Al ajillo, meaning “in garlic sauce,” is a beloved Spanish tapa of shrimp sizzled in olive oil with lots of garlic, a touch of guindilla pepper, and a splash of sherry. This version translates the classic into an easy weeknight dish that delivers big flavor with minimal effort—the key is infusing the oil slowly so the garlic turns sweet and nutty, not bitter. Serve it with crusty bread to soak up every last drop of the golden, garlicky oil.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 1/2 cup (120 ml) extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 1 small dried guindilla pepper or 1/2 tsp red pepper flakes (adjust to taste)
- 2 tbsp (30 ml) dry sherry or dry white wine
- 1/2 tsp smoked paprika (optional)
- 1 tbsp fresh parsley, chopped
- Flaky sea salt, to taste
- Crusty bread, for serving
Instructions
- Pat the shrimp dry with paper towels and season lightly with salt. Set aside.
- In a large skillet or cazuela, combine the olive oil and sliced garlic. Place over medium-low heat and cook gently, stirring occasionally, until the garlic is fragrant and just starting to turn golden—about 3 to 4 minutes. Do not let it brown too quickly, or it will taste bitter.
- Add the guindilla pepper (or red pepper flakes) and smoked paprika if using. Stir for 30 seconds.
- Increase the heat to medium-high. Add the shrimp in a single layer. Cook for 1 to 2 minutes per side, until they turn pink and opaque. The internal temperature should reach 145°F (63°C) as measured with a food thermometer—this is the USDA FSIS safe minimum for fish and shellfish.
- Carefully add the sherry or wine—it will sizzle. Let it bubble for 30 seconds, then remove the pan from the heat.
- Stir in the parsley and taste for salt. Serve immediately, spooning the garlic oil over the shrimp.
Tips
- Don’t crowd the pan: If your skillet is small, cook the shrimp in two batches. Overcrowding lowers the heat and steams the shrimp instead of searing them.
- Garlic control: Thin, even slices cook faster and more evenly than minced garlic. Keep the heat low while infusing the oil—this is the secret to sweet, mellow garlic.
- Substitutions: No guindilla? Use a pinch of cayenne or red pepper flakes. No sherry? Dry white wine or even a splash of chicken broth works, though the flavor will be slightly different.
- Common mistake: Adding the garlic to screaming-hot oil will burn it instantly. Always start with cold oil and let it heat slowly with the garlic.
Serving Suggestions
Serve the shrimp as a tapa with crusty bread for dipping. It also works well over rice, pasta, or a simple green salad. For a fuller meal, pair with sautéed spinach or roasted potatoes. A glass of dry sherry or crisp white wine complements the garlicky oil beautifully.
Variations
- Chicken al ajillo: Substitute bite-sized chicken thighs for shrimp; cook until the chicken reaches 165°F (74°C) internally.
- Mushroom al ajillo: For a vegetarian version, use thickly sliced mushrooms (like cremini or portobello) and cook until golden and tender.
- Extra heat: Add a chopped fresh chili (like serrano or bird’s eye) with the garlic for more spice.
- Citrus twist: Finish with a squeeze of lemon juice and a little lemon zest for brightness.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, gently warm in a skillet over low heat just until the shrimp are heated through—do not boil, or the shrimp will become rubbery. The garlic oil can also be strained and used to flavor other dishes (like roasted vegetables) within a few days.
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 ensure good browning.
What is guindilla pepper? It’s a mild, slightly spicy Spanish dried pepper. If you can’t find it, use a small piece of ancho or a pinch of cayenne—adjust to your heat preference.
Why did my garlic turn bitter? Garlic burns easily at high heat. If it turns dark brown, it will taste bitter. Keep the heat low and stir constantly while infusing the oil.
Can I make this without alcohol? Absolutely—skip the sherry and add an extra tablespoon of olive oil or a splash of seafood stock. The dish will still be delicious.
How do I know the shrimp are done? They should be pink and opaque, with the tails curling slightly. A thermometer should read 145°F (63°C) in the thickest part. Overcooking makes them tough.
Can I use olive oil that’s not extra-virgin? Yes, regular olive oil works fine, but extra-virgin adds more flavor. Avoid using butter alone, as it burns at higher temperatures.
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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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