Shrimp in Garlic Sauce - Gambas al Ajillo

A spicy Spanish tapas dish of shrimp with garlic in olive oil.

5 from 3 votes

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Course: Appetizer or Main Dish

Cuisine: Spanish

Keyword: garlic shrimp, scampi, tapas

Prep Time: 5

Cook Time: 5

Servings: servings

Calories: 493kcal

Author: Analida Braeger

Pat the thawed shrimp until mostly dry and sprinkle them with salt on both sides.
Heat the olive oil on medium and add the garlic and chili pepper. Let the garlic heat in the oil until fragrant but don't let it brown. The garlic should just be golden on the edges. Be careful not to burn it.
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.

Recipe Tips

Use the best olive oil you can fine. I like to use a nice Spanish extra virgin olive oil. There are some great health benefits of using extra virgin olive oil.
If you like a spicy garlic sauce you can add more dried chili pepper or 1 tsp of red pepper flakes.
Be sure the shrimp a fully thawed and pat them dry with a towel. Sprinkling with salt on both sides with adds a nice briny flavor.
The dish is typically cooked and served in a terra cotta dish called a cazuela but it presents some problem like burning yourself on a hot dish at the table. The shrimp will continue to cook in the cazuela so they may get over cooked. I prefer to use a skillet then transfer and serve them in a terra cotta dish for the best and safest results.
There are many regional variations of this dish all over Spain so you can pick the one that you like the best. Some add a couple tablespoons of Spanish sherry when you add the shrimp. I like to use fresh lemon juice or a dry white wine or both! Get creative!