Gambas al Ajillo (Spanish Garlic Shrimp)

Spanish garlic shrimp gambas al ajillo served in a terracotta dish, with juicy shrimp, golden garlic slices, olive oil, and fresh parsley garnish

Gambas al Ajillo (Spanish Garlic Shrimp)

This gambas al ajillo is a quick Spanish garlic shrimp dish made with olive oil, garlic, chilli, and parsley. It cooks in just 5 minutes and is perfect for dipping bread into the rich, garlicky oil.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 5

Total Time 10

Ingredients

Instructions

Slice the garlic cloves and finely chop the parsley.
Heat the extra virgin olive oil in a pan over medium heat. Add the sliced garlic and chillies, and cook for 1–2 minutes until the garlic starts to sizzle and turn lightly golden.
Add the parsley, shrimp, and salt, then cook for 2–3 minutes, stirring gently, until the shrimp turn pink and opaque.
Transfer to a clay pot and serve hot with bread.

Notes

Slice the Garlic Thin: I like slicing the garlic into thin rounds so it softens and turns lightly golden without burning.

Control the Heat: I keep the heat on medium so the garlic and chilli infuse the oil slowly without turning bitter.

Cook the Shrimp Quickly: As soon as the shrimp turn pink and curl slightly, I take them off the heat to keep them tender.

Serve Immediately: This dish is best straight from the pan while the oil is hot and aromatic.

Nutrition