Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Gambas al ajillo is a classic Spanish tapa: shrimp cooked quickly in plenty of olive oil with sliced garlic, dried chili and a splash of sherry or lemon, then finished with parsley. It takes about ten minutes, and the garlicky oil left in the pan is the best part, so serve it with crusty bread to soak it up.

In Spain it is often brought to the table sizzling in a small clay dish. A skillet works perfectly at home. Serve it as a starter, or toss it with pasta or serve with rice and a salad for a quick dinner.

Buying shrimp

Most shrimp sold in stores has been frozen, even if it is displayed thawed at the counter. Buying it frozen and thawing it yourself is often fresher. Look for shrimp labeled with only shrimp and perhaps salt in the ingredients; some is treated with sodium phosphates to retain water, which makes it harder to brown.

Sizes are labeled by count per pound. Large shrimp, around 26 to 30 per pound, are a good size for this dish. To thaw, put the shrimp in a colander under cold running water for 5 to 10 minutes.

Cooking garlic in oil

The flavor of this dish depends on gently infusing the olive oil with garlic. Starting the garlic in cool oil and warming it slowly gives a sweet, mellow flavor. If the oil is too hot, the garlic browns in seconds and turns bitter. If that happens, it is worth starting over with fresh oil and garlic.

Ways to serve it

As a tapa, serve with bread, olives and a simple tomato salad. For dinner, toss the shrimp and all the oil with 8 ounces of cooked spaghetti and a little pasta water, or spoon over rice. It is also good over toasted bread rubbed with tomato.

The tapas tradition

Tapas are small dishes served in Spanish bars, often alongside a drink, and gambas al ajillo is one of the most popular. A spread of tapas might also include olives, marinated peppers, potato omelet, cured ham and grilled bread with tomato. Making two or three simple dishes at home is an easy way to put together a relaxed meal for friends.

To serve this dish the traditional way, cook it in a small cast-iron pan or flameproof clay dish and bring it to the table still sizzling. Set out plenty of bread, since soaking up the garlic oil is part of the fun.

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Gambas al ajillo is a classic Spanish tapa: shrimp cooked quickly in plenty of olive oil with sliced garlic, dried chili and a splash of sherry or lemon, then finished with parsley. It takes about ten minutes, and the garlicky oil left in the pan is the best part, so serve it with crusty bread to soak it up.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb large shrimp peeled and deveined, tails on or off
• 1/2 tsp salt divided
• 1/3 cup extra-virgin olive oil
• 6 cloves garlic thinly sliced
• 1/2 tsp red pepper flakes or 1 small dried chili, crumbled
• 1 tsp smoked or sweet paprika
• 2 tbsp dry sherry or white wine
• 1 tbsp lemon juice
• 2 tbsp fresh parsley chopped
• crusty bread for serving

Method

 

1. Pat the shrimp dry with paper towels and season with 1/4 teaspoon of the salt.
2. Put the olive oil and garlic in a large skillet over medium-low heat. Cook gently, stirring, for 2–3 minutes until the garlic is fragrant and just starting to turn golden. Do not let it brown.
3. Add the red pepper flakes and paprika and stir for a few seconds.
4. Raise the heat to medium-high, add the shrimp in a single layer and cook for 1–2 minutes, until pink on the bottom. Turn and cook 1 minute more.
5. Add the sherry and let it bubble for 30 seconds. Remove from the heat and stir in the lemon juice, parsley and remaining salt.
6. Serve immediately in the pan or a warm dish, with bread for the oil.

Notes

• Shrimp cook fast; take them off the heat as soon as they are pink and curled into a loose C.
• Slice the garlic rather than mincing it so it does not burn.

Storage

Best eaten immediately. Leftovers keep in the refrigerator for up to 2 days; reheat gently in a skillet just until warm, as shrimp turns rubbery when overcooked.

Substitutions

• Use white wine, broth or more lemon juice instead of sherry.
• Use scallops or cubes of firm white fish in place of shrimp.
• Leave out the chili for a milder dish.
• Add a pinch of saffron or a few cherry tomatoes with the shrimp.

Common questions

Can I use frozen shrimp?

Yes. Thaw completely and pat very dry before cooking.

Should I leave the tails on?

Tails on looks traditional and gives you something to hold; tails off is easier for pasta.

How do I know shrimp is cooked?

It turns opaque and pink and curls into a C shape. A tight O shape means it is overcooked.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.