Gambas al Ajillo is a classic Spanish tapa prized for its simple ingredients, bold flavor, and incredible speed. This recipe delivers restaurant-quality shrimp in under 15 minutes, perfect for a quick weeknight dinner or an impressive appetizer. The key lies in infusing olive oil with generous amounts of garlic, creating a flavorful sauce that begs to be soaked up with crusty bread.
Why This Dish Matters
Gambas al Ajillo embodies the spirit of Spanish cuisine: fresh, flavorful, and meant to be shared. It’s a staple in tapas bars across Spain, served sizzling hot in earthenware cazuelas. The dish showcases how a few high-quality ingredients, treated with care, can yield extraordinary results. The tradition of drizzling garlic-infused oil over bread isn’t just a side dish; it’s an essential part of the experience, maximizing every drop of flavor.
What You’ll Need
This recipe requires just four main ingredients: shrimp, garlic, olive oil, and a touch of acidity. The simplicity is intentional; the focus is on technique and quality. Some variations include a pinch of red pepper flakes for a subtle kick, but the core appeal remains the harmonious blend of garlic and shrimp.
How to Make Gambas al Ajillo
The process is straightforward: marinate shrimp briefly in grated garlic, then cook them in oil slowly infused with sliced garlic. The goal isn’t to burn the garlic, but to coax out its sweetness and infuse it deeply into the oil. The final touch—sherry vinegar or lemon juice—brightens the dish, balancing the richness.
Yields: 4 servings
Prep time: 5 minutes
Cook time: 10–15 minutes
Ingredients:
- 1 ½ pounds peeled and deveined raw large shrimp (26–30 per pound), tails on or off
- 1 teaspoon kosher salt, plus more to taste
- 2 large cloves garlic, finely grated
- ½ cup olive oil
- 4 large cloves garlic, thinly sliced
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons coarsely chopped fresh parsley leaves (from 4 sprigs)
- 1 tablespoon sherry vinegar or lemon juice
- Crusty bread, for serving (optional)
Instructions:
- In a medium bowl, toss shrimp with 1 teaspoon salt and 2 grated garlic cloves. Let marinate while oil heats.
- Heat ½ cup olive oil and 4 sliced garlic cloves in a 12-inch skillet over medium heat. Cook until garlic is golden (but not browned), about 3–4 minutes. Stir in red pepper flakes (if using) for 15 seconds.
- Add shrimp in an even layer. Cook, stirring halfway through, until opaque, about 4 minutes.
- Remove from heat. Stir in parsley and sherry vinegar. Taste and adjust seasoning with salt.
- Serve immediately with crusty bread for dipping.
Tips for Success
- Don’t rush the garlic: Slow cooking in the oil is key to maximizing flavor.
- Shrimp cook quickly: Watch carefully to avoid overcooking.
- Bread is essential: It’s not just a side; it’s part of the dish.
Gambas al Ajillo delivers authentic Spanish flavor with minimal effort. The result is a vibrant, satisfying dish that proves sometimes, the simplest recipes are the most rewarding.
