Camarones al Ajillo Recipe (Garlic Shrimp)

Camarones al ajillo is a beloved Spanish and Latin American tapa of shrimp quickly sautéed in olive oil with plenty of garlic, a hint of heat, and a splash of sherry or white wine. It works because the shrimp cook in under five minutes, while the garlic-infused oil becomes a sauce you’ll want to soak up with crusty bread. This version stays true to the classic method, using simple pantry staples for a restaurant-quality dish at home.

Ingredients

1 ½ lb (680 g) large shrimp, peeled and deveined (tails on or off)
½ cup (120 ml) extra-virgin olive oil
8–10 garlic cloves, thinly sliced (about ¼ cup / 40 g)
1–2 dried red chiles (like chile de árbol) or ½ tsp red pepper flakes
¼ cup (60 ml) dry sherry or dry white wine
1 tbsp (15 ml) fresh lemon juice, plus lemon wedges for serving
1 tsp (5 g) smoked paprika (optional)
2 tbsp (8 g) fresh parsley, chopped
Kosher salt, to taste
Crusty bread, for serving

Instructions

Pat the shrimp dry with paper towels. Season lightly with salt.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chiles (or red pepper flakes). Cook gently, stirring often, until the garlic is fragrant and just starting to turn golden, about 2–3 minutes. Do not let it brown too much, or it will taste 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 turn pink and opaque. The internal temperature should reach 145°F (63°C) as the safe minimum, per USDA FSIS, checked with a food thermometer.
Pour in the sherry or wine and let it bubble for 30 seconds, scraping up any browned bits.
Remove the skillet from the heat. Stir in the lemon juice, smoked paprika (if using), and parsley. Taste and adjust salt.
Serve immediately, spooning the garlic oil over the shrimp, with lemon wedges and crusty bread for dipping.

Tips

Substitutions: No sherry? Use dry white wine or even a splash of chicken broth. No fresh chiles? Red pepper flakes work fine. For a non-alcoholic version, replace the sherry with a tablespoon of sherry vinegar plus 3 tablespoons of water.
Don’t overcook the garlic: Garlic burns quickly and turns bitter. Keep the heat medium-low when infusing the oil, and remove the pan from the heat before adding the lemon and parsley.
Shrimp size: Use large (21–25 per pound) or extra-large (16–20) shrimp. Smaller shrimp cook even faster, so watch them closely.
Common mistake: Overcrowding the pan. If you add too many shrimp at once, they steam instead of sear, and the texture becomes rubbery. Cook in batches if necessary.

Serving Suggestions

Serve camarones al ajillo as a tapa with a glass of cold white wine or beer. It’s also excellent over white rice, tossed with pasta, or alongside a simple green salad. The garlic oil is the star—provide plenty of crusty bread to mop it up.

Variations

Mexican style: Add chopped tomatoes and a splash of Mexican beer (like Modelo) instead of sherry. Finish with fresh cilantro.
Spicy: Double the chiles or add a minced serrano or jalapeño with the garlic.
Butter version: Replace half the olive oil with butter for a richer sauce.
Add chorizo: Cook ¼ cup (60 g) diced Spanish chorizo in the oil before adding the garlic for a smoky, savory twist.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, warm them gently in a skillet over low heat with a splash of water or broth to loosen the sauce, just until heated through—do not boil, or the shrimp will become tough. The garlic oil will solidify when chilled; that’s normal. You can also enjoy leftovers cold on a salad, but the texture will be firmer.

Frequently Asked Questions

Can I use frozen shrimp? Yes, but thaw them completely in the refrigerator overnight or under cold running water, then pat very dry. Excess moisture will make the oil spatter and prevent browning.

What if I don’t have sherry? Use dry white wine, or substitute with a mix of 1 tablespoon white wine vinegar and 3 tablespoons water. The flavor will be slightly more acidic but still delicious.

How do I know when the shrimp are done? They turn pink and curl into a loose ‘C’ shape. For accuracy, check the thickest part with a thermometer—it should read 145°F (63°C). Overcooked shrimp are rubbery, so pull them off the heat as soon as they’re opaque.

Can I make this ahead? It’s best served immediately, but you can prep the garlic, chiles, and parsley up to a day ahead and store them in the fridge. Cook the shrimp just before serving.

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 if needed.

Can I use shrimp with shells on? Absolutely—many people love the extra flavor. Increase cooking time by about 1 minute per side, and provide finger bowls for guests.

More recipes to cook

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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