SpanishSnack

Recipe Story

origins & traditions

Gambas al Ajillo is one of Spain's most beloved tapas dishes, featuring plump shrimp sautéed in abundant olive oil with sliced garlic and a touch of dried chili. This simple yet spectacular dish originated in the coastal regions of Spain and has become a staple in tapas bars throughout the country. The key to perfect Gambas al Ajillo lies in the quality of ingredients and proper technique: fresh shrimp, premium Spanish olive oil, thinly sliced garlic that turns golden but never burnt, and just enough heat from guindilla peppers or red pepper flakes. Traditionally served in a small earthenware dish called a cazuela, the shrimp arrive at the table still sizzling in aromatic garlic oil. Diners use crusty bread to soak up every drop of the flavorful oil, making this dish as much about the sauce as the shrimp themselves. Perfect as an appetizer or light meal, this dish embodies the Spanish philosophy of simple ingredients transformed into something extraordinary through careful preparation and quality components.

Instructions

step by step

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Pat the shrimp dry with paper towels and season lightly with salt. Set aside at room temperature.
Peel and thinly slice the garlic cloves into uniform pieces, about 1/8 inch thick.
In a large skillet or traditional Spanish cazuela, heat the olive oil over medium heat until it shimmers but does not smoke.
Add the sliced garlic to the oil and cook for 1-2 minutes, stirring constantly, until the garlic just begins to turn golden and releases its aroma. Do not let it brown.
Add the red pepper flakes or cayenne pepper to the oil and stir for 10 seconds to release the heat.
Immediately add all the shrimp in a single layer. They should sizzle when they hit the oil.
Cook the shrimp for 2 minutes on one side without moving them, then flip each shrimp individually.
Cook for another 2 minutes on the second side until the shrimp are pink and just cooked through.
Remove from heat immediately and add the chopped parsley, stirring gently to combine.
Add a squeeze of fresh lemon juice and adjust salt to taste.
Serve immediately in the cooking vessel while still sizzling, with plenty of crusty bread on the side for dipping.

Gambas al Ajillo

4.7 (19)

Sizzling Spanish garlic shrimp cooked in olive oil with a hint of chili, served as a classic tapas dish that captures the essence of Spanish coastal cuisine in every bite.

easy

18 min

4 servings

Ingredients

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Main Ingredients

500 grams shrimp, peeled and deveined
8 tablespoons olive-oil

Aromatics

6 cloves garlic, thinly sliced

Spices

1/2 teaspoons cayenne

Herbs

3 tablespoons parsley, fresh, chopped

Seasonings

1/2 teaspoons salt

Finishing

1/2 pieces lemon, for juice

For Serving

8 slices bread, crusty, for serving

Chef Tips

expert advice

•The secret to perfect Gambas al Ajillo is using enough olive oil - it should almost cover the shrimp and create a sauce.

•Don't skimp on quality here; use good Spanish olive oil for authentic flavor.

•Watch the garlic carefully as it can go from golden to burnt in seconds, which will turn the oil bitter.

•For best results, use fresh, never frozen shrimp if possible, and remove them from refrigeration 15 minutes before cooking.

•The shrimp should be deveined but you can leave the tails on for presentation.

•If you like more heat, add an extra pinch of cayenne or use a whole dried guindilla pepper.

•Some regions add a splash of dry white wine or sherry after adding the shrimp for extra depth.

•This dish is meant to be eaten immediately while the oil is still bubbling, so have your guests seated and your bread ready before you start cooking.