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Gambas al Ajillo (Spanish Garlic Shrimp Tapas) Recipe

Tapas are small plates, not a specific dish, so the best way to understand the category is to make one of its most classic examples. Gambas al ajillo works because the garlic slowly infuses the olive oil over low heat before the shrimp ever hits the pan, so every bite carries that deep, savory garlic flavor instead of just a raw bite of it, and the shrimp cook fast enough over high heat that they stay tender rather than rubbery.

Prep
10 min
Cook
8 min
Total
18 min
Servings
4

Ingredients

Servings4
  • 1 lb large shrimp, peeled and deveined
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic cloves, thinly sliced
  • 1 tsp dried red chili flakes
  • 2 tbsp dry sherry or dry white wine
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • 1 whole lemon, cut into wedges
  • 8 slices crusty bread, for serving

Nutrition per serving

Calories
335
Protein
30g
Carbs
35g
Fat
8g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the shrimp completely dry with paper towels and season lightly with salt.
  2. 2Heat the olive oil in a large skillet or shallow cazuela over medium-low heat. Add the sliced garlic and chili flakes and cook gently, stirring often, for 2-3 minutes, just until the garlic turns pale gold and smells fragrant.
  3. 3Increase the heat to medium-high. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and just opaque; don't walk away, they go from perfect to rubbery fast.
  4. 4Pour in the sherry and add the smoked paprika, tossing the shrimp to coat. Let it bubble for about 30 seconds to cook off the raw alcohol smell.
  5. 5Remove the pan from the heat and stir in the chopped parsley. Squeeze a lemon wedge over the top.
  6. 6Serve immediately, straight from the skillet, with crusty bread alongside for soaking up the garlicky oil.

Tips & variations

  • Tapas simply means small, shareable Spanish plates meant to be ordered several at a time alongside drinks, not one specific recipe; other classics in the same spirit include patatas bravas, tortilla española, and jamón-wrapped melon.
  • Use the biggest shrimp available (16-20 count or larger); smaller shrimp overcook before the garlic and oil have time to build flavor.
  • Sweet paprika can replace smoked paprika for a milder, less smoky version.
  • Serve this alongside two or three other small plates, olives, manchego, and a simple tortilla española, to build an actual tapas spread rather than a single main course.

Storage & reheating

Gambas al ajillo is best served immediately while the shrimp are hot and the oil is still sizzling. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently in a skillet over low heat just until warmed through, since high heat will toughen the shrimp further.

Tips from the Tulo kitchen

  • A small cast iron skillet or traditional clay cazuela holds heat well enough to keep the oil sizzling at the table, which is part of the appeal of this dish as a tapa.
  • Head-on, shell-on shrimp add more flavor to the oil if available, though peeled and deveined shrimp are far easier to eat as finger food.

FAQ

What are tapas, exactly?

Tapas are small, shareable plates of food originating in Spain, meant to be ordered a few at a time and eaten alongside drinks and conversation rather than as one large individual entree. The category covers everything from olives and cured ham to hot dishes like this garlic shrimp.

Why are they called tapas?

The word comes from the Spanish verb "tapar," meaning to cover; one popular origin story holds that bartenders once covered glasses of sherry with a slice of bread or ham to keep out flies, and the snack itself eventually took on the name.

How many tapas dishes should I make for a meal?

For a full meal, plan on 3-4 small plates per person, mixing something cold (olives, cured meats), something hot (like garlic shrimp or patatas bravas), and bread.

Is gambas al ajillo spicy?

It has a mild background heat from the chili flakes, not enough to overwhelm the garlic and shrimp. Reduce or omit the chili flakes for a version with no heat at all.

Can I make this with frozen shrimp?

Yes. Thaw shrimp completely in the refrigerator or under cold running water and pat them very dry before cooking, since excess water will cause the oil to spatter and prevent proper browning.

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