Gambas al Ajillo (Spanish Garlic Shrimp)

Gambas al ajillo, or Spanish garlic shrimp, is a classic tapas dish made by quickly cooking shrimp in extra virgin olive oil with plenty of garlic and a touch of dried chili. My version adds smoked Spanish paprika and finishes the shrimp with fresh parsley and an optional splash of lemon juice or dry white wine.

Best of all, gambas al ajillo takes only about 10 minutes to make. Serve it sizzling hot with plenty of crusty bread to soak up the garlicky olive oil-you won't want to leave any of that sauce behind.

Jump to:

• Why you'll love this gambas al ajillo recipe
• What is Shrimp in Garlic Sauce?
• What shrimp should I use for gambas al ajillo?
• Key ingredients for gambas al ajillo
• How to Make Gambas al Ajillo
• Tips for the best gambas al ajillo
• Frequently Asked Questions:
• More Spanish tapas recipes to try
• 📖 Recipe

Why you'll love this gambas al ajillo recipe

• Ready in just 10 minutes
• Uses only a handful of simple ingredients
• Packed with garlic and Spanish olive oil flavor
• Easy to adjust from mild to spicy
• Perfect as a Spanish tapa, appetizer, or light main dish
• That flavorful garlic-infused olive oil is perfect for dipping crusty bread

What is Shrimp in Garlic Sauce?

Gambas al ajillo translates simply as "garlic shrimp" and is one of Spain's classic tapas dishes. You'll find variations served in tapas bars throughout Spain, often brought to the table sizzling in a small earthenware dish called a cazuela.

The basic preparation is wonderfully simple: shrimp, garlic, olive oil, and chili cooked quickly over high heat. My version adds smoked Spanish paprika for a little extra depth, along with parsley and an optional splash of lemon juice or dry white wine.

The key to great gambas al ajillo is using good extra virgin olive oil and plenty of garlic, then cooking the shrimp only until they're done. The flavorful olive oil left in the dish is just as important as the shrimp, so serve it with crusty bread for dipping.

What shrimp should I use for gambas al ajillo?

Use large raw shrimp that have been peeled and deveined. I prefer removing the shells completely because it makes this tapas dish easier to eat, although you can leave the tails on for presentation if you prefer.

Frozen shrimp work perfectly well. In fact, unless you live near an area where shrimp are caught locally, much of the "fresh" shrimp sold at the seafood counter has previously been frozen. Thaw frozen shrimp completely and pat them very dry before cooking. Removing excess moisture helps the shrimp cook quickly in the hot garlic oil instead of steaming.

Key ingredients for gambas al ajillo

• Shrimp: Use large raw shrimp that are peeled and deveined. Thaw frozen shrimp completely and pat them dry before cooking.
• Extra virgin olive oil: Olive oil forms the sauce, so use a good-quality extra virgin olive oil with a flavor you enjoy.
• Garlic: Garlic is the defining flavor of gambas al ajillo. Cook it gently in the olive oil until fragrant and just beginning to turn golden, but don't let it burn.
• Dried chili: A dried chili gives the garlic oil a gentle heat. Add more chili or red pepper flakes if you prefer it spicier.
• Spanish smoked paprika: This is my addition to the classic preparation and gives the shrimp a subtle smoky flavor and beautiful color.
• Parsley: Fresh parsley adds color and freshness just before serving.
• Lemon juice or dry white wine: Either is optional, but a small splash adds acidity that balances the richness of the olive oil.

How to Make Gambas al Ajillo

• Step 1: Gather your ingredients and have them measured, chopped, and ready to go: olive oil, shrimp, salt, garlic, smoked paprika, and a dried chili pepper. Optional: fresh lemon juice or dry white wine.
• Step 2: Pat the thawed shrimp dry and sprinkle both sides with salt.

• Step 3: Cook the garlic and chili gently until fragrant, and the edges of the garlic just begin to turn golden. Don't let the garlic brown or burn.
• Step 4: Add the shrimp as soon as the garlic starts to turn golden. Cook on both sides until just done. This takes about two minutes depending on the size of the shrimp. Add the parsley and optionally 2 tablespoons of fresh lemon juice or dry white wine to give it a bit of acidity.

Tips for the best gambas al ajillo

• Use a good-quality extra virgin olive oil because it becomes the sauce for the shrimp and bread.
• Thaw the shrimp completely and pat them very dry before cooking.
• Don't let the garlic burn. Add the shrimp as soon as the garlic becomes fragrant and starts turning golden around the edges.
• Don't overcook the shrimp. They cook very quickly and should be removed from the heat as soon as they're opaque and curled.
• For more heat, add another dried chili or a pinch of red pepper flakes.
• Gambas al ajillo is traditionally served sizzling hot, often in a small earthenware cazuela. I prefer cooking the shrimp in a skillet and transferring them to a serving dish so they don't continue cooking in the hot cazuela.
• Some Spanish variations include a splash of sherry. I like fresh lemon juice, dry white wine, or a little of both for added acidity.
• Serve immediately with crusty bread to soak up the garlic-infused olive oil.

Frequently Asked Questions:

More Spanish tapas recipes to try

Turn gambas al ajillo into a Spanish tapas spread with a few more classic dishes. Serve crispy patatas bravas with their spicy tomato sauce, creamy croquetas de jamón y pollo, or a slice of traditional tortilla Española made with potatoes, eggs, and onion. Spanish grilled marinated pork adds something hearty to the table, while mushrooms in sherry sauce bring another rich combination of garlic and Spanish flavors. Add some crusty bread, olives, and a glass of Spanish wine for an easy tapas-style meal at home.

📖 Recipe