Gambas al ajillo is a classic Spanish tapa that turns a short list of ingredients into a fragrant dish for sharing.
The shrimp cook briefly in olive oil gently infused with garlic and dried chile, then finish with parsley and lemon.
Keep the heat moderate so the garlic turns pale gold while the shrimp remain tender.
Serving Suggestions
Serve at once with crusty bread for dipping into the warm garlic oil.
Recipe Notes
Prepare the garlic and season the shrimp ahead, but cook only when everyone is ready to eat.
Spanish Gambas al Ajillo
Spanish garlic shrimp cooked quickly in olive oil with sliced garlic, dried chile, parsley, and lemon.
Equipment
- Large skillet or cazuela
- Slotted spoon
- Chef’s knife
Ingredients
Shrimp and Garlic Oil
- 1 lb large shrimp peeled and deveined
- 1/2 cup extra-virgin olive oil
- 8 cloves garlic thinly sliced
- 2 whole small dried red chiles sliced, seeds optional
- 1/2 tsp fine salt
- 1/4 tsp ground black pepper
- 2 tbsp flat-leaf parsley finely chopped
- 1 tbsp fresh lemon juice
- 1 small crusty baguette sliced, for serving
Instructions
Cook:
- Pat the shrimp dry and season with salt and pepper. Warm the olive oil and garlic over medium-low heat for 3 to 4 minutes until fragrant and pale gold; do not let the garlic brown deeply.
- Add the sliced chiles and shrimp. Cook for 1 to 2 minutes per side, just until the shrimp turn opaque and curl naturally.
- Remove from the heat, stir in parsley and lemon juice, and serve immediately with the garlic oil and bread.
Notes
- Use a wide pan so the shrimp cook in one layer without steaming.
- Leftovers keep for one day, but the shrimp are best eaten immediately.
Nutrition
Calories: 390kcalCarbohydrates: 7gProtein: 25gFat: 30gSaturated Fat: 4gCholesterol: 185mgSodium: 560mgFiber: 1gSugar: 1g