Gambas al Ajillo is a classic Spanish tapa that’s all about simplicity and bold flavors. Shrimp are sautéed in olive oil with plenty of garlic and a hint of chili, creating a dish that’s aromatic and full of flavor. The shrimp cook quickly, absorbing the rich flavors of the garlic-infused oil. Served with crusty bread for dipping, Gambas al Ajillo is a dish that’s perfect for sharing, whether as part of a tapas spread or as a light meal.
Gambas al Ajillo – Spanish Garlic Shrimp
A classic Spanish tapas dish of shrimp sautéed in garlic and olive oil.
Servings: 4
Calories: 240kcal
Ingredients
- 300 g shrimp peeled and deveined
- 4 garlic cloves thinly sliced
- 1/4 cup olive oil
- 1 tsp red pepper flakes
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and freshly ground black pepper, ensuring they are evenly coated.
- In a large skillet or cazuela (a traditional Spanish clay dish), heat the olive oil over medium heat. Once the oil is hot but not smoking, add the thinly sliced garlic and dried red chili peppers.
- Sauté gently, stirring frequently, until the garlic turns golden and fragrant. Be careful not to burn the garlic, as this will make it bitter.
- Add the seasoned shrimp to the skillet in a single layer. Increase the heat to medium-high and sauté the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. The garlic should cling to the shrimp, and the oil will take on a rich, garlicky aroma.
- Remove the skillet from the heat and sprinkle the shrimp with freshly chopped parsley.
- Serve the Gambas al Ajillo immediately, straight from the skillet, with lemon wedges on the side for squeezing over the shrimp. Pair with crusty bread to soak up the delicious garlic-infused olive oil.
Notes
Nutrition: Carbohydrates: 2g; Protein: 25g; Fat: 15g; Saturated fat: 2g; Fiber: 0g; Sodium: 300mg
