The classic Spanish dish, Gambas al Ajillo, is a beloved tapas favorite known for its bold garlic flavor and sizzling olive oil finish. Traditionally served hot straight from the pan, this garlic shrimp recipe is quick, simple, and absolutely irresistible when paired with crusty bread to soak up every drop of the flavorful oil.
Whether you’re crafting an appetizer for a party or whipping up a fast weeknight dinner, this dish delivers restaurant-quality taste in just 20 minutes. The combination of juicy shrimp, paprika-spiced garlic oil, and a touch of sherry vinegar creates a savory-sweet richness that keeps you coming back bite after bite. This one’s a crowd-pleaser you’ll want on repeat.
Full Recipe:
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1 1/4 lbs large raw shrimp, peeled and deveined, tail-on
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7 garlic cloves, divided (3 finely chopped, 4 thinly sliced)
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1/2 cup extra virgin olive oil (preferably Spanish), divided
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1 1/4 tsp kosher salt
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1/2 tsp paprika
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2 tbsp finely chopped fresh parsley (optional)
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1 1/2 tsp sherry vinegar
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Crusty bread, for serving
Directions:
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In a bowl, combine the shrimp with 3 finely chopped garlic cloves, 2 tablespoons of olive oil, and salt. Toss to coat and let marinate at room temperature for 10 minutes.
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Meanwhile, thinly slice the remaining 4 garlic cloves.
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In a large skillet, heat the remaining 6 tablespoons of olive oil over medium heat. Add the sliced garlic and paprika, cooking until the garlic begins to turn golden (about 4–5 minutes). Adjust heat if necessary to avoid burning.
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Add the marinated shrimp and all its liquid to the skillet. Increase heat to medium-high and cook while tossing constantly for about 3 minutes, or until shrimp are opaque.
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Stir in the parsley (if using) and the sherry vinegar. Toss to combine and serve immediately with crusty bread to soak up the flavorful oil.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 368 kcal | Servings: 4 servings
Introduction to Spanish Garlic Shrimp (Gambas al Ajillo)
Spanish Garlic Shrimp, or Gambas al Ajillo, is one of Spain’s most iconic tapas dishes. Known for its sizzling presentation and irresistible aroma of garlic wafting through olive oil, this dish has earned a permanent spot on tapas menus not only across Spain but around the world. What makes it so beloved is its simplicity — a handful of quality ingredients, a hot skillet, and less than 20 minutes are all it takes to bring the magic to your table.
This dish is traditionally enjoyed as an appetizer in Spanish cuisine, though it can easily serve as a main course when paired with rice, salad, or crusty bread. Originating in the southern and central parts of Spain, particularly in Madrid and Andalusia, gambas al ajillo showcases the heart of Mediterranean cooking: bold flavors, fresh ingredients, and an emphasis on communal dining.
The Cultural Roots of Gambas al Ajillo
Gambas al Ajillo isn’t just food — it’s a sensory experience deeply embedded in Spanish culinary tradition. In Spain, meals are meant to be social and slow, often accompanied by wine and shared with family or friends. Tapas bars, which serve a variety of small dishes, are cultural institutions in cities like Seville, Granada, and Madrid, and garlic shrimp is a staple offering.
The dish exemplifies la cocina casera, or home cooking, and is celebrated for turning modest ingredients into something memorable. Its popularity has also spread to Spanish restaurants globally, making it a gateway dish for anyone beginning to explore Iberian flavors.
What Makes This Dish So Special?
At its core, Spanish Garlic Shrimp is the definition of “simple done right.” It’s built around premium olive oil — preferably Spanish — and a generous quantity of garlic, which is sliced and lightly golden-fried to infuse the oil. This garlic oil then becomes the base for searing the shrimp, creating a deeply flavorful, aromatic sauce.
But what really elevates this dish is the balance: the paprika adds warmth and a subtle smokiness, the sherry vinegar gives it brightness and acidity, and the optional chopped parsley brings in a refreshing green note. Every element plays its part, without overwhelming the others.
The final touch is the way it’s served — usually still sizzling in a clay cazuela or a hot skillet, with a side of bread ready to soak up the garlicky olive oil. That sensory impact — the sight, the sound, the smell — is what makes gambas al ajillo so unforgettable.
Choosing the Right Shrimp
One of the keys to nailing this recipe is selecting the right kind of shrimp. Medium to large-sized shrimp (such as 21/25 or 26/30 count) are ideal. They are large enough to hold up during cooking without becoming rubbery, yet small enough to serve as finger food or part of a tapas spread.
Fresh shrimp are best if you can get them, but frozen shrimp also work perfectly well. If using frozen, be sure to fully defrost them in the refrigerator and pat them dry thoroughly. Excess moisture is the enemy here — it can cause the oil to splatter and also inhibit browning, which is crucial for flavor development.
Leaving the tails on is optional. Many prefer to keep the tails because they add a touch of visual appeal and can intensify the flavor slightly when cooking. However, removing them might be more convenient for eating, especially in a casual, finger-food setting.
The Importance of Garlic and Olive Oil
Garlic is the soul of this dish. Thinly slicing instead of mincing it allows the garlic to toast gently in the oil without burning. Burnt garlic tastes bitter and can ruin the entire dish, so a slow and controlled heat is essential.
Spanish extra virgin olive oil is the next star of the show. Its fruitiness, richness, and slightly peppery profile make it ideal for cooking and flavoring the shrimp. This is not a recipe where you want to skimp on oil — it’s as much about the infused oil as it is about the shrimp.
Once the garlic has turned lightly golden and fragrant, it’s time to add the marinated shrimp and finish everything off with a splash of sherry vinegar. This Spanish pantry staple adds a lovely zing, cutting through the richness of the oil and brightening up the dish.
Pairing and Serving Ideas
Spanish Garlic Shrimp is incredibly versatile. Traditionally, it is served with thick slices of crusty bread to mop up the garlicky oil. But that’s just the beginning. Here are a few serving ideas:
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As Part of a Tapas Spread: Pair with patatas bravas, marinated olives, manchego cheese, or chorizo in red wine for an authentic tapas experience.
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Main Dish Option: Serve over a bed of white rice, cauliflower rice (for low-carb options), or even tossed with pasta for a simple Mediterranean meal.
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With Wine: A crisp, dry white wine like Albariño, Verdejo, or even a dry sherry like Fino or Manzanilla complements the richness beautifully.
No matter how you serve it, don’t forget the bread — that oil is liquid gold.
Variations You Can Try
This classic dish lends itself well to experimentation. Here are a few creative spins on the traditional recipe:
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Smoky Version: Add a touch of smoked paprika or use Spanish pimentón for an added depth.
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Spicy Kick: Include a few slices of red chili pepper or a pinch of chili flakes for some heat.
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Lemon Twist: Finish with lemon zest or a squeeze of lemon juice instead of (or in addition to) the vinegar for a brighter, citrusy profile.
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Herbaceous: Try incorporating fresh thyme or rosemary for an aromatic touch.
Each variation can add a new dimension to the dish while preserving its core simplicity.
Health Benefits and Dietary Considerations
From a nutritional standpoint, Spanish Garlic Shrimp is a relatively healthy dish. Shrimp is a lean source of protein, low in calories and fat. Olive oil, though calorie-dense, is rich in monounsaturated fats and antioxidants that are part of the heart-healthy Mediterranean diet. Garlic is not only a flavor booster but also known for its anti-inflammatory and antimicrobial properties.
The dish is naturally gluten-free, dairy-free, and paleo-friendly. For keto eaters, just skip the bread or serve it over low-carb veggies. For a Whole30 adaptation, substitute sherry vinegar with apple cider vinegar.
Storage and Leftovers
While this dish is best served fresh — ideally right off the skillet — leftovers can be stored in an airtight container in the refrigerator for up to a day. Reheat gently over low heat to prevent the shrimp from overcooking. You might also enjoy the cold leftovers tossed in a salad or wrapped in lettuce leaves for a light lunch.
One note: avoid microwaving this dish. Not only does it risk rubbery shrimp, but it also intensifies the garlic aroma, which may not be pleasant in a shared office or home environment.
Why You’ll Keep Coming Back to This Dish
Spanish Garlic Shrimp is more than just another shrimp dish. It’s a masterclass in how bold, authentic flavors can come from humble ingredients. It’s fast, it’s flavorful, and it’s festive — the kind of dish you can whip up for an impromptu dinner party or just treat yourself to after a long day.
The sizzling garlic oil, the juicy, perfectly cooked shrimp, and the sheer versatility of how you can serve and enjoy this dish make it a staple worth memorizing. And once you’ve tried it, it’s very likely to become a recipe you’ll turn to again and again.
Conclusion
Gambas al Ajillo is a celebration of Spanish culinary ethos: simple ingredients, rich flavors, and a communal experience. It exemplifies how traditional recipes passed down through generations can still thrill modern taste buds. Whether you’re recreating a tapas night at home or simply seeking a flavorful, protein-packed meal, this garlic shrimp dish delivers in every way.