Gambas al Ajillo
In tapas bars across Spain, gambas al ajillo arrive at the table still bubbling in a small clay dish, with bread for the garlicky oil. It is one of the simplest tapas to make at home: warm the garlic and chili gently in plenty of olive oil, add the shrimp for 2-3 minutes, and finish with a splash of sherry and parsley. The oil is the sauce, so save it for dipping.
By Mei Lin Tan
Published
- Prep Time
- 10 mins
- Cook Time
- 8 mins
- Total Time
- 18 mins
- Servings
- 4 servings
How do you make Gambas al Ajillo?
To make gambas al ajillo, warm 120 ml olive oil with 8 sliced garlic cloves and a dried chili over medium-low heat for 3-4 minutes, until the garlic is pale gold. Raise the heat, add 450 g peeled shrimp and paprika, and cook for 2-3 minutes until pink and opaque. Finish with sherry, lemon juice and parsley, and serve sizzling with bread.
- Total time
- 18 mins
- Calories
- 350 per serving
- Protein
- 23 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Equipment
Small skillet or shallow flameproof clay dish (about 25 cm) · Sharp knife · Paper towels
Quick Directions
Prep the shrimp
Pat the shrimp dry and season with salt.
Infuse the oil
Warm the oil with garlic and chili for 3-4 minutes until the garlic is pale gold.
Cook the shrimp
Cook the shrimp with the paprika for 2-3 minutes until pink and opaque.
Finish and serve
Add the sherry, then lemon, parsley and salt, and serve hot with bread.
Step-by-Step Instructions
Follow these detailed steps to make the perfect gambas al ajillo.
Prep the shrimp
Pat the shrimp very dry with paper towels and season them with 1/4 tsp of the salt. Dry shrimp sizzle in the oil instead of stewing and spattering.
Infuse the oil
Put the olive oil, garlic and chilies in the skillet or clay dish and set it over medium-low heat. Cook for 3-4 minutes, stirring now and then, until the garlic is fragrant and just turning pale gold at the edges. Don't let it brown: dark garlic tastes bitter.
Cook the shrimp
Turn the heat up to medium-high. Add the shrimp in a single layer and sprinkle over the paprika. Cook for 1-2 minutes, turn each shrimp, then cook for 1 minute more, until they are pink and opaque all the way through and curled into a loose C shape.
Finish and serve
Pour in the sherry, if using, and let it bubble for 30 seconds. Take the pan off the heat and stir in the lemon juice, parsley and the remaining 1/4 tsp salt. Serve right away, still sizzling, with crusty bread for dipping in the oil.
Recipe Tips
- Slice the garlic thinly and evenly so every slice cooks at the same rate and none burn.
- Use a small pan where the shrimp fit in one snug layer. The oil should come partway up the shrimp; in a large pan it spreads too thin and the garlic scorches.
- The oil is the sauce, so use an extra-virgin olive oil you like the taste of.
- Watch the shape: shrimp curled into a loose C are done, while a tight O means they are overcooked and rubbery.
- The nutrition estimate counts all the oil in the pan but not the bread.
Variations
- Use whole, shell-on prawns. Cook them for 2-3 minutes per side, until the shells turn pink and the flesh is opaque; the heads add flavour to the oil.
- For more heat, use 3-4 dried chilies or 1 tsp red pepper flakes.
- Add 200 g sliced mushrooms to the garlic oil and cook for 4 minutes before the shrimp.
- Skip the sherry and add an extra squeeze of lemon juice instead.
Nutrition (per serving)
| Calories | 350 |
|---|---|
| Protein | 23 g |
| Carbs | 3 g |
| Fat | 27 g |
| Saturated fat | 4 g |
| Fibre | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 450 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Gambas al ajillo are best eaten right away. Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat
- Warm gently in a skillet over low heat for 1-2 minutes, just until hot, so the shrimp don't toughen. Leftovers are also good cold, tossed through a salad.
Gambas al Ajillo FAQs
What does gambas al ajillo mean?
Gambas means shrimp or prawns in Spanish, and al ajillo means cooked with garlic. The dish is a classic tapa of shrimp cooked in olive oil with garlic and dried chili, usually served bubbling in a small clay dish with bread.
Can I use frozen shrimp for gambas al ajillo?
Yes. Thaw them overnight in the fridge, or in a sealed bag under cold running water for 10-15 minutes, then pat them very dry. Buy raw shrimp rather than pre-cooked, which turn rubbery when heated again.
How do I keep the garlic from burning?
Start the garlic in oil over medium-low heat rather than in a very hot pan, and take it off the heat for a moment if it colours too fast. Pale gold is what you want; once it turns brown it tastes bitter, and it is better to start again.
What do you serve with gambas al ajillo?
Crusty bread is essential for mopping up the garlic oil. As part of a tapas spread, serve it with olives, cheese and a Spanish tortilla. For a light main course for two, add a green salad.
Is gambas al ajillo gluten-free?
The shrimp, oil, garlic, chili and sherry are naturally gluten-free. Only the bread contains gluten, so serve it with gluten-free bread if you need to.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
