Looking to add a touch of Spanish flair to your dinner routine? Look no further than Gambas al Ajillo! This mouthwatering dish brings the flavors of Spain straight to your kitchen, offering a restaurant-quality experience in under 30 minutes from preparation to plate.
Today, I'd like to share with you how to prepare a beloved tapas dish that I always relish during my visits to Spain, particularly in Barcelona and Madrid. Gambas al Ajillo is suitable for both everyday meals and celebrations. This uncomplicated yet elegant seafood dish offers delightful flavors without breaking the bank.
Gambas al Ajillo is best enjoyed hot and fresh out of the pan. Serve it immediately with some crusty bread to soak up the flavorful garlic-infused olive oil sauce. This shrimp tapas pairs well with Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Chardonnay wine.
Let's dive into what makes this Spanish shrimp with garlic sauce so irresistible and how you can easily recreate it at home. This recipe is inspired by other Spanish-influenced dishes like chicken and chorizo rice and mussels in white whine and chorizo sauce, which you can find on my site.
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What is Gambas al Ajillo?
Gambas al Ajillo, also known as Garlic Shrimp or Prawns, is a traditional Spanish tapas dish renowned for its bold flavors and simplicity. The name itself translates to "prawns with garlic" in English, giving a clear indication of its primary ingredients.
This dish typically consists of fresh shrimp or prawns cooked in a sizzling garlic-infused olive oil, often enhanced with a hint of spicy red pepper flakes, paprika or lemon. The result is a harmonious blend of savory, garlicky goodness that tantalizes the taste buds with every bite.
Ingredients
Below, you'll find the ingredients I used to make Gambas al Ajillo:
- Shrimp, deveined, tail-on: These are the main stars of the dish – the tasty prawns. Make sure they're cleaned and ready to cook, with the tails left on for a fancy touch.
- Fresh sliced garlic: Garlic is what gives this dish its amazing flavor. Slice it thinly so it cooks quickly and spreads its delicious taste throughout.
- Olive oil (Italian or Spanish): This is the oil we'll use to cook everything. It adds a wonderful fruity taste, whether you choose Italian or Spanish.
- Spanish Dry Sherry: Adding a bit of Spanish Dry Sherry not only gives the sauce a special touch, but it also helps prevent the garlic from burning while cooking the shrimp.
- Red Pepper (flakes or sliced dried red pepper): If you like a bit of spice, add some red pepper flakes or sliced dried red pepper. It'll give your dish a nice kick.
- Lemon zest: Zest some lemon to add a fresh, citrusy flavor. It brings a tangy brightness that makes the dish even more delicious.
- Spanish Sweet Paprika: This special paprika adds a flavor and a beautiful red color to your dish. It's what makes it taste so unique.
- Fresh chopped parsley: Chop up some parsley to sprinkle on top at the end. It adds a pop of green color and a fresh taste that complements everything perfectly.
Top Tip
Do not replace dry sherry with cooking sherry because cooking sherry contains salt, which can significantly alter the flavor and overall quality of the dish.
How to Make Gambas al Ajillo
Here's a step-by-step guide on how to make Gambas al Ajillo:
1. Prepare the Shrimp: If your shrimp is frozen, make sure to defrost it before using. Ensure the shrimp are deveined and peeled, but leave the tail on for extra flavor and presentation. Season the shrimp with a sprinkle of salt and black pepper.
2. Prepare the Garlic Infused Olive Oil: In a pan, combine olive oil and sliced garlic. Slowly cook the garlic over low heat until it becomes fragrant and just starts to brown. For added flavor, you can include a shrimp tail or head to infuse the oil even more.
3. Add the Shrimp: Once the garlic is fragrant, add the seasoned shrimp to the pan. Cook the shrimp over medium heat until they are barely pink, turning often to ensure even cooking.
4. Incorporate Dry Sherry and Paprika: After the shrimp are partially cooked, add the Spanish Dry Sherry and paprika to the pan. Continue cooking until the shrimp are fully cooked and the sauce has thickened slightly.
5. Finish with Parsley and Lemon Zest: Turn off the heat, then sprinkle fresh chopped parsley and lemon zest over the shrimp. This adds a burst of freshness and brightness to the dish.
6. Serve Immediately: Gambas al Ajillo is best enjoyed hot and fresh out of the pan. Serve it immediately with some toasted bread to soak up the flavorful garlic-infused olive oil sauce. Enjoy your homemade tapas delight!
Tips for Making the Tastiest Spanish Shrimp with Garlic Sauce
Here are some helpful tips to ensure your Gambas al Ajillo turns out perfectly:
1. Quality Ingredients: Use high-quality shrimp and ingredients like olive oil, garlic, and Spanish Dry Sherry for the best flavor.
2. Properly Prepare the Shrimp: Make sure to properly devein and peel the shrimp, leaving the tails on for added flavor. Season them with salt and black pepper for extra taste.
3. Infuse the Garlic Oil: Take your time when cooking the garlic in olive oil over moderately low heat. This slow process allows the garlic to release its flavor without burning, resulting in a fragrant and delicious oil.
4. Control the Heat: Keep in mind that the exact temperature may vary based on the type of stove and cookware used. Adjust the cooking temperature and duration as needed to avoid burning the garlic and overcooking the shrimp.
5. Balance Flavors: Adjust the amount of red pepper and lemon zest according to your taste preferences. Remember, you can always add more but can't take it away, so start with a little and add more if needed.
6. Choosing the Perfect Pan for Cooking and Serving Gambas al Ajillo: Select an appropriately sized pan, ideally an 8-9 inch heavy-bottom skillet that can be used for cooking and easily transferred to the table for serving.
6. Serve Immediately: Gambas al Ajillo is best enjoyed fresh and hot right out of the pan. Serve it immediately with some crusty bread to soak up the flavorful sauce.
7. Enjoy with Friends: Gambas al Ajillo is a dish meant to be shared and enjoyed with friends and family. Serve it as a tapas appetizer or as part of a Spanish-themed dinner party for an unforgettable dining experience.
Storage
Discard any leftovers that have been left at room temperature for more than two hours or if there are any signs of spoilage, such as an off smell or appearance.
To store leftover Gambas al Ajillo:
- Allow the dish to cool down to room temperature before transferring it to airtight containers or resealable bags.
- Ensure that the containers are tightly sealed to prevent any air from entering, which could lead to spoilage.
- Store the Gambas al Ajillo in the refrigerator for up to 3-4 days.
For additional food safety guidance, please visit this website.
Reheating
When reheating, it's best to use a stovetop or microwave. Ensure that the dish is heated thoroughly until it's piping hot before serving.
Check Out More Shrimp Recipes
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Gambas al Ajillo Recipe
Equipment
- an 8-9 inch heavy-bottomed skillet
Ingredients
- 1 pound shrimp, (peeled, deveined, tail-on) pat them dry with paper towels
- ½ cup extra virgin olive oil
- 1-2 dried arbol chili , (cut into thin slices) or more for spicier result
- 2 oz thinly sliced garlic
- 2 tablespoons Spanish dry sherry
- zest from one lemon
- 1 teaspoon Spanish sweet paprika
- 3-4 tablespoons finely chopped fresh parsley, (or more to taste)
- kosher salt and black pepper, (to taste)
Optional:
- a few pieces of shrimp head or tail or shell, (to infuse the oil)
Instructions
- Pat shrimp dry with paper towels then sprinkle with salt and black pepper.
- In a medium pan, cook the garlic in olive oil over moderately low heat until it smells good and starts to turn brown, about 8-10 minutes, stirring occasionally. Optionally, add shrimp tail or head for extra flavor. Add chili and stir for 15 seconds. Remove shrimp tail or head if used.
- Cook shrimp over medium heat until just turning pink about 3 minutes, tossing regularly for even cooking.
- Add dry sherry and paprika. Cook and stirring occasionally until shrimp are fully done.
- Turn off the heat, then sprinkle fresh chopped parsley and lemon zest. Taste and add more salt/black pepper if needed.
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