Spanish
⭐ Highly Rated
25 minmedium
SpanishAppetizer
Recipe Story
origins & traditionsGambas al Ajillo is one of Spain's most beloved tapas, featuring plump shrimp bathed in golden olive oil infused with sliced garlic and a hint of heat from guindilla peppers or red pepper flakes. This iconic dish originates from the tapas bars of Madrid and Andalusia, where it's traditionally served bubbling hot in a small terracotta cazuela. The key to perfect gambas al ajillo lies in the quality of ingredients: fresh shrimp, premium extra virgin olive oil, and plenty of garlic that becomes sweet and mellow as it slowly cooks. The oil becomes a precious sauce, perfect for soaking up with crusty bread. This dish embodies the Spanish philosophy of simple ingredients prepared with care, creating maximum flavor with minimal fuss. It's quick to prepare, making it ideal for entertaining, yet elegant enough to impress any guest.
Instructions
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Pat the shrimp completely dry with paper towels and season lightly with salt. Set aside at room temperature.
Peel and thinly slice the garlic cloves lengthwise, ensuring even thickness for consistent cooking.
Heat olive oil in a large skillet or traditional cazuela over medium heat until it shimmers but does not smoke.
Add the sliced garlic to the oil and cook gently for 2-3 minutes, stirring frequently, until fragrant and just beginning to turn golden. Do not let it brown or burn.
Add the red pepper flakes and stir for 10 seconds to release their flavor into the oil.
Increase heat to medium-high and add the shrimp in a single layer. Cook without moving for 1-2 minutes until the bottoms turn pink.
Flip each shrimp and cook for another 1-2 minutes until fully cooked through and opaque.
Remove from heat immediately and stir in fresh parsley.
Add a squeeze of fresh lemon juice and taste, adjusting salt if needed.
Serve immediately while still sizzling, with crusty bread for dipping in the flavorful garlic oil.
Gambas al Ajillo
4.6 (21)
Classic Spanish garlic shrimp sizzled in olive oil with red pepper flakes, creating an aromatic and flavorful tapas dish that captures the essence of traditional Spanish cuisine in every bite.
easy
18 min
4 servings
Ingredients
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Main Ingredients
- 500 grams shrimp, peeled and deveined, tails on
- 6 cloves garlic, thinly sliced
- 6 tablespoons olive-oil
Seasonings
- 1/2 teaspoons cayenne, or to taste
- 3 tablespoons parsley, fresh, chopped
- 1/2 teaspoons salt
- 1/4 teaspoons black-pepper, freshly ground (optional)
For Serving
- 1 pieces lemon, cut into wedges
- 8 slices bread, crusty, for serving
Chef Tips
expert advice•Chef Notes: Use the best quality olive oil you can afford, as it's the star of this dish.
•Spanish extra virgin olive oil is ideal.
•For authentic flavor, seek out dried guindilla peppers instead of red pepper flakes.
•Don't overcook the shrimp - they should be just opaque and tender.
•If your shrimp release water during cooking, remove them temporarily and let the liquid evaporate before returning them to the pan.
•For a more intense garlic flavor, add half the garlic at the beginning and the other half near the end.
•This dish is traditionally served in the cooking vessel, so consider using individual cazuelas for an authentic presentation.
•The leftover garlic oil is precious - save it for drizzling over vegetables or pasta.
•For variation, add a splash of dry sherry or white wine after cooking the garlic for added depth.
•Some regions add a bay leaf during cooking for subtle herbal notes.
