This Spanish Garlic Shrimp (Gambas al Ajillo) recipe is made with about a pound of shrimp, ten cloves of minced garlic, half a cup of olive oil, and garnished with chopped scallions.
This Gambas al Ajillo dish should be served on a crusty bread as Spanish tapas, or you could ever serve over rice. This dish is one of the most classic Spanish tapas and for good reason. I remember eating these at the bars in Spain. I lived in Madrid for four years, and these prawns are usually cooked in a clay pot. This dish takes less than 10 minutes to make from start to finish. By the time you eat it, the shrimp is tender and the combination of oil and garlic makes them so flavorful.
If you love Spanish tapas recipes, feel free to try my Pulpo a la Gallega or my Spanish Tortilla.
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Why you will love these Shrimp Tapas
Versatile: Shrimp is so versatile and there are so many ways to cook them. You can eat these shrimp as is, make them into shrimp tacos or serve on crusty bread.
Full of flavor: The combination of the oil and garlic is simply to die for.
Serves a crowd: You can double the recipe and serve with crusty bread, tapas-style.
What kind of shrimp to use for this garlic shrimp recipe?
I like using jumbo or large shrimp or prawns because it is meatier and filling. In Spain, it is more customary to cook them with the shell on, because it gives it more flavor. I like to buy mine already deveined to save me the hassle of peeling them myself. This is a personal choice.
Gambas al Ajillo Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Large shrimp
- Garlic
- Extra-virgin olive oil
- Optional: Scallions & Bread
See recipe card for quantities for this Spanish Garlic Shrimp (Gambas al Ajillo).
How to make Spanish Garlic Shrimp
After cleaning the shrimp and rinsing, pat the shrimp dry with paper towel and season with salt.
Heat the olive oil over medium heat until shimmering.
Add the garlic and cook until fragrant, about 2 minutes. Do not allow for the garlic to overly brown, reduce heat if necessary.
Add the shrimp and cook, flipping once, until pink and opaque, about 2 to 3 minutes on each side.
Remove the pan from the heat. Serve with crusty bread.
Hint: It is so important to use good quality olive oil as the oil is the key ingredient to making this.
Substitutions
Shrimp: I love going to my local fish market to buy the freshest fish possible. I would rather use fresh fish over previously frozen shrimp.
Garlic: For best quality, use fresh, organic garlic.
Olive oil: Make sure to use extra-virgin olive oil for best results.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
- Deluxe - Enjoy with a nice glass of Rioja!
Check out this Pan Tumaca if you love Spanish recipes and tapas.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Watch the shrimp so you do not overcook it, as it will become chewy if you cook the shrimp for too long. Wait right until the shrimp is pink and opaque.
Spanish Garlic Shrimp (Gambas al Ajillo) Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This Spanish Garlic Shrimp (Gambas al Ajillo) is made with shrimp, ten cloves of minced garlic, half a cup of olive oil, and garnished with chopped scallions.
Ingredients
- 1 ½ pounds of large shrimp, deveined, shelled and with tails
- 10 cloves of garlic, minced
- ½ cup extra virgin olive oil
- Salt
- Optional: 1 tablespoon chopped scallions
- Crusty bread
Instructions
- After cleaning the shrimp and rinsing, pat the shrimp dry with paper towel and season with salt.
- Heat the olive oil over medium heat until shimmering. Add the garlic and cook until fragrant, about 2 minutes. Do not allow for the garlic to overly brown, reduce heat if necessary.
- Add the shrimp and cook, flipping once, until pink and opaque, about 2 to 3 minutes on each side. Remove the pan from the heat.
- Serve with crusty bread.
Notes
- It is so important to use good quality olive oil and the oil is the key ingredient to making this.
- Make sure to use fresh shrimp and not previously frozen. Watch the shrimp so you do not overcook it, as it will become chewy if you cook the shrimp for too long. Wait right until the shrimp is pink and opaque.
- Enjoy with a nice glass of Rioja!
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Spanish
Nutrition
- Serving Size: 1
- Calories: 316
- Sugar: 1g
- Sodium: 310 mg
- Fat: 25g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 115 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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