Gambas al Ajillo Shrimp

This Gambas al Ajillo recipe brings the warmth and simplicity of a classic Spanish tapas dish into your home. Tender shrimp are gently cooked in fragrant garlic and extra virgin olive oil that has been infused with whole chilies and fresh parsley. The garlic crisps just enough to release its aroma without overpowering, while the mild heat of the chilies balances the rich olive oil. Perfect for a quick appetizer or a shareable snack, this dish captures the feeling of lounging on a sun-soaked patio with friends and a crusty bread basket for dipping.

I first tasted Gambas al Ajillo during a quiet evening in southern Spain. Every time I make it, the garlicky aroma fills my kitchen and brings that moment back vividly, making it feel like a special occasion even on an ordinary night.

Ingredients

• Raw peeled shrimp: absorbs the garlicky oil beautifully and keeps the dish mess-free
• Extra virgin olive oil: choose a fruity, peppery variety as this is the foundation of the flavor
• Garlic cloves: thinly sliced to gently crisp and release deep aroma without burning fresh and firm bulbs work best
• Whole chilies: provide gentle heat and fragrance dried chilies add smokiness while fresh ones offer a brighter kick
• Fresh parsley: chopped and added early to brighten the oil and balance the richness of the garlic and oil
• Salt: enhances all the flavors so use just enough to taste

Instructions

Sauté the Garlic and Chilies:

Pour plenty of extra virgin olive oil into a frying pan and warm it over medium heat until it shimmers but does not smoke. Add the thin garlic slices along with the whole chilies. Stir continuously to prevent the garlic burning. Cook until the garlic is a delicate golden color and the chilies begin to release their aroma which takes about three to five minutes. This step creates the flavor base and requires care to get the garlic just right.

Add the Parsley:

Finely chop a small bunch of fresh parsley and add it directly to the warm oil. Stir gently for one minute so the herb can bloom and infuse the oil giving a fresh lift to the richness and a lovely green brightness.

Cook the Shrimp:

Arrange raw peeled shrimp in a single layer in the pan and sprinkle with a pinch of salt. Avoid crowding so the shrimp sear instead of steam. Cook over medium heat turning once until the shrimp turn pink and curl up slightly which usually takes two to three minutes per side depending on size.

Transfer to a Clay Pot:

For an authentic touch carefully move the cooked shrimp and oil to a warm clay pot preheated briefly in the oven. This keeps the dish hot and bubbling at the table encouraging everyone to dig in right away.

Serve with Bread:

Bring the clay pot to the table along with a rustic crusty bread and invite everyone to dip the bread into the garlicky oil and enjoy the combination of crispy garlic velvety olive oil fresh parsley and juicy shrimp.

I always cherish the extra virgin olive oil in this dish. It is the soul of the flavor silky and fragrant. When married with garlic and parsley it simply transforms the shrimp into something extraordinary. Thinking back to sharing this dish on a small patio with family makes every preparation feel more meaningful and connected.

Storage Tips

Leftovers store best in an airtight container with the oil to keep the shrimp moist and flavorful. They will last for up to two days in the refrigerator. Gently reheat before serving and be sure to drizzle leftover oil on bread or use it to dress salads for extra flavor.

Ingredient Substitutions

If you prefer less heat replace the whole chilies with a pinch of smoked paprika to add warmth without spice. Always opt for fresh garlic if you want a stronger punch. For a different herbal note coriander or cilantro can be used in place of parsley but it will change the traditional flavor of the dish.

Serving Suggestions

Pair with a crisp green salad or a bowl of marinated olives to balance the richness. A chilled dry white wine or Spanish sherry pairs beautifully. Leftover shrimp can top toasted bread slices or a simple pasta tossed with the garlicky oil.

Serve immediately while the oil is hot and dip with crusty bread. It makes a perfect shareable appetizer.

Common Questions About the Recipe

→ What type of shrimp works best for Gambas al Ajillo?

Peeled, raw shrimp absorb the garlic-infused oil well and cook evenly, resulting in tender, flavorful bites.

→ Can I adjust the spice level in this dish?

Yes, leaving whole chilies provides gentle heat. For less spice, omit them or substitute with smoked paprika for warmth without heat.

→ Why is extra virgin olive oil important here?

It forms the flavorful sauce base, offering rich, fruity notes that complement the garlic and chili, while providing a silky texture.

→ How should garlic be prepared for the best flavor?

Thinly sliced garlic crisps gently without burning, releasing an aromatic, savory depth to the oil.

→ What’s the benefit of warming the clay pot before serving?

A preheated clay pot keeps the oil bubbling longer, preserving warmth and enhancing the presentation at the table.

→ Are there any easy variations to try?

Add a splash of lemon juice for brightness or serve shrimp over avocado or pasta for a fresh twist.