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hot_biteEasySpanish

Gambas al Ajillo

Sizzling Spanish shrimp swimming in garlic-infused olive oil with a kick of dried chile - served bubbling hot with crusty bread.

⏱️ Prep: 10min🍳 Cook: 8min⏰ Total: 18min👥 Serves: 4🌡️ hot
✓ gluten-free✓ dairy-free
⚠️ Contains: 🦐 Shellfish

Ingredients

  • 1 lblarge shrimp(peeled and deveined, tails on)
  • 1/2 cupolive oil(good quality Spanish)
  • 8 clovesgarlic(thinly sliced)
  • 2 wholedried guindilla peppers(or 1/2 tsp red pepper flakes)
  • 1/2 tspsweet paprika
  • 2 tbspdry sherry
  • 2 tbspfresh parsley(chopped)
  • 1/2 tspkosher salt
  • 1 loafcrusty bread(for serving)

📝 Make Ahead

Must be served immediately - this dish does not hold or reheat well.

Instructions

  1. Pat shrimp very dry and season with salt
  2. Heat olive oil in a large skillet or cazuela over medium heat
  3. Add garlic and dried peppers, cook until garlic is just golden, about 1 minute
  4. Increase heat to high, add shrimp in a single layer
  5. Cook shrimp 1-2 minutes per side until just pink
  6. Add paprika and sherry, let bubble for 30 seconds
  7. Remove from heat, scatter with parsley
  8. Serve immediately in the hot pan with crusty bread for dipping

💡 Pro Tips

Use a traditional clay cazuela if you have one - it retains heat beautifully. Don't skimp on the garlic or the olive oil.

📜 History

Gambas al ajillo is a tapas bar staple throughout Spain, particularly in Madrid and Andalusia. The dish exemplifies Spanish cuisine's mastery of simple ingredients transformed by technique.

Also pairs well with:

sherryspanish-winegin