Gambas al Ajillo is one of those dishes that proves how far a few fresh ingredients can go. Sweet shrimp, warm garlic, good olive oil, a hint of chili, and a quick sizzle—then straight to the table with crusty bread to catch every drop. Below is a detailed, step-by-step recipe so you can nail the texture, aroma, and flavor at home.
What You’ll Need (Serves 2 as a main, 3–4 as a tapa)
- 400–500 g (14–18 oz) raw shrimp, peeled and deveined (tails on or off)
- 6–8 garlic cloves, thinly sliced
- 80–100 ml (⅓–½ cup) extra-virgin olive oil
- 1–2 small dried red chilies (guindillas) or ½–1 tsp red pepper flakes
- 2–3 tbsp dry sherry or white wine (optional but classic)
- 1 tbsp fresh lemon juice (plus extra wedges to serve)
- 2 tbsp chopped fresh parsley
- ½ tsp fine sea salt, plus more to taste
- Freshly ground black pepper
- Optional: pinch of smoked paprika for a deeper aroma
Equipment: A 20–24 cm (8–10 in) skillet or a small earthenware cazuela that can go on the stovetop, tongs, and a heatproof spatula.
Step-by-Step Instructions
1) Prep the Shrimp (5–10 minutes)
- Pat the shrimp very dry with paper towels. Moisture is the enemy of a quick sear and will dilute the oil.
- Season lightly with ¼ tsp salt and a few grinds of black pepper. If you like extra plumpness, briefly toss with ¼ tsp baking soda as well (optional) and refrigerate for 10 minutes, then wipe off excess before cooking.
2) Slice the Aromatics (2–3 minutes)
- Slice garlic thinly so it perfumes the oil without burning.
- Crumble or slice the dried chilies. Keep seeds for extra heat; remove for milder heat.
3) Infuse the Oil (3–5 minutes)
- Add olive oil, garlic, and chilies to the cold skillet. Turn heat to low-medium.
- Let the garlic slowly turn pale gold and fragrant. Stir occasionally. Do not rush—deep color means bitterness.
- If using smoked paprika, stir in just a pinch at the very end of this step so it blooms briefly without burning.
4) Cook the Shrimp (2–3 minutes total)
- Raise heat to medium. Slide in the shrimp in a single layer.
- Cook about 45–60 seconds until the undersides turn pink and lightly opaque.
- Flip and cook another 30–60 seconds. You want just-cooked, juicy shrimp—pull them the moment they curl into loose “C” shapes.
5) Deglaze and Brighten (30–60 seconds)
- With heat still on, add the sherry or white wine (if using). It will bubble. Scrape up any flavorful bits.
- Add lemon juice and most of the parsley. Taste the oil and adjust salt.
6) Serve Immediately
- Transfer everything—oil, garlic chips, and shrimp—into warm shallow bowls or serve directly in the hot cazuela.
- Finish with the remaining parsley and a squeeze of lemon.
- Bring bread to the table. The garlicky oil is the star—don’t leave any behind.
Technique Notes & Tips
- Garlic color is key: Aim for pale gold before adding shrimp. Too pale and flavor is flat; too dark and it turns bitter.
- Heat management: Start garlic in cold oil so it infuses gently. Turn up the heat only when the shrimp go in.
- Shrimp size: Medium to large (21–30 per lb) are ideal. Very small shrimp overcook too fast.
- Wine vs no wine: Dry sherry adds a classic, slightly nutty depth. If skipping wine, add an extra teaspoon of lemon juice at the end.
- Clay cazuela: If using earthenware, warm it gradually to avoid thermal shock. It holds heat and keeps the dish sizzling at the table.
- Make it a meal: Spoon over warm rice, pile onto toasted baguette, or serve with a simple green salad.
Variations
- Gambas al Ajillo “Verde”: Stir in extra parsley and a spoon of minced chives at the end.
- Smoky & Sweet: Add a small pinch each of smoked paprika and sweet paprika after the garlic has turned pale gold.
- With Mushrooms: Sauté sliced mushrooms in a bit of oil beforehand, remove, and fold back in during the deglaze step.
Prep & Cook Time
- Prep time: 10–15 minutes
- Cook time: 6–8 minutes
- Total: about 20 minutes
Nutrition (Per Serving, 1 of 3–4 tapas portions; estimates)
- Calories: ~240–290 kcal
- Protein: ~18–22 g
- Fat: ~18–22 g (mostly from olive oil)
- Carbohydrates: ~2–4 g
- Sodium: depends on shrimp and added salt
Allergens: shellfish.
Troubleshooting
- Garlic burned: Start over with fresh oil and garlic; burned garlic will overpower the dish.
- Shrimp rubbery: They were overcooked. Next time, reduce heat slightly and shorten the second side to 30–40 seconds.
- Too oily: This is a sauce-driven dish; serve with bread or rice to balance. You can reduce oil to ⅓ cup, but the garlic may cook less evenly—watch closely.
Serving Suggestion
Serve sizzling hot with plenty of bread, lemon wedges, and a light salad. If you’re pouring wine, a dry fino or a crisp white like Albariño complements the garlicky, citrusy oil beautifully.
Enjoy your Gambas al Ajillo—fast, fragrant, and perfect for sharing.
