Camarones al ajillo is a beloved Spanish tapas dish of plump shrimp sizzled in olive oil with loads of garlic, a hint of chili, and a splash of dry sherry or white wine. It’s quick, deeply savory, and the garlic-infused oil becomes a sauce you’ll want to soak up with crusty bread. This version stays true to the classic while being simple enough for a weeknight dinner.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1/2 cup (120 ml) extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (or 1 small dried chili, crumbled)
- 1/4 cup (60 ml) dry sherry or dry white wine
- 2 tbsp (30 ml) fresh lemon juice (about 1/2 lemon)
- 2 tbsp (8 g) fresh parsley, chopped
- Crusty bread, for serving
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic slices and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and just starting to turn golden, about 1–2 minutes. Do not let it brown too much or it will become bitter.
- Increase the heat to medium-high. Add the shrimp in a single layer (work in batches if needed). Cook for 1–2 minutes per side, until the shrimp are pink and opaque. The internal temperature should reach 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for fish and seafood.
- Remove the shrimp to a plate with a slotted spoon, leaving the oil and garlic in the skillet.
- Reduce the heat to low. Carefully add the sherry or wine and lemon juice to the skillet. Stir, scraping up any browned bits, and let it bubble for 1 minute. The sauce will reduce slightly.
- Return the shrimp to the skillet, toss to coat in the sauce, and sprinkle with parsley. Serve immediately with crusty bread for dipping.
Tips
- Garlic slicing: Thin slices infuse the oil more gently than minced garlic, which can burn and turn acrid. If you prefer minced, keep the heat low and stir constantly.
- Shrimp size: Use large (21–25 per pound) or extra-large (16–20 per pound) shrimp. Smaller shrimp cook too quickly and can become rubbery.
- Don’t overcook: Shrimp go from perfect to tough in seconds. As soon as they turn pink and curl slightly, they’re done. Remove them from the pan before making the sauce.
- Make it non-alcoholic: Replace the sherry or wine with an equal amount of shrimp stock or chicken broth. The dish will be slightly less complex but still delicious.
Serving Suggestions
Serve camarones al ajillo as a tapa with plenty of crusty bread for sopping up the garlic oil. It also works well over a bed of white rice, angel hair pasta, or alongside a simple green salad. For a more substantial meal, add a side of sautéed spinach or roasted potatoes.
Variations
- Spicy: Add an extra 1/2 teaspoon of red pepper flakes or a minced fresh serrano chili.
- Smoky: Use Spanish smoked paprika (pimentón) – stir in 1 teaspoon with the garlic.
- Herby: Add a bay leaf to the oil while cooking the garlic, and finish with fresh cilantro instead of parsley.
- Butter version: Replace half the olive oil with butter for a richer, nuttier flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 2 days – shrimp can become mushy if stored longer. To reheat, place in a skillet over low heat with a splash of water or broth, just until warmed through. Avoid the microwave, which tends to rubberize shrimp. The garlic oil solidifies when cold; that’s normal.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat them very dry before cooking to avoid splattering.
What if I don’t have sherry? Dry white wine, vermouth, or even a splash of chicken broth work fine. Each changes the flavor slightly – sherry adds a nutty note, wine is brighter.
Why did my garlic turn bitter? Garlic burns quickly at high heat. Keep the heat medium-low when cooking the garlic, and remove it from the pan as soon as it’s golden.
Can I leave the tails on? Yes, tails add flavor and look nice, but they make eating messier. Either is fine.
Is this dish gluten-free? Yes, as written. Just ensure your sherry or wine is gluten-free (most are) and serve with gluten-free bread.
Can I make it ahead? It’s best cooked fresh. If you must prep ahead, clean the shrimp and slice the garlic, then cook just before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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