Gambas al ajillo are a super simple Spanish tapas that is one of the best known and best loved. And for good reason - these garlic shrimp are delicious!
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Spanish tapas are a firm favorite for me. That might not be a surprise if you've looked around here before. I have so many memories of eating tapas in various places around Spain, trying local specialties (like Catalan coca, Spanish pizza) as well as the classics (like pan con tomate).
Plus they are fun to recreate at home, and great for when you don't all agree on what to eat.
Unfamiliar with tapas?
If they're new to you, then I'd suggest starting with what are tapas, then try an easy Spanish cheese plate or uncooked tapas as a great place to start. Plus of course these shrimp are an easy classic you need to try soon as well.
Spanish cuisine very much makes use of the foods available locally. So you'll find lots of heartier pork dishes (like fabada Asturiana) in the mountains and interior, and seafood (like this and arroz negro, black rice paella) along the coast.
Gambas al ajillo are often credited with being originally from Andalusia, in the South. These days, you'll find this tapas favorite in taverns all over Spain and in Spanish restaurants around the world.
How to make gambas al ajillo
There's not much to these but there is a little bit of a technique to them in that you cook the garlic and chili over a relatively low heat first, to get the flavor from them, before adding the shrimp and cooking over a higher heat.
If you use a high heat initially, the garlic will burn and give a sour taste to the oil. Also, make sure you use a good quality olive oil as you will want to enjoy it when you eat too.
Variations on Spanish garlic shrimp
I have kept things pretty simple in this recipe, but a few easy variations you can make:
- Add some sherry towards the end of cooking (only around 1 tbsp, and with heat at medium).
- Add some lemon zest before serving.
- Squeeze in some lemon juice towards the end.
- Mix in other seafood like calamari/squid.
Also, if you enjoy shrimp you might also enjoy Greek shrimp saganaki, shrimp Creole or Tandoori shrimp skewers.
How to serve gambas al ajillo
One of the great thing about tapas is you can mix and match whatever you like to make a meal. Or, you can have them with a few nibbles like olives and almonds for a lighter snack.
As more of a tapas meal, I often go for a few different hot tapas, and maybe a cold plate. I mix some heavier on the meat/seafood like this, and other more vegetable-based, like patatas bravas, a Spanish tortilla or salt cod stuffed piquillo peppers.
One thing you don't want to forget with these garlic shrimp, though, is some bread to mop up all the delicious garlicy olive oil!
Gambas al ajillo are an easy and delicious Spanish tapas dish that are perfect for any occasion. With only a few ingredients, there's no excuse not to make some soon!
Looking for more tapas ideas? Try these!
- Blistered Padron peppers, pimientos de Padrón
- Spanish cheese plate
- White wine marinated steak with blue cheese
- Plus see more about what are tapas and many more Spanish recipes in the archives.
Gambas al ajillo - Spanish garlic shrimp
Ingredients
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- ½ chili fresh or dried
- ½ lb shrimp
- ½ tablespoon parsley chopped volume
Instructions
- Slice the garlic and dice the chili, if using fresh, or break into pieces of dried.
- Warm the oil in a small skillet/frying pan over a medium-low heat with the sliced garlic & chili until the garlic sizzles. Take care not to let it brown or burn.
- Add the shrimp, turn up the heat to medium-high and cook until the shrimp are cooked through, turning as needed.
- Remove from the heat, sprinkle over the parsley and serve.
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other seafood ideas:
- Braised Cod Peperonata for Two by Karen at Karen's Kitchen Stories
- Curried Coconut Citrus Cod by Stacy at Food Lust People Love
Janie Sheehan says
I made 2 lbs of these for my annual Christmas Eve buffet a few years ago. My daughter's in-laws were over; her father-in-law was in his 80s. I set the shrimp out & had grandkids set food out as I finished preparing things. When I told people the buffet was ready, her FIL HAD EATEN ALL 2 LBS OF SHRIMP. He just said "I like shrimp; that was good."
I use mild canned roasted peeled diced green chilis, and add 2 TBLS sweet white wine, and lemon juice.
Caroline's Cooking says
Wow, that's a lot of shrimp! But I guess it shows it was well enjoyed!
Pina says
I'm always looking for shrimp recipes - love this one because it's so simple!
Caroline's Cooking says
Thanks, indeed so nice and easy!
Tawnie says
So easy and delicious!
Caroline's Cooking says
They are indeed!
Wendy Klik says
Just hand over the bowl and a loaf of crusty bread and nobody will get hurt......
Caroline's Cooking says
Ha ha, very true!
Stacy L Rushton says
Another of my favorite dishes. Who doesn't like shrimp and garlic?!! Lovely, Caroline!
Caroline's Cooking says
Thanks, exactly!
Sonia says
Love shrimps and this looks and sounds so delicious and full of amazing flavors!
Caroline's Cooking says
Thank you, it's so easy.
Camilla at Culinary Adventures says
I LOVE this! Can't wait to do a tapas dinner with these at the center. Thanks for joining me, Caroline.
Caroline's Cooking says
Thanks Camilla for hosting, and yes these would be perfect for a tapas dinner.
Karen says
Those look so succulent! Just gorgeous. I'm sure they'll be on a menu here asap.
Caroline's Cooking says
Thanks, definitely one to have soon!