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Gambas al Ajillo (Garlic Shrimp) | Cooking Made Easy

Gambas al Ajillo (Garlic Shrimp)

Name: Gambas al Ajillo (Garlic Shrimp)
Prep time: 00:10:00
Cook time: 00:05:00
Total time: 15 min
Yield: 4 servings as a tapa, 2 servings as a main dish
Cuisine: Spanish
Ingredients: 1 pound large shrimp; teaspoons salt; cups olive oil; teaspoons black pepper; 8 cloves garlic; 1 whole lemon; teaspoons red pepper flakes; 2 tablespoons fresh parsley; teaspoons paprika; 1 loaves crusty bread

SpanishStovetopDinnerShrimpAppetizer

Gambas al Ajillo, or Garlic Shrimp, is a classic Spanish tapa that delivers bold flavors with minimal effort. This dish showcases plump shrimp swimming in a fragrant olive oil infused with copious amounts of garlic, a hint of spice from red pepper flakes, and a bright finish from fresh lemon and parsley. Perfect for a quick weeknight dinner or as part of a Spanish-inspired feast, this recipe will transport you straight to the tapas bars of Spain.

Prep Time

10 min

Cook Time

5 min

Serves

4 servings as a tapa, 2 servings as a main dish

Difficulty

easy

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Ingredients

Techniques: sautéing, infusing oil

Equipment Needed

Large skillet or traditional clay cazuela
Sharp knife
Cutting board
Paper towels
Measuring spoons
Tongs or wooden spoon

This classic Spanish tapa comes together in minutes but delivers incredible flavor. The key is to infuse the olive oil with plenty of garlic without burning it, then quickly cooking the shrimp to keep them tender and juicy.

For an authentic experience, serve this dish in the same pan it was cooked in, ideally a traditional Spanish clay cazuela if you have one. The sizzling presentation is part of the charm!

Gambas al Ajillo (Garlic Shrimp)

Recipe Assistant

Ingredients

Equipment Needed

Step 1: Drying the shrimp ensures they'll sear properly rather than steam.

Step 2: Be careful not to burn the garlic as it will become bitter.

Step 3: Blooming spices in oil releases their full flavor potential.

Step 4: Avoid overcrowding the pan to ensure proper searing.

Step 5: The acidity from the lemon brightens the rich flavors of the dish.

Step 6: The residual heat from the pan will continue cooking the shrimp.

Step 7: The garlicky oil is arguably the best part of this dish!