Gambas al ajillo, also known as garlic shrimp, is a classic Spanish tapa that's ready in 10 minutes. Delicious shrimp cooked in olive oil with a lot of garlic, it can’t get any better!
Mediterranean cooking uses a lot of fish and seafood and one of our favorite seafoods to cook with it shrimp because it's so versatile and easy to work with. From shrimp in chermoula sauce to shrimp salad and grilled shrimp skewers, there are so many ways to enjoy this seafood. Today we are eating off the Mediterranean table with this Spanish garlic shrimp called gambas al ajillo!
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About this recipe
When traveling in Spain, we came across many different types of seafood. From chipirones and calamari to this delicious garlic shrimp, we came to the conclusion that the Spanish sure know their seafood and have the best methods of cooking it thanks to the Mediterranean style of cooking.
Gambas al ajillo (pronounced gahm-bahs ahl ah-hee-yoh) is one of the many tapas recipes we are going to publish for you to try. Literally translated to garlic shrimp, It’s a simple dish made of succulent shrimp cooked in extra virgin olive oil and a generous amount of garlic. The best part is when you dunk a little bit of crusty bread into the remaining spicy olive oil and garlic to enjoy!
Ingredients notes
- Shrimp: It's best to use large or jumbo shrimp for this recipe like I do for Meidterranean style shrimp since it’s more meaty and luscious. Of course you can use smaller shrimp if you like, however, the cooking time would change depending on the size of the shrimp. Make sure the shrimp is peeled and deveined.
- Olive oil: Quality olive oil makes all the difference. You can use anywhere from ¼ to ½ cup olive oil for this recipe.
- Garlic: If there is one thing that makes this shrimp tapas outstanding, it would be the generous amount of garlic. Don’t be shy with it and make sure you’re using good quality garlic. Please don't use the packaged minced or mashed garlic and slice the garlic for maximum flavor.
- Red pepper flakes: If you like the dish to be spicier, you can add more red pepper flakes.
- Final touches: A squeeze of fresh lemon juice and some chopped parsley gives such brightness to this dish and make it even more delicious!
What to look for when buying shrimp
When it comes to buying shrimp, I suggest you buy frozen ones unless you’re living on the coast where you know you can get fresh shrimp from a fishmonger or a fish market.
The shrimp you see in the fish section of a supermarket laying on ice are most probably frozen shrimp that’s been thawed and has been sitting there for a while. It’s best to get frozen shrimp and thaw it in the fridge at your own convenience. If you're in a pinch, place frozen shrimp in a colander under running cold water to thaw.
Tips to make gambas al ajillo
- Don’t overcook the shrimp: Shrimp doesn’t need much time to cook. It’s ready to serve when it’s no longer pink and is opaque.
- Be prepared: Have all the ingredients on hand before you start cooking since shrimp cooks quickly. Start cooking this dish a few minutes before you’re ready to eat.
- Dunk the bread: That garlicky spicy olive oil in the pan is gold! Dunk your bread in to enjoy all the flavors!
How to make Spanish garlic shrimp
- Prepare the oil and garlic: Heat olive oil in a pan over medium heat until it’s hot but not smoking. Add the red pepper flakes to the oil followed by sliced garlic. Saute until the garlic is fragrant.
- Cook the shrimp: Toss the shrimp with salt and add it to the garlic. Sear for a few minutes so it’s fully cooked and no longer pink.
- Serve: Drizzle the shrimp with some lemon juice and sprinkle with chopped parsley. Serve immediately.
Serve it as a tapa!
If you've never heard of tapas, you're in for a treat. Tapas is basically a spread of small plates that come together on a table to be shared with others. You can serve garlic shrimp tapas style with pan con tomate, blistered peppers, Spanish tortilla and aioli as a simple tapas spread. For those of you who don’t consume alcohol, pair these with some non alcoholic sangria for a full Spanish tapas experience!
Frequently asked questions
This completely depends on your preference. I kept the tail on here for better presentation, but you can definitely remove it before cooking.
Yes, however, keep in mind that shrimp shrinks when cooks so small shrimp will get even smaller. Cooking time will vary depending on the size of the shrimp.
You can store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat for 10 minutes or until heated through.
More shrimp recipes
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Step-by-Step Recipe
Spanish Garlic Shrimp Recipe (Gambas Al Ajillo)
Ingredients
- ¼ cup olive oil extra virgin
- 1 teaspoon red pepper flakes
- 10 cloves garlic sliced
- 1 lb jumbo shrimp peeled and deveined
- ½ teaspoon kosher salt
- ½ lemon juice of
- ⅓ cup parsley chopped
Instructions
- Heat olive oil in a pan over medium heat. Add the sliced garlic and cook for a minute or 2. Then add the red pepper flakes and cook for another minute.
- Add the shrimp to the pan followed by the salt. Sear for 3 to 5 minutes until the shrimp is fully cooked. Turn the heat off.
- Drizzle with lemon juice and sprinkle chopped parsley. Serve with bread if desired.
Video
Notes
- You can use jumbo, large or medium shrimp for this recipe. Cooking time will be shorter if you use smaller sized shrimp.
- Don’t overcook the shrimp: Shrimp doesn’t need much time to cook. It’s ready to serve when it’s no longer pink and is opaque.
- Leftovers: This dish is best served fresh, however, you can store the leftovers in an airtight container and refrigerate for up to 2 days.
- Dunk the bread: That garlicky spicy olive oil in the pan is gold! Dunk your bread in to enjoy all the flavors!
Catherine
Such a gorgeous dish and so flavorful too! It's so easy to make too which I love.
Beth
Those look so delicous. I love all the flavor AND how fast and easy they are to make, too. Now all I need is some rice!
Tina
Such a yummy shrimp recipe! Love how packed with flavors it is.
nancy
this classic Spanish tapa recipe is so flavourful and delicious. I ate the whole bag of shrimp and then more
Dori
Love this recipe! Good choice of shrimp!
Shadi HasanzadeNemati
Thank you!
Erica Schwarz
Recipes like this with simple fresh ingredients are divine and this one was no exception. I used jumbo Florida shrimp, and they came out SO perfect.
Renee Goerger
This recipe is so fast and delicious! The flavor is superb!