Ah, Gambas al Ajillo—Spain’s way of proving that shrimp and garlic are soulmates. This sizzling, garlicky masterpiece isn’t just food; it’s a tiny flamenco dance on your taste buds. One bite, and you’ll be saying, “Olé!” to seconds (and possibly warding off vampires for life).

Gambas al Ajillo isn’t just shrimp—it’s shrimp that went on a luxurious spa day in olive oil and garlic and came out ready to party. Each bite is like a Spanish fiesta in your mouth, complete with a little flamenco kick from the chili. Just be warned: once you taste it, plain shrimp will feel like a sad, unseasoned cousin.

Ingredients You’ll Need For This Recipe

2 lbs large whole shrimp (head-on, shell-on)
6 garlic cloves, thinly sliced
1/2 cup extra virgin olive oil
1/4 teaspoon red chili flakes (optional)
1 1/2 teaspoons smoked paprika
1/3 cup chicken or vegetable stock (low-sodium preferred)
1 1/2 tablespoons fresh parsley, chopped
2 teaspoons lemon juice
Salt, to taste
Fresh crusty bread, for serving

Step-by-Step Instructions

Step 1: Rinse the shrimp thoroughly under cold water.

Step 2: Trim the long antennae and sharp point on the head with scissors or a knife.

Step 3: Use a toothpick or small knife to carefully pull out the vein from the back without removing the shell. (Insert the toothpick under the shell at the second segment and gently lift the vein out.)

Step 4: Pat the shrimp dry and set aside.

Step 5: Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes (if using). Stir gently and cook until the garlic turns golden and fragrant, about 2 minutes. Be careful not to burn it.

Step 6: Add the whole shrimp to the skillet in a single layer. Sprinkle with smoked paprika and a pinch of salt. Cook for about 3-4 minutes on one side until they turn pink and slightly charred.

Step 7: Flip the shrimp over and pour in the chicken or vegetable stock. Let it simmer for 2-3 minutes, allowing the shrimp to soak up the flavors. The shrimp should be bright pink and fully cooked.

Step 8: Remove the skillet from the heat. Drizzle lemon juice over the shrimp and sprinkle with fresh parsley. Toss gently to coat the shrimp in the garlic-infused oil and stock.

Step 9: Transfer the shrimp and sauce to a large serving dish. Serve immediately with warm crusty bread for soaking up the flavorful garlic sauce.

So, grab some crusty bread, channel your inner Spaniard, and let Gambas al Ajillo transport you straight to a cozy tapas bar in Madrid. Just remember—sharing is optional, but licking the plate is practically mandatory. ¡Buen provecho!

Spanish Gambas al Ajillo

Gambas al Ajillo is proof that sometimes the simplest ingredients—shrimp, garlic, olive oil—create pure magic. This dish doesn’t just satisfy your hunger; it tells a story of Spanish tradition, bold flavors, and the undeniable joy of dipping bread into garlicky gold.

Course Main Course

Keyword Spanish Gambas al Ajillo

Prep Time 15

Cook Time 8

Servings 8

Ingredients

2 pounds whole shrimp large, with head and shell on
6 garlic cloves thinly sliced
½ cup extra virgin olive oil
¼ tsp red chili flakes optional
⅓ cup chicken or vegetable stock low sodium preferred
1½ tbsp fresh parlsey optional
2 tsp lemon juice
salt to taste
fresh crusty bread for serving

Instructions

Rinse the shrimp thoroughly under cold water.
Trim the long antennae and sharp point on the head with scissors or a knife
Use a toothpick or small knife to carefully pull out the vein from the back without removing the shell. (Insert the toothpick under the shell at the second segment and gently lift the vein out.)
Pat the shrimp dry and set aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes (if using). Stir gently and cook until the garlic turns golden and fragrant, about 2 minutes. Be careful not to burn it.
Add the whole shrimp to the skillet in a single layer. Sprinkle with smoked paprika and a pinch of salt. Cook for about 3-4 minutes on one side until they turn pink and slightly charred.
Flip the shrimp over and pour in the chicken or vegetable stock. Let it simmer for 2-3 minutes, allowing the shrimp to soak up the flavors. The shrimp should be bright pink and fully cooked.
Remove the skillet from the heat. Drizzle lemon juice over the shrimp and sprinkle with fresh parsley. Toss gently to coat the shrimp in the garlic-infused oil and stock.
Transfer the shrimp and sauce to a large serving dish. Serve immediately with warm crusty bread for soaking up the flavorful garlic sauce.