Gambas al Ajillo
This classic Spanish tapa features succulent shrimp quickly cooked in fragrant garlic-infused olive oil with a hint of chili. It's a simple yet incredibly flavorful dish, perfect for sharing as an appetizer.
An original recipe by Forkin
- Total time
- 18 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 500 kcal
Allergen information: may contain crustaceans, fish, and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gshrimp, peeled, deveined, tails on or off
- 0.5 cupolive oil
- 6 clovegarlic, thinly sliced
- 0.5 tspred pepper flakes
- 0.5 pcslemon, juiced(optional)
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
garnish
- 2 tbspparsley, fresh, chopped
serving
- 1 pcscrusty bread, for serving
Equipment
paper towels · large skillet
The method
Step by step
- 1
Pat the shrimp dry thoroughly with paper towels; this helps them sear better and prevents the oil from splattering.
About 2 min
- 2
Season the shrimp with salt and black pepper.
About 1 min
- 3
Heat the olive oil in a large skillet or cazuela over medium-low heat.
About 2 min
Cook’s note: Using a wide, shallow pan allows the shrimp to cook evenly without overcrowding.
- 4
Add the garlic and red pepper flakes to the warm oil and cook gently for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
About 3 min
Cook’s note: Burning the garlic will make it bitter, so keep the heat low and watch it closely.
- 5
Increase the heat to medium-high and add the seasoned shrimp to the pan in a single layer.
- 6
Cook for 1-2 minutes per side, until the shrimp turn pink and opaque.
About 3 min
Cook’s note: Avoid overcooking the shrimp, as they can become rubbery.
- 7
Remove the pan from the heat immediately.
- 8
Stir in the fresh parsley and a squeeze of lemon juice, if using.
About 1 min
- 9
Serve Gambas al Ajillo hot, directly from the pan, with plenty of crusty bread for dipping into the flavorful garlic oil.
Per serving
Nutrition
- Calories
- 500kcal
- Protein
- 32.7g
- Carbs
- 30.4g
- Fat
- 28.2g
- Fibre
- 2.2g
- Sugar
- 2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover Gambas al Ajillo in an airtight container in the refrigerator.
Gently reheat in a skillet over low heat until warmed through, being careful not to overcook the shrimp.
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