Gambas al Ajillo (Garlic Shrimp)

Gambas al ajillo make an excellent party appetizer or light dinner. Garlicky shrimp with crushed red pepper and parsley is a classic Spanish appetizer. Served with a crisp white wine, it makes an excellent addition to a tapas party, as do Spanish-style marinated olives and tortilla española. 

Whether you are serving this as an appetizer for a fancy New Year’s Eve party, or as a nibble for a summer BBQ with a glass of wine, this Spanish garlic shrimp recipe is great for any occasion.

You can increase the portion and have it for a light dinner with a piece of crusty bread for soaking up all the delicious juices.

Gambas al Ajillo

This Spanish garlic shrimp tapas dish is super easy to make and quick. It’s garlicky and delicious, with just a little bit of heat. Any gambas al ajillo recipe should be just that – quick, easy, garlicky and delicious.  

The fact that it’s on the plate in about 10 minutes is a bonus.

Gambas al ajillo is found on virtually every tapas menu. It is a great appetizer to have while you are enjoying a glass of wine. When making this Spanish garlic shrimp recipe, one thing you want to make sure of is to have plenty of garlic. This dish should be very garlicky, so don’t skimp on the garlic.

How to make Gambas al Ajillo

Making Spanish garlic shrimp is very fast, so make sure that everything is ready before you begin. Have the garlic sliced and ready to go, the shrimp peeled and deveined, parsley chopped and everything else measured out.

Heat oil in a sauté pan and cook garlic for a minute or two, then add shrimp. Cook on both sides for a few minutes until pink, but still tender.

Add wine (or sherry) and chili flakes to the empty pan and let it cook for a few minutes before adding the shrimp back in to combine it all together. Cooking gambas al ajillo is quick and easy, which makes it an excellent option for parties.

What can I serve with Spanish Garlic Shrimp?

If you are hosting a Spanish-themed tapas party, or just a fun dinner party, here are a few suggestions for a tasty menu:

• Spanish-Style Marinated Olives

• Spanish Grilled Tomato and Garlic Bread (also a classic tapas recipe) 

• Rosé Sangria

• Lobster on Thick-Cut Potato Chips (a delicious party appetizer!)

• White Wine Spritzer with Blood Orange

What do I need to make Gambas al Ajillo?

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• a medium sauté pan to cook the shrimp
• to slice the garlic really thin, a mandolin makes quick work of it
• cazuela clay pans for serving

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Yield: 8 oz

Gambas al Ajillo (Garlic Shrimp)

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A delicious, classic Spanish tapas dish, perfect for appetizers or as a larger portion for dinner - Gambas al ajillo is tender garlicky shrimp with red pepper flakes and parsley.

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Ingredients

• 1/2 lb. raw shrimp, tail-on
• 6 cloves garlic, thinly sliced
• 1/4 c. Spanish olive oil, I used arbequina olive oil
• 1 TB. unsalted butter
• 1/8 c. dry Spanish sherry, or dry white wine
• pinch red pepper flakes
• 2 TB chopped fresh parsley
• pinch of salt & pepper

Instructions

1. In a medium saute pan, combine olive oil and butter over medium low heat. When butter has melted, add garlic and saute until fragrant (about 1 - 2 minutes)
2. Turn heat up to medium/medium high and add shrimp, salt & pepper. Cook shrimp until it is bright pink, 2 - 3 minutes per side for medium shrimp. Remove shrimp & garlic.
3. Add sherry (or white wine) and chili flakes, swirl around and let the wine cook out for a minute or two, add shrimp & garlic back in and toss to combine.
4. Sprinkle parsley over top & serve immediately.

Notes

Serves 4 as an appetizer or 2 for an entreé portion.

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  Japanese Mandoline Slicer

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 256 Total Fat: 20g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 79mg Sodium: 388mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 8g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Thanks for stopping by! Have a delicious day!

 

 

Originally published: 5/15/16, this post has been recently updated.