic (6 cloves, thinly sliced): The star of the show, sliced garlic infuses the oil and shrimp with irresistibly fragrant depth.
Extra virgin olive oil (¼ cup): A generous pour of good olive oil is essential for that luxurious, rich sauce—Spanish, if you can find it!
Dried red chili or red pepper flakes (1 dried chili or ½ teaspoon): A little heat heightens the dish and brings excitement to every bite.
Dry sherry or white wine (2 tablespoons): A quick splash deglazes the pan and adds a lovely hint of acidity and complexity.
Fresh parsley (2 tablespoons, chopped): Sprinkled at the end, parsley lifts everything with herbal freshness and vibrant color.
Salt (to taste): A pinch brings all these bold flavors into delicious balance.
Crusty bread (for serving): Essential for soaking up every drop of the garlicky, spicy oil—don’t skip it!

How to Make Gambas al Ajillo

Step 1: Infuse the Oil

Begin by heating the extra virgin olive oil in a large skillet set over medium heat. Once warm, add the sliced garlic and your choice of dried red chili or red pepper flakes. Let them gently sizzle for 1 to 2 minutes—just until the garlic becomes fragrant and starts turning a pale gold. Be attentive here: you want golden, not burnt, garlic. This step is crucial for building the deep, aromatic foundation that defines authentic Gambas al Ajillo.

Step 2: Cook the Shrimp

Turn up the heat to medium-high and slide the shrimp into the garlicky, chili-speckled oil. Sprinkle them with a pinch of salt. Stir and toss the shrimp occasionally for 2 to 3 minutes, watching as they turn a beautiful pink and become opaque. The speed and sizzle lock in their natural sweetness without overcooking, which keeps each bite juicy and tender.

Step 3: Add Sherry or Wine

With the shrimp just cooked through, pour in the dry sherry or white wine. This will steam up immediately, deglazing the pan and pulling all that savory garlic-chili flavor into the sauce. Let it bubble for about a minute—just enough for the alcohol to cook off and the flavors to marry—before removing the pan from the heat.

Step 4: Finish and Serve

Scatter the chopped fresh parsley over the top while everything’s still piping hot. A quick, gentle stir distributes that fresh, green touch. Serve the Gambas al Ajillo right away, ideally straight from the skillet for maximum Spanish tavern vibes, with thick slices of warm, crusty bread ready for dipping.

How to Serve Gambas al Ajillo

Garnishes

A shower of freshly chopped parsley is classic, adding both color and a leafy, aromatic brightness to the hot shrimp. For a little extra flavor, a sprinkle of flaky sea salt or a squeeze of lemon juice just before serving can lift everything even more. Don’t forget a few extra slices of garlic from the pan—they’re golden little treasures!

Side Dishes

While Gambas al Ajillo is often enjoyed as part of a tapas spread, it pairs deliciously with a simple green salad, patatas bravas, and a glass of crisp Spanish white wine. If you want to keep it classic, serve with plenty of crusty bread or even over a mound of steamed rice to catch all that garlicky oil.

Creative Ways to Present

For a fun twist, try serving Gambas al Ajillo in individual mini skillets or terracotta cazuelas—just like in Spain! You can also skewer the shrimp and serve on small plates with extra sauce on the side. If you’re making a tapas party, nestle the dish in the center of a beautiful board surrounded by olives, charcuterie, and manchego cheese for an impressive spread.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (a rare occasion!), let them cool before transferring to an airtight container. Refrigerate for up to 2 days. The flavors will continue to meld and develop, so the Gambas al Ajillo may taste even more delicious the next day.

Freezing

While shrimp can be frozen, the delicate texture of Gambas al Ajillo is best enjoyed fresh. If you must freeze, do so in a well-sealed container for up to 1 month. Thaw overnight in the refrigerator before reheating, but note the shrimp may lose some of their tenderness.

Reheating

To reheat, gently warm the shrimp and sauce in a skillet over low heat just until hot, being careful not to overcook. Avoid the microwave, which can make shrimp rubbery. Add a splash of extra oil or a squeeze of lemon if needed to revive the flavors.

FAQs

What does Gambas al Ajillo mean?

Gambas al Ajillo literally translates to “shrimp with garlic” in Spanish. It’s a beloved tapas dish that celebrates the bold flavors of fresh shrimp simmered with olive oil, garlic, and usually a hint of chili and parsley.

Can I use frozen shrimp for Gambas al Ajillo?

Absolutely! Just make sure to fully thaw, peel, and pat the shrimp dry before cooking. This helps them sear nicely and soak up all the garlicky goodness without releasing excess water into the pan.

How spicy is Gambas al Ajillo?

The heat level is entirely up to you. Using a whole dried chili will provide a gentle warmth, while red pepper flakes let you easily dial spice up or down to suit your preference. For a mild version, simply use less chili—or skip it altogether.

Can I make Gambas al Ajillo without alcohol?

Yes! If you’d rather skip the sherry or wine, just add a teaspoon of lemon juice or a splash of chicken or seafood broth instead. This will still give the sauce a nice bit of brightness.

Why do some recipes serve Gambas al Ajillo in a cazuela?

A cazuela, a traditional Spanish clay dish, retains heat beautifully and brings a rustic, authentic look to the table. Serving Gambas al Ajillo in a cazuela keeps the shrimp sizzling hot and makes for a true tapas experience.

Final Thoughts

Few dishes capture the spirit of Spanish cooking like Gambas al Ajillo—rich, lively, and packed with flavor in every bite. I hope you’ll give this recipe a try, whether you’re hosting friends or just want to brighten up a weeknight meal. Trust me, you’ll be hooked from the very first sizzling, garlicky forkful!

Gambas al Ajillo Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 17 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Gambas al Ajillo, also known as Spanish Garlic Shrimp, is a classic tapas dish that features succulent shrimp cooked in a flavorful garlic-infused olive oil sauce. This recipe is quick and easy to prepare, making it perfect for entertaining or a simple weeknight meal.

Ingredients

Scale

Shrimp:

1 ½ pounds large shrimp, peeled and deveined with tails on

Garlic:

6 garlic cloves, thinly sliced

Olive Oil:

¼ cup extra virgin olive oil

Red Chili or Red Pepper Flakes:

1 dried red chili or ½ teaspoon red pepper flakes

Sherry or White Wine:

2 tablespoons dry sherry or white wine

Parsley:

2 tablespoons fresh parsley, chopped

Salt:

Salt to taste

Crusty Bread:

Crusty bread for serving

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Instructions

Heat the Olive Oil: Heat the olive oil in a large skillet over medium heat.
Sauté Garlic and Chili: Add the sliced garlic and dried chili or red pepper flakes. Sauté gently for 1-2 minutes until fragrant.
Cook Shrimp: Increase heat, add shrimp, season with salt, and cook for 2-3 minutes until pink.
Add Sherry: Pour in sherry or white wine and cook for another minute.
Finish and Serve: Remove from heat, sprinkle with parsley, and serve immediately with bread.