Gambas al Ajillo (Spanish Garlic Shrimp)

Fire up your taste buds with Gambas al Ajillo

Spanish garlic shrimp or Gambas al Ajillo (pronounced Gahm-bahs ahl ah-HEE-yoh) is a must-try Mediterranean dish! Large, juicy shrimp soaked in olive oil and garlic — a perfect match. It’s bright, garlicky, spicy and rich in all the right ways. Serve it with crusty bread to soak up all the liquid goodness!

Gambas al ajillo literally translates to “garlic shrimp” or “shrimp with garlic.” And boy does it live up to its name: big, juicy shrimp swimming in a flavorful sauce made from olive oil and lots of garlic. It’s perfect for sharing alongside a good loaf of crusty bread for dipping into that sauce!

This Spanish shrimp recipe is incredibly easy to make and comes together quickly.

 

Recipe: Gambas al Ajillo

Ingredients:

 

• 1 pound 16-20 shrimp, peeled and deveined
• 8 cloves garlic, finely minced
  
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon (or more) crushed Aleppo pepper (optional, for some heat)
• 2 tablespoons chopped fresh parsley
• 1 teaspoon paprika
• Kosher salt and black pepper to taste
• 2 tablespoons dry sherry or dry white wine (optional)
• 1 tablespoon fresh lemon juice

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic, paprika, and Aleppo pepper (if using). Cook for about 1-2 minutes until the garlic is fragrant but not browned.

2. If using white wine, pour it into the skillet and let it simmer for about a minute, allowing the alcohol to cook off.
   

3. Add the shrimp to the skillet in a single layer. Season with salt and black pepper to taste. Cook for 2-3 minutes on one side until they start to turn pink.

4. Flip the shrimp over and cook for another 1-2 minutes until fully pink and opaque.
   

5. Sprinkle chopped parsley over the shrimp and drizzle with fresh lemon juice.

6. Give everything a gentle toss to combine and coat the shrimp evenly with the garlic-infused oil.

7. Remove from heat and divide into 4 servings. Serve immediately, garnished with additional parsley if desired.

Pro Tips:

• Use fresh, high-quality ingredients for the best flavor. Fresh shrimp and garlic are essential!
• Don't overcook the shrimp. They cook quickly, and overcooking can result in tough and rubbery shrimp.
• Customize the heat level by adjusting the amount of Aleppo pepper to your preference. Red pepper flakes can be substituted for Aleppo pepper.
  
• The addition of paprika adds a smoky depth of flavor and vibrant color to the dish.
• Serve with crusty bread to soak up the flavorful oil, or with rice or pasta for a heartier meal.

 

Gambas al Ajillo captures the essence of the Mediterranean. It’s a delicious, yet  simple Spanish dish that can be served as an appetizer or casual dinner. So get your apron on and gather up the ingredients because you are about to bring some serious Spanish flavor into your kitchen with this recipe! 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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