🇪🇸 Spain · Food
Gambas al Ajillo (Garlic Shrimp)
By eatmundo · July 7, 2026
A sizzling, aromatic Spanish tapa that will transport you straight to the vibrant bars of Andalusia. Plump shrimp are quickly sautéed in olive oil with generous amounts of garlic and a touch of chili, creating an irresistible, flavor-packed dish best enjoyed with crusty bread for dipping.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare your shrimp by peeling and deveining them, if they aren't already. Pat them thoroughly dry with paper towels; this step is crucial for achieving a good sear.
- 2
Next, finely mince your garlic cloves. For the chilies, you can leave them whole or slice them for more heat. Gather your ingredients for quick assembly.
- 3
Heat 100ml of extra virgin olive oil in a traditional Spanish 'cazuela' or a small, heavy-bottomed skillet over medium-high heat until it shimmers gently.
- 4
Add the minced garlic and dried chilies to the hot oil. Sauté them for about 30 seconds until the garlic is fragrant and just beginning to turn golden. Be careful not to let the garlic burn, as it will become bitter.
- 5
Immediately add the prepared shrimp to the pan. Cook for 1 to 2 minutes per side, stirring occasionally, until the shrimp turn pink and opaque. Overcooking will make them tough, so watch closely!
- 6
Season the shrimp generously with salt to taste. Give everything a final quick stir to ensure the flavors are well distributed throughout the sizzling oil.
- 7
Remove the pan from the heat and stir in 2 tablespoons of freshly chopped parsley. The residual heat will warm the parsley and infuse its fresh aroma.
- 8
Serve your Gambas al Ajillo immediately, directly in the hot cazuela if possible, accompanied by plenty of crusty bread to soak up every last drop of the glorious garlicky oil. Enjoy this classic tapa hot!
Frequently Asked Questions
What kind of shrimp should I use for Gambas al Ajillo?+
For the best texture and flavor, use fresh or high-quality frozen raw shrimp, medium to large in size. Make sure they are peeled and deveined.
How do I prevent the garlic from burning and becoming bitter?+
Keep a close eye on the garlic; it cooks quickly. Add it to already hot oil and sauté for only about 30 seconds until fragrant and lightly golden, then immediately add the shrimp to stop the cooking process.
Can I make this dish ahead of time for a party?+
Gambas al Ajillo is best served immediately and piping hot directly from the pan. Reheating can cause the shrimp to become tough and rubbery, so it's not ideal for making ahead.
What should I serve with Gambas al Ajillo?+
Crusty bread is absolutely essential! It's perfect for soaking up the delicious, aromatic olive oil infused with garlic and chili, making it an integral part of the experience.
Mundo Match
Dishes across the world that share Gambas al Ajillo (Garlic Shrimp)'s core ingredients.
