Gambas al Ajillo (Spanish Garlic Shrimp)
This classic Spanish tapa is defined by plump shrimp swimming in an aromatic, sizzling oil infused with plenty of garlic and a subtle heat from dried chilies. The key to a restaurant-quality result is not overcooking the shrimp and using a high-quality extra virgin olive oil, as it forms the base of the sauce you’ll want to soak up with crusty bread.
Ingredients
- 1 lb large shrimp, peeled and deveined (tail-on for presentation)
- 1/2 cup extra virgin olive oil
- 8-10 cloves garlic, thinly sliced
- 1 tsp red chili flakes (or 2 dried Guindilla peppers)
- 1 tsp smoked paprika (Pimentón)
- 2 tbsp dry sherry or dry white wine (optional)
- 1 tbsp fresh lemon juice
- 1/4 cup fresh Italian parsley, finely chopped
- Kosher salt to taste
Preparation Method
- Pat the shrimp dry. Use paper towels to remove all surface moisture from the shrimp. This ensures they sear properly rather than steaming in the oil. Season lightly with salt.
- Infuse the oil. In a large heavy-bottomed skillet or traditional clay cazuela, combine the olive oil, sliced garlic, and chili flakes. Turn the heat to medium-low.
- Cook the garlic. Let the garlic sizzle gently for 2–3 minutes. You want it to become fragrant and turn a very pale golden color. Do not let it turn dark brown, or it will become bitter.
- Sear the shrimp. Increase the heat to medium-high. Add the shrimp in a single layer. Cook for 1 minute per side until they just turn pink and opaque.
- Finish the sauce. Stir in the smoked paprika and splash in the sherry (if using). Let it bubble for 30 seconds. Remove from the heat immediately to prevent overcooking the shrimp.
- Garnish and serve. Stir in the lemon juice and fresh parsley. Serve immediately while the oil is still sizzling, accompanied by plenty of warm, crusty bread.
| Feature | Tip for Success |
| Garlic Prep | Slicing the garlic rather than mincing it allows it to flavor the oil deeply without burning as easily. |
| Oil Quality | Use the best olive oil you have; it is essentially the “broth” of this dish. |
| Shrimp Size | 16/20 or 21/25 count shrimp work best to ensure the garlic has time to infuse before the shrimp overcook. |
