Gambas al Ajillo

January 27, 2025

This classic Spanish tapa translates to "Shrimp in Garlic" and for good reason! This dish has a rich irresistible garlic flavor, and using a robust flavorful olive oil is a must here. With just a handful of ingredients, it delivers bold, authentic flavors that transport you straight to the heart of Spain. Whether you’re hosting a dinner party or treating yourself to a solo feast, this dish never fails to impress. Serve with crusty bread to soak up every last drop of that delicious garlicky sauce.

Gambas al Ajillo

Rated 4.0 stars by 3 users

Simple and bursting with flavor, this tapas staple is a crowd-pleaser.

Ingredients

1 pound large or jumbo shrimp (about 15-20 pieces), peeled and deveined
1/2 cup extra virgin olive oil
6 cloves garlic, thinly sliced
3-4 whole dried peppers, or 1/2 teaspoon dried red pepper flakes
1/4 cup dry white wine
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh parsley
½ teaspoon smoked paprika
Crusty bread, for serving

Directions

Heat the olive oil in a large cast iron skillet over medium heat. Add the garlic and red pepper, and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn.
Increase the heat to medium-high and add the shrimp. Sear the shrimps undisturbed for 1-2 minutes per side until the shrimp are pink and opaque.
Add the white wine, let it sizzle and evaporate, and continue cooking while stirring until slightly reduced, and shrimps are coated in sauce for about 1-2 minutes. Season with salt and pepper to taste.
Remove from the heat, stir in the parsley, and top with a dusting of smoked paprika. Serve immediately with crusty bread for dipping in the delicious garlicky sauce.

Recipe Note

This dish is best served immediately, while the shrimp are hot and the sauce is bubbly.
We love to serve it straight from the cast iron pan

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