If you’re looking for a dish that bursts with bold flavors yet comes together in just minutes, the Gambas al Ajillo Recipe is a must-try. This classic Spanish tapa features succulent shrimp bathed in fragrant garlic-infused olive oil, brightened with a touch of parsley and a squeeze of fresh lemon. It’s simplicity at its finest, delivering irresistible garlic shrimp goodness that’s perfect for sharing or savoring solo. Once you try this vibrant Gambas al Ajillo Recipe, it’ll quickly become one of your go-to dishes for impressing guests or elevating a weeknight meal.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role to build that authentic taste and texture. From the punchy garlic to the slight heat of red pepper flakes, each element combines to create the perfect balance of warmth and brightness in the dish.
- 1 pound raw shrimp, peeled and deveined: Opt for fresh or thawed shrimp with tails on or off based on your preference, ensuring a tender bite every time.
- ¼ cup extra virgin olive oil: This is the flavor powerhouse that carries the garlic and spice throughout the dish, so use a high-quality oil for the best result.
- 6 cloves garlic, thinly sliced: Thin slices release more aroma and mellow the sharpness, creating that signature garlicky goodness.
- 1 teaspoon red pepper flakes: Adds a subtle heat—adjust to your taste for a mild or spicy kick.
- 2 tablespoons dry sherry or white wine (optional): A splash elevates the flavor profile by adding a hint of acidity and depth.
- Salt to taste: Just enough to enhance the natural sweetness of the shrimp.
- 2 tablespoons chopped fresh parsley: Fresh parsley brings a pop of color and herbal freshness to finish the dish.
- Lemon wedges, for serving: The final squeeze brightens and balances the rich garlicky oil perfectly.
How to Make Gambas al Ajillo Recipe
Step 1: Prepare and Season the Shrimp
Start by patting your shrimp dry with paper towels to ensure they sear properly and don’t steam in the pan. Lightly season them with salt—this simple touch draws out their natural flavor and primes them for cooking.
Step 2: Infuse the Olive Oil with Garlic and Red Pepper
Heat the extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes. Stir frequently, cooking for about 1 to 2 minutes until the garlic turns a beautiful golden color and fills your kitchen with that inviting aroma. Watch closely to avoid burning the garlic, which can add bitterness.
Step 3: Sauté the Shrimp
Turn the heat up to medium-high and add the shrimp to the pan in a single layer. Cook for 1 to 2 minutes on each side until they turn pink and opaque—this quick cooking keeps them juicy and tender. If you’re using sherry or white wine, pour it in now and let it sizzle for about 30 seconds to let the alcohol evaporate, while enhancing the sauce’s complexity.
Step 4: Finish with Parsley and Serve
Remove the pan from heat and sprinkle freshly chopped parsley over the shrimp. Serve immediately with lemon wedges and crusty bread to soak up all the luscious garlicky oil. This step brings the dish to life with freshness and balance.
How to Serve Gambas al Ajillo Recipe
Garnishes
While the parsley and lemon wedges are traditional and essential, feel free to add a little extra flair with finely chopped chili or a light drizzle of smoked paprika oil for a smoky note. These garnishes enhance both flavor and presentation.
Side Dishes
Gambas al Ajillo Recipe shines wonderfully alongside warm, crusty bread—ideal for soaking up every last drop of that flavorful oil. Complement it with a simple green salad or some garlicky sautéed greens to keep the meal light and fresh. For something heartier, pair with rice or roasted potatoes.
Creative Ways to Present
For a fun tapas night, serve the shrimp in individual ramekins or mini cast-iron skillets straight from the stove, keeping the dish piping hot and visually appealing. You can also turn it into a pasta topping or toss it with crusty crostini for an elegant appetizer spread that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, transfer them to an airtight container and refrigerate promptly. They will keep well for up to two days, though Gambas al Ajillo is truly best enjoyed fresh for maximum flavor and texture.
Freezing
It’s not recommended to freeze this dish since shrimp can become rubbery after thawing and reheating, and the delicate garlic-infused oil may lose its vibrant taste. Enjoy fresh whenever possible for the best experience.
Reheating
To gently reheat leftovers, warm them in a skillet over low heat just until heated through. Avoid the microwave if you can, as it tends to toughen the shrimp and dull the flavor. Adding a splash of olive oil can help bring back some moisture and flavor.
FAQs
Can I use frozen shrimp for Gambas al Ajillo Recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry to avoid excess moisture in the pan, which can interfere with the searing process. Properly dried shrimp will give you that perfect tender texture.
What can I substitute if I don’t have dry sherry or white wine?
If you don’t have sherry or white wine on hand, you can simply omit it. The dish will still be delicious. Alternatively, a splash of lemon juice or a mild vinegar can add acidity, but keep it light to avoid overpowering the garlic and shrimp.
How spicy is Gambas al Ajillo Recipe?
The heat mainly comes from red pepper flakes and is quite mild by default, but you can customize it to your preferred spice level. Increase the amount of red pepper flakes for a bolder kick, or reduce it if you want just a hint of warmth.
Can this recipe be doubled for a larger group?
Yes, you can easily double or even triple the recipe. Just be sure to cook the shrimp in batches if your pan gets crowded. Overcrowding will cause the shrimp to steam rather than sauté, which impacts texture and flavor.
What’s the best bread to serve with Gambas al Ajillo Recipe?
A crusty baguette or rustic country loaf is perfect for soaking up all the garlicky oil. The bread’s crunchy exterior contrasts beautifully with the silky olive oil and tender shrimp, making every bite extra satisfying.
Final Thoughts
This Gambas al Ajillo Recipe is a shining example of how simple ingredients and straightforward preparation can create something truly special. It’s a spectacularly flavorful way to enjoy shrimp that feels both comforting and festive. Whether you’re hosting friends, cooking a quick meal, or just craving something deliciously garlicky, this recipe is sure to delight. Don’t hesitate—grab those ingredients and bring a little Spanish sunshine to your table tonight!
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Gambas al Ajillo Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Appetizer, Tapas
- Method: Frying
- Cuisine: Spanish
- Diet: Gluten Free
Description
Gambas al Ajillo is a classic Spanish tapas dish featuring succulent shrimp sautéed in fragrant garlic-infused olive oil with a hint of heat from red pepper flakes. This easy and quick appetizer captures bold flavors and is perfect for a light meal or entertaining guests.
Ingredients
Shrimp and Seasoning
- 1 pound raw shrimp, peeled and deveined (tails on or off)
- Salt to taste
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Cooking Ingredients
- ¼ cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 tablespoons dry sherry or white wine (optional)
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels and season lightly with salt to ensure proper searing and flavor.
- Infuse the oil: Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes. Cook for 1–2 minutes, stirring frequently, until the garlic turns golden and releases a fragrant aroma. Take care not to burn the garlic, as it can turn bitter.
- Cook the shrimp: Increase the heat to medium-high and add the shrimp to the pan in a single layer. Cook for 1–2 minutes on each side until the shrimp turn pink and opaque, indicating they are perfectly cooked.
- Add wine or sherry (optional): If using, pour in the dry sherry or white wine now and cook for an additional 30 seconds to allow the alcohol to evaporate, enriching the flavor.
- Finish and serve: Remove the skillet from heat. Sprinkle the chopped fresh parsley over the shrimp. Serve immediately alongside lemon wedges and crusty bread to soak up the delicious garlicky oil.
Notes
- Serve Gambas al Ajillo fresh and sizzling for the best taste experience.
- For a more intense garlic flavor, infuse the olive oil longer on low heat before adding the shrimp.
- This dish works perfectly as a traditional Spanish tapas or a light appetizer.
- Adjust red pepper flakes based on your preferred spice level.
- Enjoy with crusty bread to savor the fragrant olive oil sauce.
