Gambas al Ajillo (Spanish Garlic Shrimp)

Gambas al ajillo is Spanish garlic shrimp cooked in olive oil with garlic, red pepper flakes, and paprika—ready in about 10 minutes when your shrimp are already thawed, peeled, and deveined.

Spanish Garlic Shrimp With a Sauce Worth Sharing

To me, the sauce is what makes gambas al ajillo: warm olive oil flavored with plenty of garlic, a little heat, and a bright finish of lemon and dry sherry. I use peeled and deveined shrimp, so they’re easy to eat, with no shells to get between you and that garlicky sauce. Bring it to the table with crusty bread for dipping.

Pronounced GAHM-bahs ahl ah-HEE-yoh, gambas al ajillo means shrimp with garlic. It’s one of the simplest Spanish dishes to make at home, but a little attention at the stove makes all the difference. The garlic needs just enough time to flavor the oil without browning, and the shrimp cook in only a few minutes.

Sweet Spanish paprika adds color and depth, while sherry and lemon juice brighten the rich olive oil.

Have everything chopped and measured before you heat the pan. With thawed, peeled, and deveined shrimp, you can have this appetizer on the table in about 10 minutes. If you’re starting with frozen shrimp or peeling them yourself, allow extra preparation time.

Ingredients for Gambas al Ajillo

The shrimp and garlic get plenty of attention, but the olive oil is just as important. You’ll use enough to cook the shrimp and leave a flavorful sauce for dipping bread.

• Large shrimp: You’ll need 1 pound of raw shrimp, peeled and deveined. I prefer larger shrimp because they stay substantial enough to scoop up and enjoy with the sauce. Smaller shrimp will work, but they cook more quickly, so watch their doneness rather than relying on the clock. If using frozen shrimp, thaw them before you begin.
• Kosher salt: Season the shrimp before cooking. There’s no separate marinating period; set them aside while you start the garlic and oil.
• Extra virgin olive oil: Use ½ cup of an oil you enjoy the taste of, since it forms the base of the sauce. I used Private Reserve extra virgin olive oil.
• Garlic: Chop 10 cloves with a knife. I don’t recommend a garlic press here: it pulverizes the garlic, which can overwhelm the sauce and burn quickly. Chopped garlic gives you more control during its brief time in the warm oil.
• Red pepper flakes: These bring the heat. Use 1 teaspoon, or start with less if you prefer a milder sauce.
• Sweet Spanish paprika: This mild red pepper spice adds color and depth without supplying the heat of the red pepper flakes. I like to include 1 teaspoon of sweet Spanish paprika, although some versions of gambas al ajillo leave it out.
• Dry sherry or dry white wine: Stir in 2 tablespoons after removing the pan from the heat. Either option adds another layer of flavor to the sauce; there is no simmering or reduction step.
• Lemon juice: The juice of ½ lemon gives the olive oil sauce a bright, tangy finish.
• Fresh parsley: Use ½ cup chopped parsley. Stir it into the sauce with the sherry and lemon juice so it’s distributed throughout the dish.

How to Make Gambas al Ajillo

Once the pan is hot, the cooking moves quickly. Chop the garlic and parsley, measure the spices and sherry, and have the lemon juice ready before you start.

1. Prepare and season the shrimp. Pat 1 pound of peeled and deveined shrimp dry with paper towels, then season with kosher salt. Set aside while you begin the sauce.
2. Warm the oil and flavor it with garlic. Heat ½ cup extra virgin olive oil in a pan over medium heat until shimmering but not smoking. Add 10 chopped garlic cloves and up to 1 teaspoon red pepper flakes. Cook, stirring, for 30 to 60 seconds, watching for the garlic to take on just a little color. Don’t let it brown; burned garlic will make the sauce bitter.
3. Cook the shrimp. Add the shrimp and 1 teaspoon paprika. Cook, tossing regularly to coat the shrimp in the garlic oil, until the flesh turns opaque and pearly pink, about 3 minutes depending on their size. Remove the pan from the heat as soon as the shrimp are cooked. They will continue cooking in the warm sauce, so don’t leave them on the stove for extra time.
4. Finish and Serve. With the pan off the heat, stir in 2 tablespoons dry sherry or dry white wine, the juice of ½ lemon, and ½ cup chopped fresh parsley. Transfer the shrimp and all the sauce to a serving bowl and serve with crusty bread for dipping.

Tips for Tender Shrimp and a Flavorful Garlic Sauce

A few minutes at the stove are all you need, but keep your attention on the pan. The garlic and shrimp both cook quickly, and neither benefits from extra cooking time.

• Chop the garlic rather than crushing it. A garlic press produces very fine pieces that can burn quickly in the hot oil. Use a knife, and aim for reasonably even pieces so the smaller bits don’t brown while the larger ones are still cooking.
• Keep the heat at medium. You’re gently flavoring the olive oil with garlic and red pepper flakes, rather than trying to sear the shrimp over high heat. Stir the garlic and watch its color closely: a little color is enough. Don’t wait for deep golden or brown edges, which can leave the sauce bitter.
• Use the shrimp’s appearance as your guide. The cooking time depends on their size, so about 3 minutes is a guide rather than a fixed stopping point. Toss the shrimp regularly and look for flesh that has turned pearly and opaque throughout. Once they’re cooked, take the pan off the heat; the warm oil will continue cooking them as you finish the sauce.
• Have the finishing ingredients ready. Measure the sherry, squeeze the lemon, and chop the parsley before you start cooking. That way, you can finish the sauce as soon as the shrimp are done instead of leaving them in the hot pan while you prepare the last ingredients.
• Finish off heat. Stir in the sherry or white wine, lemon juice, and parsley after removing the pan from the heat. There’s no need to return it to the stove or reduce the sauce. Transfer the shrimp and sauce to a serving bowl once everything is combined.

Simple Ingredient Swaps

• Dry white wine for dry sherry: Use the same amount, 2 tablespoons, and add it off heat with the lemon juice and parsley.
• Smaller shrimp for large shrimp: Keep the same 1-pound quantity, but watch carefully because smaller shrimp cook more quickly. Take the pan off the heat once their flesh turns pearly and opaque.
• Less red pepper for a milder sauce: Start with less than 1 teaspoon of red pepper flakes if you’re sensitive to heat. The sweet paprika still adds color and flavor.

What to Serve With Gambas al Ajillo

Crusty bread is the first thing I put on the table with Spanish garlic shrimp. You can slice and lightly toast it, but I like tearing the loaf into generous chunks. Those rough edges hold on to the garlicky olive oil sauce so much better!

Serve the shrimp as a shared appetizer for 4 to 6 people, with bread alongside and a few other small dishes to round out the table. Pan con tomate, Spanish tomato bread, makes a good companion. Keep some plain bread for dipping, too.

For a drink, try Tinto de Verano, a Spanish red wine cocktail, or a pitcher of Agua de València, made with orange juice, sparkling wine, vodka, and gin.

To turn the shrimp into dinner, spoon them and their sauce over rice, or serve Spanish rice and beans alongside. Have the rice ready before you start cooking the shrimp so everything can come to the table together.

Finish with Crema Catalana, a Spanish custard with a caramelized sugar topping, or churros with chocolate dipping sauce.

Preparation and Leftovers

Before cooking: If you’re using frozen shrimp, thaw them in the refrigerator overnight. For a quicker option, seal them in a leakproof bag and immerse the bag in cold water, changing the water every 30 minutes. Cook promptly after thawing in cold water. Pat the shrimp dry before seasoning, and chop and measure the remaining ingredients before heating the oil.

Leftover storage: Transfer leftover shrimp and sauce to a shallow, covered container and refrigerate promptly, within 2 hours of cooking—or within 1 hour if the temperature is above 90°F. Keep the refrigerator at 40°F or below and use the leftovers within 3 to 4 days.

Reheating: Reheat only the portion you plan to eat, including its sauce, to an internal temperature of 165°F. Stop heating once it reaches that temperature to avoid cooking the shrimp longer than necessary.

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