Gambas Al Ajillo (Spanish Garlic Shrimp)
Gambas al Ajillo, also known as Spanish garlic shrimp, is a classic for a reason. Tender shrimp are cooked in olive oil with plenty of garlic and a touch of chili, creating a dish that’s bold, rich, and full of flavor. It’s quick to make, incredibly satisfying, and absolutely meant to be served with crusty bread for soaking up every drop!
I’ve made this gambas al ajillo recipe more times than I can count, and despite its simplicity, it’s incredibly satisfying. This recipe is all about fresh seafood and letting the ingredients speak for themselves, with no unnecessary extras. It’s the kind of dish that feels surprisingly elegant, and once you make it at home, it’s easy to see why it has remained such a beloved classic.
What are gambas al ajillo?
Gambas al ajillo is a traditional Spanish tapa made with shrimp gently cooked in olive oil, garlic, and chili peppers. It is typically served sizzling hot with bread to soak up the flavorful garlic oil, and is commonly found in tapas bars throughout Spain.
Ingredient Notes
- Shrimp or prawns: Medium-sized shrimp work best here because they cook quickly and stay tender. Make sure they’re raw and deveined for the best flavor and texture.
- Olive oil: This is the base of the entire dish, so use a good-quality olive oil you enjoy the taste of!
- Garlic: Gambas al ajillo literally means shrimp with garlic, so don’t be shy here.
- Red chili peppers: Whole dried chilies add gentle warmth, while crushed red pepper flakes bring more direct heat. Adjust the amount depending on how spicy you like things.
- White wine, brandy, or fish stock: This is optional, but a splash adds depth and helps loosen the garlicky oil into a light sauce. Brandy is especially classic in some regions of Spain.
- Lemon or lime: A squeeze of citrus at the end brightens everything and balances the richness of the oil.
- Parsley: Fresh parsley adds color and a clean, herbal flavor.
- Salt and pepper: Simple seasoning is all you need to let the shrimp and garlic shine
- Bread (for serving): Crusty bread or baguette is non-negotiable! You’ll want something sturdy for soaking up that garlic oil.
Tips for the Best Gambas al Ajillo
- Don’t overcook the garlic. Garlic should gently sizzle in the oil, not brown, or it will turn bitter. Keep the heat moderate and add the shrimp as soon as the garlic becomes fragrant.
- Watch the shrimp closely. Shrimp cook very quickly and can go from tender to rubbery in seconds. Pull them off the heat as soon as they turn pink and opaque.
- Use a small pan. A smaller pan keeps the oil deeper, helping the garlic and chilies infuse the oil more effectively. This also keeps the shrimp partially submerged for even cooking.
- Finish with acid and herbs. A squeeze of lemon or lime at the end lifts the entire dish and balances the richness. Fresh parsley adds brightness and makes everything feel complete, too!
What to Serve with Gambas al Ajillo
Gambas al ajillo are best served immediately, straight from the pan while the oil is still bubbling and fragrant. Traditionally, they’re brought to the table with plenty of crusty bread for dipping, making them perfect as a shared tapa or appetizer. You can also serve them as part of a larger spread with olives, cheese, and a crisp white wine for a Spanish-inspired meal!
Frequently Asked Questions
What is the difference between Spanish gambas al ajillo and Camarones al ajillo?
Gambas al ajillo is the Spanish version, while Camarones al ajillo is the Latin American version of this dish. Camarones al Ajillo, at least in Ecuador, is made with butter instead of olives oil, and cilantro/green onions instead of parsley. Sometimes cream is also added. Gambas al ajillo is served as an appetizer or tapas dish with bread, while camarones al ajillo are served as a main dish with rice and crispy green plantain patacones.
What kind of shrimp should I use for Spanish gambas al ajillo?
Medium-sized shrimp or prawns are ideal because they cook quickly and stay juicy. Fresh or frozen both work well, as long as they’re raw and high quality. If you are using frozen shrimp, let them thaw first!
Should you peel the shrimp?
Peeled shrimp are easier to eat and allow the garlic oil to cling directly to the meat. If you prefer extra flavor and don’t mind a little mess, you can leave the shells on.
Can I make gambas al ajillo less spicy?
Yes, simply omit the chili peppers or reduce the amount used. The dish will still be incredibly flavorful thanks to the garlic and olive oil.
Can I prepare gambas al ajillo ahead of time?
This dish is best enjoyed fresh, as shrimp can overcook when reheated. If needed, you can prep the ingredients ahead of time and cook everything just before serving.
Gambas Al Ajillo (Spanish Garlic Shrimp)
Ingredients
- 200 grams of medium sized shrimp or prawns – raw peeled and deveined
- 4 tbs of olive oil
- 6-8 cloves of garlic finely diced
- 1-2 whole red chili peppers or 1 tsp crushed red chili peppers – can omit for non-spicy version or add more if you prefer it spicy
- 2 tbs of white wine brandy or fish stock – optional
- Lemon/lime slices
- Chopped parsley
- Salt and pepper to taste
To serve:
- Crusty bread slices
Instructions
- Season the raw shrimp with salt and pepper.
- Heat the olive oil in a small pan, add the diced garlic and cook for 30 seconds.
- Add the chili pepper (whole or crushed) and cook for another 15 seconds.
- Add the raw shrimp and cook until they just start to turn pink, turn them over as needed.
- Add the white wine (or brandy or fish stock) and increase the heat, cook for 1 minute or until the shrimp are cooked, but not overdone.
- Add a squeeze of lemon juice and chopped parsley.
- Serve with slices of crusty bread or baguette.
Photos of the step by step preparation process for Gambas al Ajillo or Spanish Garlic Shrimp:
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