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Shrimp in garlic sauce or gambas al ajillo is one of the quickest and easiest Spanish tapas dishes to make. It literally comes together in 10 minutes. Be sure to have some nice crusty bread for dipping in the sauce. You will want to mop up every drop!

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What is Shrimp in Garlic Sauce?​

If you have visited Spain you will find gambas al ajillo in most tapas bars. This dish combines sweet and briny shrimp drenched in a garlicky olive oil sauce with a little kick of dried chili, paprika and parsley. You want to use a good extra virgin olive oil for the best flavor. A good Spanish paprika works nicely with this dish. I love smoked paprika to give the dish an added depth of flavor and some fresh lemon juice works nicely.

What shrimp do I use for this dish?​

There are so many types of shrimp offer at your local market it can be confusing. I like to go for the easiest with the best flavor so I use raw deveined, no tails, shells or heads. You can usually find these fresh and frozen in most markets. I would avoid shrimp with heads-on as those will have some intense flavors, they cost more and are more work! You can also buy the shrimp with the shell on and just remove the shell leaving the tail on. Unless you live near the coast where shrimp are caught, the "fresh" shrimp that are sold in most stores have been previously frozen before they are shipped. Save some money and buy the frozen shrimp. Place them in a bowl of water to thaw, pat them dry with a towel and they are ready to go!

Step by step photos to make gambas al ajillo:​

• Step 1: Gather your ingredients and have them measured, chopped and ready to go: olive oil shrimp, salt, garlic, smoked paprika and a dried chili pepper. Optional: fresh lemon juice or dry white wine.
• Step 2: Pat the thawed shrimp dry and sprinkle them with salt on both sides.

• Step 3: Heat the olive oil on medium and add the garlic and chili pepper. Let the garlic heat in the oil until fragrant but don't let it brown. Allow it to get golden on the edges.
• Step 4: Add the shrimp as soon as the garlic starts to turn golden. Cook on both sides until just done. This takes about two minutes depending on the size of the shrimp. Add the parsley and optionally 2 tablespoons of fresh lemon juice or dry white wine to give it a bit of acidity.

Recipe Tips and Other variations:​

• Use the best olive oil you can fine. I like to use a nice Spanish extra virgin olive oil. There are some great health benefits of using extra virgin olive oil.
• If you like a spicy garlic sauce you can add more dried chili pepper or 1 tsp of red pepper flakes.
• Be sure the shrimp a fully thawed and pat them dry with a towel. Sprinkling with salt on both sides with adds a nice briny flavor.
• The dish is typically cooked and served in a terra cotta dish called a cazuela but it presents some problems because burning yourself on a hot dish at the table is a risk. Also, the shrimp will continue to cook in the cazuela so they may get over cooked. I prefer to use a skillet then transfer and serve them in a terra cotta dish for the best and safest results.
• There are many regional variations of this dish all over Spain so you can pick the one that you like the best. Some add a couple tablespoons of Spanish sherry when you add the shrimp. I like to use fresh lemon juice or a dry white wine or both! Get creative!

Frequently Asked Questions:​

How long can I store gambas al ajillo in the fridge?
These will keep nicely if stored in an air tight container for 3-4 days.

Can I freeze gambas al ajillo?
Yes, be sure you allow the shrimp to completely cool then place in an airtight container. Try to cover the shrimp with the oil to prevent freeze burn. This can be stored frozen for three months.

What do I serve with gambas al ajillo?
The most common side dish is a loaf of crusty bread to dip in the sauce. Other popular Spanish tapas dishes pair well like patatas bravas or croquetas. I have links below for those recipes.

Popular Spanish Recipes​

• Croquetas de jamon y pollo: Croquettes make with ham and chicken that is rich and creamy on the inside and crunchy on the outside.
• Tortilla Española: A simple but delicious dish of potato egg and onion cooked to tender perfection.
• Patatas Bravas: Crispy potatoes served with a spicy tomato based sauce.
• Prueba de cerdo: Tender thin medallions of pork marinated in a paprika sauce then grilled on high heat. Fantastic!
• Mushroom in Sherry Sauce: Mushrooms simmered in garlic, onions and sherry topped parsley served on small crispy tostadas or toast.

Print

Shrimp in Garlic Sauce - Gambas al Ajillo​

A spicy Spanish tapas dish of shrimp with garlic in olive oil.
Course Appetizer or Main Dish
Cuisine Spanish
Keyword garlic shrimp, scampi, tapas
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Servings 2 servings
Calories 493kcal
Author Analida Braeger

Ingredients​

• 1 lb shrimp deveined, shelled
• 1 Tbsp Kosher salt
• ½ cup olive oil extra virgin
• 4 cloves garlic chopped coarsely
• 1 dried chili stem and seeds removed, cut in 2
• ½ tsp paprika smoked
• 1 Tbsp parsley minced
• 2 Tbsp lemon juice fresh or dry white wine (optional)

Instructions​

• Pat the thawed shrimp until mostly dry and sprinkle them with salt on both sides.
• Heat the olive oil on medium and add the garlic and chili pepper. Let the garlic heat in the oil until fragrant but don't let it brown. The garlic should just be golden on the edges. Be careful not to burn it.
• Add the shrimp as soon as the garlic starts to turn golden. Cook on both sides until just done. This takes about two minutes depending on the size of the shrimp.
• Add the parsley and optionally 2 tablespoons of fresh lemon juice or dry white wine to give it a bit of acidity.

Notes​

Recipe Tips

• Use the best olive oil you can fine. I like to use a nice Spanish extra virgin olive oil. There are some great health benefits of using extra virgin olive oil.
• If you like a spicy garlic sauce you can add more dried chili pepper or 1 tsp of red pepper flakes.
• Be sure the shrimp a fully thawed and pat them dry with a towel. Sprinkling with salt on both sides with adds a nice briny flavor.
• The dish is typically cooked and served in a terra cotta dish called a cazuela but it presents some problem like burning yourself on a hot dish at the table. The shrimp will continue to cook in the cazuela so they may get over cooked. I prefer to use a skillet then transfer and serve them in a terra cotta dish for the best and safest results.
• There are many regional variations of this dish all over Spain so you can pick the one that you like the best. Some add a couple tablespoons of Spanish sherry when you add the shrimp. I like to use fresh lemon juice or a dry white wine or both! Get creative!

Nutrition​

Calories: 493kcal | Carbohydrates: 4g | Protein: 1g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 39g | Sodium: 3492mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 1mg​