Gambas Al Ajillo Recipe (Spanish Garlic Shrimp)

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At A Glance
This Gambas al Ajillo recipe gives you classic Spanish garlic shrimp in minutes, without wine, using shrimp gently cooked in extra virgin olive oil with lots of sliced garlic, a pinch of chili, smoked paprika, lemon, and parsley. You will warm the oil slowly to infuse it with garlic and chili, add the paprika and shrimp just until they turn pink and juicy, add in plenty of lemon juice to create a garlicky sauce, and bring the pan straight to the table with bread, potatoes, or vegetables for soaking up every drop, just like a tapas bar in Spain.

Traditionally, this dish is made with a bit of wine. But I avoid wine because of my blood sugar, so I had to develop a workaround. And you know what? I ended up with a dish that is just as authentic tasting as the stuff I’ve had in restaurants here in Spain. In fact, my friend who also lives here liked mine better!

Why This Works

Infusing olive oil slowly with garlic, chili, and smoked paprika builds big flavor, and finishing with lemon instead of wine keeps the shrimp juicy and flavorful without needing alcohol.

What Is Gambas Al Ajillo

Gambas al Ajillo is a classic Spanish tapa that consists of shrimp cooked in garlic and chili-infused olive oil. It’s typically served in small, clay dishes called Cazuelas. But you can also make this in a skillet. It’s a common dish in tapas bars and restaurants across Spain. This version keeps the core flavors but avoids the alcohol that is typically added to this dish.

Ingredients For Gambas Al Ajillo

• Raw shrimp – peeled and deveined (tails on if you prefer).
• Fresh garlic – the largest cloves on the bulb.
• Dried red chili – either a small one, or a small piece of a larger one.
• Extra virgin olive oil
• Smoked paprika – the sweet variety, if you have that choice.
• Salt
• Fresh lemon juice
• Fresh parsley

How To Make Gambas Al Ajillo (Step By Step)

This is a rather fast recipe, but if you are making this in a small Cazuela (and you are making more than one), give yourself some extra time to cook these one or two at a time.

Prep The Shrimp

Pat the shrimp dry with paper towels. Sprinkle on a light layer of salt and set it aside while you slice the garlic and prep the chili.

Infuse The Oil

Add olive oil, sliced garlic, and chili to a medium skillet or small cazuela. Set it over low to low-medium heat and cook gently until the garlic smells fragrant and just turns pale golden at the edges. Do not let the garlic brown. It will taste bitter.

Add Paprika And Ahrimp

Sprinkle in smoked paprika and stir briefly to distribute the spice evenly. Increase the heat to medium and add shrimp in a single layer so they cook evenly in the oil.

Cook The Shrimp

Cook the first side until the shrimp begin to turn pink and curl. Flip and cook just until opaque and cooked through, being careful not to overcook. (Basically, cook them to your liking.)

Make It Saucey

Stir in lemon juice to taste. I like a lot of lemon, so I used about 2 tablespoons per Cazuela. You can add the lemon juice with your heart and the spirit of your Spanish ancestors. I promise, it will be yummy.

Finish With Parsley

Add chopped parsley and taste the sauce. Add a pinch more salt if needed and serve right away. You can transfer the shrimp and oil to a shallow dish, or serve it directly from the pan or Cazuela. Remember, the oil is meant for dipping. But you can also spoon it over veggies or rice for extra flavor.

Tips For The Best Garlic Shrimp

These details are what make it taste like tapas, not just sautéed shrimp.

1. Keep the heat very gentle for the garlic. Yes, it takes more time, but if you can be patient, some of the garlic will literally melt into the oil like butter, and the rest will be perfectly edible as is.
2. If the garlic darkens quickly, lift the pan off the heat and swirl while you reduce the heat.
3. Remember that the oil will remain hot after removing the dish or skillet from the heat and will continue to cook the shrimp for a bit. So be careful not to overcook them.
4. Use a snug pan. The shrimp should lie in a single layer, but right up against each other and the edge of the pan or Cazuela.
5. Season in stages as the recipe instructs.
6. Multiply this recipe easily by doubling or tripling it. Just make sure your skillet can accommodate that.

How To Serve Gambas Al Ajillo

Serve immediately while everything is still sizzling. Don’t forget the pot holders and a trivet if needed!

Classic Tapas Style

Bring the skillet or cazuela right to the table on a trivet. Serve with crusty bread or a baguette for dipping into the garlicky oil.

As A Light Meal

Serve as a main course for two over sautéed vegetables, roasted potatoes, or some rice or quinoa. Add a green salad or tomato salad on the side.

For A Tapas Spread At Home

Pair with tortilla española, marinated olives, or pan con tomate for a small tapas night.

Spice Level For Kids Or Heat-Sensitive Folks

Reduce or omit the chili and let people add a pinch of chili flakes at the table. Keep paprika for color and smoky flavor without heat.

Make Ahead, Storage, And Reheating

This dish is best served fresh, but leftovers can be stored safely in an airtight container for up to three days in the fridge.

Make Ahead Prep

• If using raw shrimp, you can peel and devein the shrimp, slice the garlic, and chop the parsley up to a few hours in advance and refrigerate.
• Keep the actual cooking right before serving for the best results.

Reheating

Reheat gently in a small skillet over low heat, just until the shrimp are warmed through.

Avoid high heat or long reheating times to keep the shrimp from getting rubbery.

Troubleshooting Gambas Al Ajillo

FAQs About Gambas Al Ajillo

Raw Vs Pre-Cooked Shrimp

Raw – These will soak up the best flavor from the oils as they cook. Try to find them prepared to save time. But if you are familiar with preparing raw shrimp, feel free.

Pre-Cooked – These will do just fine, but they won’t soak up as much of the flavor. They’ll still be delicious thanks to the oil. But you may notice a small difference. Note that these will not need to cook as long as raw shrimp. Basically, you are warming them up instead of properly cooking them.

Thawing Frozen Shrimp For Gambas Al Ajillo

1. Thaw them fully in a covered bowl in the fridge. (Typically, overnight is plenty)
2. Once they are fully thawed, drain them well and pat them as dry as you can get them with a paper towel. These need to be quite dry.
3. Proceed with the recipe.

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Gambas Al Ajillo (Garlic Shrimp, No Wine)
Serves 2 as a main, 4 as a tapa

Ingredients

• 225 g raw shrimp, peeled and deveined (tails on if you like)
• 3 cloves garlic, very thinly sliced
• 1 small dried red chili, crumbled, or 1/4 teaspoon red pepper flakes
• 6 tablespoons extra virgin olive oil
• 1/2 teaspoon sweet smoked paprika (pimentón dulce ahumado)
• 1/2 teaspoon fine sea salt
• 2 tablespoons chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Prep the shrimp
   1. Pat the shrimp dry with paper towels.
   2. Toss them with the 1/2 teaspoon salt and set aside.
2. Infuse the oil
   1. Add the olive oil, sliced garlic, and chili to a medium skillet or small cazuela.
   2. Set over low heat and cook 3 to 4 minutes, stirring occasionally, until the garlic smells fragrant and just starts to turn pale golden. Do not let it brown.
3. Add paprika and shrimp
   1. Sprinkle in the smoked paprika and stir for about 10 seconds.
   2. Increase heat to medium.
   3. Add the shrimp in a single layer.
4. Cook the shrimp
   1. Cook 1½ to 2 minutes on the first side until the shrimp begin to turn pink and curl.
   2. Flip and cook another 1½ to 2 minutes until just cooked through and opaque.
5. Make the saucy bit
   1. Add the 2 tablespoons water or broth to the pan.
   2. Let it bubble for 20 to 30 seconds to pick up all the garlicky bits from the bottom.
   3. Turn off the heat.
   4. Stir in the lemon juice and parsley.
6. Serve
   1. Transfer shrimp and all the garlicky oil to a warm shallow dish.
   2. Serve right away with something to soak up the sauce, or spoon over veg or rice.