Gambas al Ajillo - Spanish Garlic Shrimp (Spain)

Cooking Time: 10 minutes

Gambas al Ajillo is often served as part of a tapas meal, where small dishes are shared among friends or family. This communal style of dining emphasizes enjoying a variety of flavors and dishes. While the dish is widely known, different regions of Spain may have their own variations, including the addition of other ingredients such as sherry, lemon juice, or fresh herbs.

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Ingredients (Serves 4)

• 1 lb (450g) large shrimp, peeled and deveined (leave tails on for extra flavor if you like)

• ¼ cup olive oil

• 6–8 garlic cloves, thinly sliced

• 1–2 dried red chili peppers (or ½ tsp red pepper flakes), adjust to taste

• Salt, to taste

• Fresh parsley, chopped (for garnish)

• Lemon wedges (optional, for serving)

• Crusty bread, for serving

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Instructions

Prepare the Shrimp

• Season the shrimp with a pinch of salt and set aside.

  
  

Heat the Oil and Garlic

• In a large skillet or earthenware dish (traditional in Spain), heat the olive oil over medium heat.

• Add the sliced garlic and chili pepper, cooking until the garlic turns golden but not browned, about 1–2 minutes. Be careful not to burn the garlic as it will become bitter.

  
  

Cook the Shrimp

• Add the shrimp to the skillet, spreading them out in a single layer. Cook for about 1–2 minutes per side, or until the shrimp turn pink and are just cooked through.

• Season with salt to taste.

  
  

Serve

• Remove the skillet from heat, sprinkle with fresh chopped parsley, and serve immediately in the skillet or transfer to a serving dish.

• Garnish with lemon wedges if desired, and serve with crusty bread for dipping.

  
  

Tips for the Best Gambas al Ajillo

• Use Quality Olive Oil: This dish relies on olive oil as a base for flavor, so use a good-quality olive oil.

• Control the Spice Level: Adjust the amount of chili or use red pepper flakes based on your spice preference.

• Timing is Key: Shrimp cook quickly, so keep an eye on them to prevent overcooking, which can make them rubbery.

• Serve Warm: Gambas al Ajillo are best served hot, straight from the skillet, with plenty of bread to soak up the oil.