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Authentic Gambas al ajillo Recipe Spain, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Gambas al ajillo, translated as garlic shrimps, is one of the simplest and one of the favorite tapa dishes in Spain. Usually prepared in clay ramekins, the dish is made with fresh shrimps, garlic, dry chili pepper, olive oil, and salt. It is assembled in no time—the garlic is first sizzled in olive oil until it starts to brown, the shrimps and the chili pepper are added next, and after a couple of minutes, the dish is ready to be served. It usually comes to the table while the olive oil is still sizzling hot. Although it is mostly enjoyed as a tapa at restaurants and bodegas, there is no reason why it couldn’t be prepared at home.
Pair with
Cooking tips
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shells
In Spain, this dish is mainly prepared with shrimps that are completely shelled, but it is not uncommon to see variations that use shell-on shrimps or leave the tails or the heads. Leaving the tails will make it easier to eat the shrimps with your hands, and leaving the shells will impart more flavor to the oil, but the dish will be messier to eat. -
peeling the shrimp
If you are using fresh, shell-on shrimps and you want to remove the shells, place your thumbs on the shrimp’s underbelly, crack it open, and then peel. You can also use kitchen shears and cut the shell on the top and then peel it. Also, you can use a pairing knife to cut along the back of the shell. -
save the shells and the heads
If you decide to remove the heads and the shells from the shrimps, save them, and use them in stocks and soups. -
devein
Shrimps have a digestive tract that runs along their backs and looks like a thin string. If you are using peeled shrimps, it is recommended to devein the shrimps by cutting just under the vein and pulling it out with the knife or your hand. The vein is not harmful, and sometimes it is not even visible, but it may contain some grit. -
fresh shrimps
The best version of this dish is made with fresh shrimps. If these are not available, use frozen shrimps, but make sure they are washed and thoroughly dried before they are added to the sizzling oil. Excess water may cause the oil to splatter and burst. -
garlic
Gambas al ajillo is usually made with hefty amounts of garlic, and although you can easily adjust the amount to your taste, make sure to avoid using a garlic press or slicing the garlic too thinly. Smaller pieces will impart more flavor, which may overtake the entire dish, and they also tend to burn quickly. -
ramekins
This dish is traditionally made and served in small earthenware ramekins (cazuelita de barro ), and it is intended to be served as an individual portion. These clay ramekins are preferred as they transfer heat more evenly. If they are not available, use a regular frying pan. -
olive oil
Olive oil is one of the key components of the dish, so it is recommended to use high-quality olive oil. -
serving
It is necessary to serve gambas al ajillo with some crusty bread on the side. The bread is used to soak and scoop the garlicky-infused oil. -
cooking time
Adjust the cooking time based on the size of the shrimps. The featured recipe is made with medium-sized shrimps. If you are using smaller or larger varieties, keep an eye on the shrimps and remove them just before they are done because they will continue cooking in the sizzling oil. -
adjusting
The best thing about preparing gambas al ajillo at home is that you can easily add or cut back on chili and garlic to adjust the dish to your taste. -
variations
The variations of this classic swap shrimps with prawns or leave the shells and the tails on. Some versions often add parsley, a splash of lemon juice, sherry, brandy, or finish the dish with butter or smoked paprika. -
sherry
If you opt for the sherry-based recipe, it is recommended you use fino or manzanilla sherry. You can also substitute sherry with dry white wine.
Recipe variations
Basic Gambas al Ajillo
PREP 10min
COOK 5min
READY IN 15min
This recipe makes a simple, basic version of this Spanish classic. All that is required is shrimps, garlic, chili pepper, extra virgin olive oil, and salt.
Ingredients
Basic Gambas al Ajillo
400g (1 lb) shrimps
4 garlic cloves
1 dry chili pepper
approximately 5 tbsp of extra virgin olive oil
salt
Preparation
1
Basic Gambas al Ajillo
Step 1/6
Prepare all the ingredients. Slice the garlic and peel the shrimps as instructed.
Step 2/6
Start by heating the oil on medium-high heat together with the chili pepper.
Step 3/6
Add garlic and let it sizzle. The garlic should brown, but make sure it does not burn.
Step 4/6
Add the shrimps and a pinch of salt. Cook the shrimps for approximately 2 minutes. Continuously stir as they cook.
Step 5/6
When the shrimps are almost done take the dish off the heat.
Step 6/6
Serve immediately with crusty bread on the side.
Other Variations
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