Gambas al Ajillo is a classic Spanish dish that comes together with a handful of ingredients and very little time. My version gets an extra layer of smoky flavor from smoked paprika and a splash of sherry vinegar at the end.
Serve this Spanish shrimp recipe straight from the skillet while it’s still warm and sizzling with some nice crusty bread, or as an appetizer spread with Citrus and Herb Marinated Feta and Olives and Blistered Shishito Peppers.
Gambas al Ajillo: Recipe at a Glance
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 People (appetizer)
Calories*
272 kcal
Difficulty
Easy
Main Ingredients
Shrimp, smoked paprika, olive oil, garlic, chili peppers, parsley, and sherry vinegar.
Technique
Season shrimp, sizzle in hot oil, garnish and serve.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Quick and easy. This garlic shrimp recipe comes together incredibly quickly, making it perfect for entertaining, a quick appetizer or even an easy weeknight meal.
- Made for sharing. Serve Gambas al Ajillo as part of a tapas spread or pair it with bread, a simple salad and other Spanish-inspired small plates for an easy meal. Check out my Mezze Recipes for more ideas.
- Tested and Reliable. Groceries are expensive! All my Side Dish Recipes are tested by me, my team or recipe testers before posting.
Ingredients
You don’t need anything too fancy here. The only ingredient that may be challenging to find is the sherry vinegar, but don’t worry, you can substitute it. Here is what you will need:
- Large Shrimp: I prefer to use raw, peeled and deveined shrimp. Large tiger shrimp are my go-to. Fresh or properly thawed frozen shrimp will both work. Don’t use pre-cooked shrimp here, as you’ll just end up overcooking the shrimp. Also try my Grilled Shrimp Skewers (with Garlic, Lemon and Old Bay), Prawn and Shishito Skewers and Mediterranean Shrimp Rice Bowl.
- Smoked Paprika: Adds a wonderful smoky Spanish flavor. Sweet paprika can be substituted if you prefer a milder flavor. Or even cayenne pepper if that’s what you have.
- Olive Oil: So at first glance, the recipe may seem to call for a lot of oil. In fact, in Spain they will use even more olive oil than I call for here. Half a cup of olive oil should do the trick and leave you with a lovely scented oil you can dip bread into. Don’t use the most expensive extra virgin olive oil here. Use something fairly priced and not too strong in flavor. Avoid using a “light” olive oil, as that just means it’s been diluted with vegetable oil.
- Garlic: Thinly sliced fresh garlic infuses the olive oil as it cooks. The slices will soften and even crisp up as you sizzle the shrimp. I have tested this recipe with minced garlic, and it just ends up burning so I would avoid mincing. I wouldn’t recommend substituting garlic powder here, either.
- Fresh Red Chili Peppers: Add as much or as little as you like, depending on your preferred heat level. Dried chili or red pepper flakes can be substituted, but they are much more prone to burning in the hot oil. I would suggest adding dried chili as a finishing garnish instead.
- Sherry Vinegar: Sherry vinegar is quintessentially Spanish. It adds an acidity that balances the rich olive oil. Red wine vinegar or fresh lemon juice can work as a substitute. I still think you should try to find sherry vinegar. The flavor is unique and it can be used in a few of my other recipes, like Beef Bolognese, Short Rib Ragu and Marinated Tomatoes Recipe.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Gambas al Ajillo Recipe
Step 1. Season the Shrimp. Pat the shrimp dry if needed, then season them with kosher salt, black pepper and smoked paprika. Toss well so the shrimp are evenly coated and set aside.
Step 2. Prepare the Garlic Oil. Add the olive oil, thinly sliced garlic and sliced chili pepper to a large skillet. Turn the heat to medium-high and allow the oil to heat gradually.
Step 3. Sizzle the Shrimp. As soon as the garlic and chili begin sizzling in the hot oil, carefully add the seasoned shrimp. Cook until the shrimp turn opaque and curl into a loose C shape. Depending on their size, you may need to flip them to cook evenly on both sides. Larger shrimp will need to be flipped, whereas smaller shrimp probably won’t if they are submerged in oil.
Step 4. Finish and Garnish. Remove the skillet from the heat and let it cool for about 2 minutes. Add the sherry vinegar and chopped parsley and gently toss everything together. Serve the Gambas al Ajillo immediately, preferably right from the skillet, with plenty of crusty bread for dipping into that smoky, spicy garlic oil.
Pairing and Menu Ideas
Gambas al Ajillo is traditionally right at home on a tapas table. I love serving it family-style and letting everyone help themselves to shrimp and plenty of that flavorful garlic oil.
For a larger tapas-inspired or mezze menu, pair this Spanish garlic shrimp with olives, Manchego cheese, roasted peppers, patatas bravas or a Spanish tortilla. Try it with my Citrus and Herb Marinated Feta and Olives, Roasted Red Pepper and Feta Dip, Whipped Feta with Honey and Pistachios, Marinated Chickpeas and/or Blistered Shishito Peppers with Tahini Dipping Sauce.
Expert Tips
- Pat the shrimp dry. If your shrimp are especially wet, give them a quick pat with paper towel before seasoning. Excess water can cool down the oil and cause the shrimp to steam rather than sizzle.
- Watch the garlic closely. Garlic can go from perfectly golden to bitter and burnt very quickly. You want it sizzling and fragrant, but don’t let it get too dark before adding the shrimp.
- Slice the garlic evenly. Keeping the slices roughly the same thickness helps them cook at the same rate. Otherwise, thin pieces can burn before thicker slices have had a chance to flavor the oil. A mandoline does a great job here.
- Don’t overcook the shrimp. Shrimp cook incredibly quickly. Look for opaque flesh and a loose C shape. If the shrimp curl tightly into an O, there’s a good chance they’ve gone a little too far.
- Don’t overcrowd the skillet. The shrimp should have enough room to cook quickly and evenly. If you’re scaling up this recipe substantially, consider cooking the shrimp in batches.
- Add the vinegar off the heat. Letting the pan cool briefly before adding the sherry vinegar helps preserve its bright, tangy flavor while balancing the richness of the garlic-infused olive oil.
Gambas al Ajillo Recipe FAQs
Gambas al Ajillo is a classic Spanish tapas dish made with shrimp cooked in olive oil with plenty of garlic and chili. The name essentially translates to “shrimp with garlic.” It’s commonly served sizzling hot with bread for soaking up the flavorful oil at most tapas bars.
Absolutely. Frozen shrimp work very well for this recipe. Thaw them completely, drain well and pat them dry before seasoning and cooking.
I don’t recommend cooking the entire dish ahead of time because shrimp are at their best immediately after cooking. You can, however, do most of the prep in advance. Peel and slice the garlic and chili, chop the parsley and have the shrimp ready to season. Refrigerate the shrimp until you’re ready to cook.
Transfer cooled leftovers to an airtight container and refrigerate promptly. Reheat gently just until warmed through so you don’t overcook the shrimp.
Other Seafood Recipes
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Gambas al Ajillo (Spanish Garlic Shrimp)
Ingredients
- 1½ lbs Large shrimp (peeled and deveined)
- ½ teaspoon Smoked paprika
- ¾ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ½ cup Olive oil
- 5-7 Garlic cloves (thinly sliced)
- 1-2 Red chilis (thinly sliced)
- 1 tablespoon Sherry vinegar
- 2 tablespoon Fresh parsley (chopped)
Instructions
- Season the Shrimp. Pat the shrimp dry if needed, then season them with kosher salt, black pepper and smoked paprika. Toss well so the shrimp are evenly coated and set aside.
- Prepare the Garlic Oil. Add the olive oil, thinly sliced garlic and sliced chili pepper to a large skillet. Turn the heat to medium-high and allow the oil to heat gradually.
- Sizzle the Shrimp. As soon as the garlic and chili begin sizzling in the hot oil, carefully add the seasoned shrimp. Cook until the shrimp turn opaque and curl into a loose C shape. Depending on their size, you may need to flip them to cook evenly on both sides. Larger shrimp will need to be flipped, whereas smaller shrimp probably won’t if they are submerged in oil.
- Finish and Garnish. Remove the skillet from the heat and let it cool for about 2 minutes. Add the sherry vinegar and chopped parsley and gently toss everything together. Serve the Gambas al Ajillo immediately, preferably right from the skillet, with plenty of crusty bread for dipping into that smoky, spicy garlic oil.
Notes
- Large Shrimp: I prefer to use raw, peeled and deveined shrimp. Large tiger shrimp are my go-to. Fresh or properly thawed frozen shrimp will both work. Don’t use pre-cooked shrimp here, as you’ll just end up overcooking the shrimp.
- Olive Oil: So at first glance, the recipe may seem to call for a lot of oil. In fact, in Spain they will use even more olive oil than I call for here. Half a cup of olive oil should do the trick and leave you with a lovely scented oil you can dip bread into. Don’t use the most expensive extra virgin olive oil here. Use something fairly priced and not too strong in flavor. Avoid using a “light” olive oil, as that just means it’s been diluted with vegetable oil.
- Garlic: Thinly sliced fresh garlic infuses the olive oil as it cooks. The slices will soften and even crisp up as you sizzle the shrimp. I have tested this recipe with minced garlic, and it just ends up burning so I would avoid mincing. I wouldn’t recommend substituting garlic powder here, either.
- Fresh Red Chili Peppers: Add as much or as little as you like, depending on your preferred heat level. Dried chili or red pepper flakes can be substituted, but they are much more prone to burning in the hot oil. I would suggest adding dried chili as a finishing garnish instead.
- Sherry Vinegar: Sherry vinegar is quintessentially Spanish. It adds an acidity that balances the rich olive oil. Red wine vinegar or fresh lemon juice can work as a substitute. I still think you should try to find sherry vinegar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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