Gambas al Ajillo (Garlic Shrimp)
Gambas al Ajillo is a classic Spanish tapas dish that perfectly showcases how simple ingredients can create extraordinary flavors. Originating from Spain, this dish features juicy shrimp cooked in olive oil infused with garlic, chili, and sometimes a splash of white wine. It is traditionally served sizzling hot in a small clay dish, making it both visually appealing and irresistibly aromatic.
What makes Gambas al Ajillo so popular is its simplicity and bold taste. The combination of garlic and olive oil creates a rich base, while chili adds a gentle heat that enhances the natural sweetness of the shrimp. It’s a quick dish to prepare, making it ideal for both casual dinners and elegant gatherings. Serve it with crusty bread to soak up the flavorful oil, and you have a dish that feels both comforting and indulgent.
Ingredients
300g large shrimp (peeled and deveined)
5–6 cloves garlic (thinly sliced)
¼ cup extra virgin olive oil
1–2 dried red chilies (or ½ tsp chili flakes)
Salt to taste
2 tbsp fresh parsley (finely chopped)
1 tbsp lemon juice (optional)
2 tbsp white wine (optional but recommended)
How to Make Gambas al Ajillo
Step 1: Heat the oil
In a small skillet or clay dish, heat the olive oil over medium heat. The oil should be warm but not smoking.
Step 2: Infuse the garlic
Add the sliced garlic and cook gently until it turns light golden. Be careful not to burn it, as burnt garlic can make the dish bitter.
Step 3: Add chili
Add dried red chilies or chili flakes and sauté for a few seconds to release their heat into the oil.
Step 4: Cook the shrimp
Add the shrimp to the pan and season with salt. Cook for 2–3 minutes on one side, then flip and cook for another 1–2 minutes until they turn pink and opaque.
Step 5: Add wine and finish
Pour in the white wine (if using) and let it simmer for a minute. Turn off the heat and add lemon juice and fresh parsley.
Step 6: Serve immediately
Serve hot, straight from the pan, with crusty bread to soak up the flavorful garlic oil.
Chef’s Note
Use fresh shrimp for the best flavor and texture. Frozen shrimp should be properly thawed before cooking.
Do not overcook the shrimp—they become rubbery very quickly.
Low to medium heat is key when cooking garlic to avoid burning.
Spanish olive oil gives the most authentic taste, so choose a good-quality extra virgin variety.
Serve immediately—this dish is best enjoyed hot and fresh.
Nutritional Information (Approx. per serving)
Calories: 250–300 kcal
Protein: 20–25g
Carbohydrates: 2–4g
Fat: 18–22g
Fiber: 0–1g
Sodium: 400–600mg
Note: Values may vary depending on ingredient quantities and serving size.
FAQs
- Can I use prawns instead of shrimp?
Yes, prawns work perfectly and are commonly used interchangeably in this recipe.
- Is this dish very spicy?
No, it has mild heat. You can adjust the chili quantity based on your preference.
- Can I make it without wine?
Yes, the dish still tastes great without wine. You can skip it or add a splash of broth.
- What should I serve with Gambas al Ajillo?
It pairs best with crusty bread, rice, or even pasta for a more filling meal.
- Can I store leftovers?
It’s best eaten fresh, but you can refrigerate leftovers for up to 1 day and reheat gently.
Gambas al Ajillo is a perfect example of how a few simple ingredients can create a dish bursting with flavor. Quick, aromatic, and incredibly satisfying, it’s a must-try recipe for anyone who loves seafood and bold Mediterranean cuisine.
Thanks for visiting Dinners Recipe
