clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gambas al Ajillo (Spanish Garlic Shrimp)

  • Author: Maxine Dubois
  • Total Time: 10 minutes
  • Yield: 2 servings 1x


This Gambas al Ajillo (Spanish Garlic Shrimp) is made with shrimp, ten cloves of minced garlic, half a cup of olive oil, and garnished with chopped scallions.  


  • 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


  1. After cleaning the shrimp and rinsing, pat the shrimp dry with paper towel and season with salt.
  2. 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.
  3. 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.
  4. Serve with crusty bread.


  • 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


  • Serving Size: 1
  • Calories: 316
  • Sugar: 1g
  • Sodium: 310 mg
  • Fat: 25g
  • Saturated Fat: 3g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 115 mg