Gambas al Ajillo (Garlic Shrimp)

Gambas al Ajillo (Garlic shrimp) is a classic Spanish tapas. Plump, sweet shrimp and a subtle underlying flavour of garlic are the key to this tasty dish.

Serve with the freshest crusty bread you can get, because you are going to want to soak up all the delicious sauce!

Cooked and served in my Hestan Culinary CopperBond 3.5 qt. Sauteuse. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Ingredients

• Extra-virgin olive oil
• Garlic
• Pepper flakes
• Kosher salt
• Olives
• Wild shrimp
• Jalapeño pepper
• White wine
• Lemon juice
• Parsley
• Salt

How to Make Gambas al Ajillo

Pour olive oil into a large skillet, set over medium-low to low heat, then add smashed garlic, pepper flakes & ¼ teaspoon salt. (If peeling shrimp before cooking, add shrimp shells to skillet as well).

Cook until garlic is pale golden brown, and oil is aromatic, about 10 minutes. (Oil should be lightly bubbling while cooking). When ready, strain through a fine mesh strainer into a small bowl. Discard pepper flakes, garlic (& shells).

Return flavoured oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic & olives, then cook, stirring constantly, until garlic is a pale golden brown, about 1 minute.

Add shrimp & jalapeño, then cook, tossing and stirring until shrimp are barely cooked through, about 2-3 minutes.

Add the white wine & lemon juice, then cook for another minute. Season to taste with salt, sprinkle with parsley and serve.

Tips

Cooking the shrimp with the shell on, adds flavour to the sauce and poaches the shrimp beautifully, however it can be messier to eat!

If you decide to peel the shrimp first (as we did in these pictures below) reserve the shells and add them to the olive oil, salt & pepper flakes to infuse the oil.

📖 Recipe

Gambas al Ajillo

Gambas al Ajillo (garlic shrimp) is a classic Spanish tapas. Plump, sweet shrimp and a subtle underlying flavour of garlic are the key to this tasty dish. Serve with the freshest crusty bread you can get, because you are going to want to soak up all the delicious sauce!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Tapas

Cuisine Spanish

Servings 4 -6 People

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Ingredients

  

1x2x3x

• ½ cup extra-virgin olive oil
• 2 garlic cloves smashed
• ¼ teaspoon pepper flakes
• ¼ teaspoon kosher salt
• 6 garlic cloves thinly sliced
• 12-18 olives Manzanilla, Gordal or your favourite variety
• 24 large wild shrimp about 1 pound, shell on or peeled (shells reserved)
• 1 jalapeño pepper finely diced (seeds optional)
• 2 tablespoons white wine
• ½ tablespoon fresh lemon juice
• 1 tablespoon chopped parsley
• Salt to taste

Instructions

 

• Pour olive oil into a large skillet, set over medium-low to low heat, then add smashed garlic, pepper flakes & ¼ teaspoon salt. (If peeling shrimp before cooking, add shrimp shells to skillet as well).
• Cook until garlic is pale golden brown, and oil is aromatic, about 10 minutes. (Oil should be lightly bubbling while cooking). When ready, strain through a fine mesh strainer into a small bowl. Discard pepper flakes, garlic (& shells).
• Return flavoured oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic & olives, then cook, stirring constantly, until garlic is a pale golden brown, about 1 minute.
• Add shrimp & jalapeño, then cook, tossing and stirring until shrimp are barely cooked through, about 2-3 minutes.
• Add the white wine & lemon juice, then cook for another minute. Season to taste with salt, sprinkle with parsley and serve.

Notes

Tips

• Cooking the shrimp with the shells on, adds flavour to the sauce and poaches the shrimp beautifully, however it is messier to eat. 
• If you decide to peel the shrimp first reserve the shells and add them to the olive oil, salt & pepper flakes to infuse the oil.

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