Spanish garlic shrimp sizzling in olive oil
Gambas al Ajillo
Gambas al Ajillo
10 minEasy
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Servings
4
4 tapas servings
Difficulty
Easy
Cost
Moderate
$$
Gambas al Ajillo
Spanish garlic shrimp sizzling in olive oil
Plump shrimp sizzled in olive oil with thin slices of garlic and a kick of chili, served bubbling hot in a cazuela with crusty bread for dipping in the garlicky oil.
5m
Prep Time
5m
Cook Time
10m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Gambas al ajillo is the most ordered tapa in Spain—the intoxicating aroma of garlic sizzling in olive oil is impossible to resist. It takes five minutes and three ingredients to make something extraordinary.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 cloves garlic, thinly sliced
- 1/3 cup extra-virgin olive oil
- 1 dried guindilla chili or 1/2 tsp red pepper flakes
- 2 tbsp dry sherry
- Fresh parsley, crusty bread for serving
Instructions
- 1
Heat olive oil in a cazuela or small skillet over medium heat. Add sliced garlic and cook until just starting to turn golden.
- 2
Add dried chili and cook 30 seconds until fragrant.
- 3
Turn heat to high, add shrimp in a single layer, and cook 1-2 minutes per side until just pink.
- 4
Add sherry—it will sizzle and flame briefly. Toss to coat.
- 5
Remove from heat, scatter with parsley and flaky salt, and serve immediately with crusty bread to soak up the oil.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
Dry sherryWhite wine or brandy
Brandy is common in some regional variations
Guindilla chiliRed pepper flakes or chili de arbol
Any mild dried chili works for a subtle heat
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Serve the gambas still sizzling in the cooking vessel—presentation is part of the experience.
Have the bread ready before you start cooking—this dish takes only 5 minutes from start to table.
Storage
Must be served immediately. This dish does not store well.
Reheating
Not recommended. The shrimp overcook quickly when reheated.
Nutrition Facts
Per serving (170mg) · 4 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates16g
Fat3g
Fiber420mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is a guindilla chili?
- A mild Spanish dried chili. Substitute with a small dried chili de arbol or red pepper flakes.
- Can I use frozen shrimp?
- Yes, thaw completely and pat very dry to prevent the oil from splattering.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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