Spanish garlic shrimp, also known as gambas al ajillo, is shrimp cooked quickly in olive oil with plenty of garlic and a little heat. It is a simple tapas-style appetizer, best served warm with crusty bread for dipping into the garlicky oil.
This recipe works especially well with small shrimp, but you can also use medium or large shrimp. Fresh, frozen and pre-cooked shrimp all work as long as you adjust the cooking time and avoid overcooking them.
This popular Spanish tapas can be easily doubled. While it is usually enjoyed hot, you can serve it cold as well. It's the perfect recipe for sharing!
Traditionally served in a clay dish called cazuela, gambas al ajillo (the official Spanish name of this dish) is literally brought to your table still sizzling in the oil.
If you wanted to use a similar dish for cooking, you would need to reduce the cooking time as the shrimp will continue cooking even when the heat is off to avoid overcooking!
Tools needed
- Chopping board and knife: For slicing the garlic.
- Skillet, frying pan or pot: For cooking.
- Wooden spoon: For mixing.
- Wide shallow bowl or plate with an edge: For serving.
Ingredients
- Extra virgin olive oil
- Garlic
- Red pepper flakes
- Salt
- Black pepper
- Shrimp
- Parsley
What to serve with garlic shrimp?
This Spanish appetizer goes so well with a fresh baguette or any artisan crusty bread.
The best part is dipping bread into the warm garlic oil left in the dish. It is like getting garlicky shrimp and dipping oil in one. It is the way Spaniards enjoy their favorite tapas.
You can also sprinkle some fresh parsley over the shrimp. This is optional but adds a lot of flavor.
Can I make this with small, baby or frozen shrimp?
Yes. This recipe works well with small shrimp, baby shrimp or frozen shrimp. To cook small shrimp, add them to the hot garlic oil and cook for about 1 minute, just until pink and opaque. Medium shrimp usually take 2 to 3 minutes, and large shrimp can take 3 to 4 minutes.
If using frozen shrimp, thaw them first and pat them dry before cooking. If using pre-cooked shrimp, add them near the end and warm them briefly in the garlic oil just until heated through. Overcooking will make them rubbery.
What to do with leftovers
Store leftover shrimp in an airtight container in the fridge and eat within 48 hours.
You can reheat it gently and serve it with bread, or turn it into a quick lunch by adding crushed tomatoes, herbs and Parmesan and serving it over pasta.
Useful tips
- With large shrimp or prawns, you can leave the tails on, but I personally never leave them on as I don't see a reason why. Who wants to get their hands dirty by removing them?
- Be generous with garlic here. Using only a few cloves may not give you the garlicky taste we are after!
- Authentic Spanish gambas al ajillo use a whole dried chili pepper - "guindilla". You can buy them in supermarkets, usually in the seasoning section. However, a simple and easier alternative is using red pepper flakes and that is what I used as well.
- Some recipes call for a splash of white wine or sherry so you can experiment and add some to your shrimp appetizer, if you like.
More easy Spanish appetizers
- Patatas Bravas: A classic Spanish appetizer made with crispy potatoes and bravas sauce.
- Padrón Peppers: Small green Spanish peppers cooked in olive oil and finished with sea salt.
- Bacon Wrapped Dates: Sweet and salty bites that work well on a tapas-style appetizer spread.
- Almond Stuffed Olives: An easy Spanish-inspired snack for serving with cheese, cured meats or other small bites.
- Manchego Cheese Tapas: Simple bites made with chorizo, Manchego cheese, baguette and fig jam.
- Marinated Octopus: A classic seafood appetizer usually served with olives or other marinated foods.
Spanish Garlic Shrimp
Ingredients
- 14 ounces shrimp (peeled and deveined, see note 1)
- ½ teaspoon salt (see note 2)
- ½ teaspoon black pepper (or to taste)
- ½ cup olive oil (see note 3)
- 8-10 garlic cloves (peeled, see note 4)
- ½-¾ teaspoon red pepper flakes (see note 5)
- 1 tablespoon fresh parsley (finely chopped, optional)
Instructions
- Pat the shrimp dry with a paper kitchen towel and season it well with salt and pepper. Set aside.
- Heat oil in a pot or skillet/frying pan. Slice all the garlic and add it to the oil, followed by red pepper flakes. Cook on medium heat for about 3 minutes or until the garlic slices turn golden brown, stirring from time to time. Add seasoned shrimp. Cook until the shrimp is ready, about 1-4 minutes (see note 6).
- Transfer preferably into a wide-bottom plate/bowl and serve with fresh baguette or artisan bread (see note 7).
Notes
- You will need 14 ounces (400 grams) of peeled and deveined shrimp. I used frozen shrimp that I thawed prior to cooking. Fresh is great if you have such an option. It does not matter what size it is, but I recommend either small or medium. If you buy whole shrimp, you will need to buy more - at least 1 pound (450 grams), perhaps 1 and ¼ pound (560 grams).
- I don't recommend using less salt as the shrimp will taste bland. In fact, slightly more is better. I used regular table salt.
- Make sure to use extra virgin olive oil for this recipe and don't substitute with other oils. Don't discard the oil. It has a ton of flavor and it's perfect for dipping the baguette in. You can increase the quantity of oil to 1 cup and serve it as a bread dipping oil. It's so good!
- I usually use a whole head of small to medium garlic. It has usually about 8-12 cloves, some larger, some smaller. You need to use quite a lot of garlic cloves to infuse the oil and shrimp.
- You can use more flakes if you like your food on the spicier side. It's mostly the oil that will be spicy.
- Cooking time depends on the size of the shrimp. Tiny shrimp may only need about 1 minute, medium shrimp usually take 2 to 3 minutes and large shrimp can take 3 to 4 minutes. Pre-cooked shrimp only need to be warmed through.
- Cut the baguette into thin slices so that your guests can grab it easily and dip it in the oil.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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