Gambas al Ajillo is a legendary Spanish tapas dish made of shrimp quickly sautéed in hot olive oil with plenty of garlic and dried chili, creating an irresistible aroma and a savory, spicy flavor that keeps you coming back for more. This dish is usually enjoyed warm with slices of bread to soak up the flavorful leftover oil. It makes a fancy-looking appetizer, yet it's actually very easy and quick to make at home.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams medium-sized fresh shrimp, peeled with tails left on
- 10 cloves garlic, thinly sliced
- 150 ml extra virgin olive oil
- 1 tsp dried chili (chili flakes or dried bird's eye chili, to taste)
- 1/2 tsp sweet paprika powder (pimentón dulce)
- 1 tbsp lemon juice
- 2 tbsp chopped parsley, for garnish
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- to taste baguette or white bread, for serving
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👩🍳 Instructions
- 1 Rinse the peeled shrimp thoroughly, then pat dry with paper towels so they won't splatter when cooking. Set aside.
- 2 Heat the olive oil in a cast-iron or flat skillet over medium heat. Make sure there's plenty of oil, since it will also become part of the dish.
- 3 Add the sliced garlic to the hot oil and sauté briefly for about 30 seconds until fragrant and just starting to turn golden at the edges. Don't let it burn, or it will turn bitter.
- 4 Add the dried chili and paprika powder, stirring quickly for 10 seconds until well combined and fragrant.
- 5 Add the shrimp to the skillet and cook over medium-high heat, stirring occasionally, for 2-3 minutes until the shrimp turn pink and are cooked through evenly. Don't overcook, so the shrimp stay tender and springy.
- 6 Season with salt and black pepper, and stir well. Turn off the heat.
- 7 Squeeze lemon juice over the top and sprinkle with chopped parsley. Stir briefly to combine evenly.
- 8 Serve straight from the skillet or transfer to a deep serving dish while still gently sizzling, accompanied by slices of bread for dipping into the flavorful oil.
💡 Tips
• Use good-quality olive oil, since it's an essential part of the dish's flavor, not just a cooking medium.
• Don't cook the shrimp too long, as it will become tough and rubbery — just 2-3 minutes is enough for it to change color.
• For a more authentic version, use a small clay pot (cazuela) that can be heated directly on the stovetop and brought straight to the table.
• Don't throw away the leftover oil from cooking — it's the tastiest part for dipping with warm bread.
📊 Nutrition Facts / serving
280
Calories (kcal)
22 g
Protein
20 g
Fat
4 g
Carbs
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