# 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. Source: https://savourrecipes.com/recipe/gambas-al-ajillo Author: Mei Lin Tan | Published: Oct 22, 2026 Categories: Spanish Recipes Collections: Quick Weeknight Dinners Tags: Gluten Free, 30-Minute Meals, One Pan, Seafood 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. ## Key facts - Prep time: 10 mins - Cook time: 8 mins - Total time: 18 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: Spanish - Method: Pan-frying - Calories: 350 per serving ## Ingredients - 450 g large raw shrimp, peeled and deveined, tails on or off - 1/2 tsp salt, divided - 120 ml extra-virgin olive oil, 1/2 cup - 8 cloves garlic, thinly sliced - 1–2 small dried red chilies, broken in half, or 1/2 tsp red pepper flakes - 1/2 tsp sweet or smoked paprika - 2 tbsp dry sherry, fino or manzanilla, or dry white wine (optional) - 1 tbsp lemon juice - 2 tbsp fresh parsley, finely chopped - crusty bread, for serving; use gluten-free bread if needed ## Equipment - Small skillet or shallow flameproof clay dish (about 25 cm) - Sharp knife - Paper towels ## Instructions 1. **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. 2. **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. 3. **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. 4. **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. ## 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. ## Storage - 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. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 350 | 23 g | 3 g | 27 g | ## Frequently asked questions ### 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.