Gambas Al Ajillo

A bowl of shrimp in a rich, red sauce garnished with chopped parsley. Surrounding the bowl are slices of crusty bread and a lemon wedge. Two gold-colored utensils are placed neatly nearby.

5 from 4 votes

Gambas Al Ajillo, aka garlic shrimp is one of my all-time favorite Spanish tapas dish. It is a very simple dish of juicy, plump shrimp gently cooked in a fragrant garlic and chili scented oil.

Prep Time10

Cook Time25

Course: Appetizer, dinner, lunch

Cuisine: spanish

Keyword: 30-minute meals, tapas

Servings:

Ingredients

1 lb shrimp peeled and deveined
12 cloves garlic thinly sliced
1 cup olive oil
1 tsp paprika
1 tsp chili pepper flakes
2 tsp lemon juice
Fresh parsley chopped
Toasted Bread
Salt

Instructions

Prepare the Shrimp

Peel and devein all of the shrimp. Season with salt and set aside.

Start Cooking the Sauce

Add oil and garlic to a medium-sized saucepan, then turn the heat to medium low. Allow the garlic to slowly cook in the oil until soft and fragrant, about 15-20 minutes.
Add the paprika and chili pepper flakes to the garlic oil and stir well.

Cook the Shrimp

Place the shrimp into the garlic chili oil and turn the heat to medium. Allow to gently cook on each side for 2-3 minutes, until opaque and cooked through (no color; the goal is to cook them until just done so they remain plump & juicy.)
Turn off the heat, add in the lemon juice & a pinch of salt. Taste for seasoning.

Garnish & Serve

Transfer to a plate and garnish with fresh chopped parsley and serve with warm toasted bread for dunking.
ENJOY!

Nutrition