Gambas al ajillo is a beloved Spanish tapa of shrimp quickly sautéed in olive oil with plenty of sliced garlic, a pinch of hot chile, and a splash of sherry. It works because the shrimp poach gently in the flavorful oil, which is then sopped up with crusty bread. This version stays true to the classic method, using a cold-oil start to infuse the garlic without burning it.
Ingredients
- 1 lb (450 g) large raw shrimp, peeled and deveined (tails left on)
- 1 cup (240 ml) extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 dried guindilla chile or ½ teaspoon red pepper flakes
- 2 tablespoons dry sherry (or dry white wine)
- 1 teaspoon smoked paprika (pimentón de la Vera)
- ½ teaspoon salt, plus more to taste
- 2 tablespoons chopped fresh parsley
- Crusty bread, for serving
Instructions
- Pat the shrimp dry with paper towels and season lightly with salt. Set aside.
- In a large skillet or a traditional cazuela, combine the olive oil, sliced garlic, and the chile or pepper flakes. Place over medium-low heat.
- Cook gently, stirring occasionally, until the garlic is fragrant and just starting to turn golden at the edges, about 3 to 4 minutes. Do not let the garlic brown or burn, as it will turn bitter.
- Raise the heat to medium-high. Add the shrimp in a single layer. Cook for 1 minute, then add the sherry and smoked paprika.
- Continue cooking, stirring once or twice, until the shrimp are pink, opaque, and just cooked through, about 2 to 3 minutes total. The shrimp should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer.
- Remove from heat immediately. Stir in the chopped parsley.
- Serve hot, directly from the skillet, with plenty of crusty bread for dipping into the garlic oil.
Tips
- Don’t crowd the pan: If your skillet is small, cook the shrimp in two batches. Overcrowding lowers the oil temperature and makes the shrimp steam instead of sauté.
- Use good olive oil: The oil is a major part of the dish, so use a fruity extra-virgin olive oil you enjoy eating raw.
- Watch the garlic: The difference between golden and burnt garlic is seconds. If the garlic browns too quickly, lower the heat immediately.
- Substitute the chile: If you can’t find guindilla chiles, use a small piece of dried ancho or a pinch of cayenne. Red pepper flakes are the easiest swap and add a similar gentle heat.
Serving Suggestions
Serve gambas al ajillo as a tapa with a cold glass of dry sherry, albariño, or a crisp lager. It is essential to have crusty bread on hand to mop up the garlicky oil. For a heartier meal, spoon the shrimp and oil over cooked rice or toss with spaghetti.
Variations
Many Spanish households add a squeeze of lemon juice just before serving for brightness. Some versions include a tablespoon of brandy instead of sherry. For a richer sauce, whisk a tablespoon of cold butter into the oil after removing the pan from the heat. You can also add a handful of sliced mushrooms or cherry tomatoes with the garlic for extra substance.
Storage and Reheating
Gambas al ajillo is best eaten immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp and oil in a skillet over low heat just until warmed through, about 2 minutes. Do not boil, as the shrimp will become rubbery. The garlic oil can also be strained and used within 3 days as a flavorful drizzle for vegetables or pasta.
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 and to help them brown.
Why did my garlic burn? The oil was too hot when you added the garlic. Always start the garlic in cold oil over low heat and let it warm up slowly.
Can I make this without sherry? Absolutely. Use a dry white wine, or simply omit it and add an extra tablespoon of olive oil. The dish will still be delicious.
What is the best pan to use? A traditional Spanish cazuela (terracotta dish) looks beautiful and retains heat well, but a heavy stainless steel or cast-iron skillet works just as well.
How do I know the shrimp are done? They will turn pink and opaque, and curl into a loose C shape. A food thermometer should read 145°F (63°C) in the thickest part. Overcooked shrimp become tough and rubbery.
Can I leave the tails on? Yes, many people prefer them on for presentation and for eating with your fingers. Just be aware they make the shrimp slightly harder to eat in a polite setting.
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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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