Gambas al ajillo is a classic Spanish tapa of shrimp sizzled in olive oil with garlic and guindilla pepper. It works because the hot oil gently cooks the shrimp while infusing it with garlic flavor, and the resulting sauce is perfect for sopping up with crusty bread. This version keeps the traditional technique while giving you a clear picture of the calorie count per serving.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
- 1/2 cup (120 ml) extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 dried guindilla pepper (or 1/2 tsp red pepper flakes)
- 1/2 tsp smoked paprika (optional)
- 1 tbsp (15 ml) dry sherry or white wine (optional)
- 1 tbsp (15 g) chopped fresh parsley
- 1/2 tsp flaky sea salt, plus more to taste
- Crusty bread, for serving
Instructions
- Pat the shrimp dry with paper towels. Season lightly with salt.
- In a large skillet (preferably cast iron or ceramic), heat the olive oil over medium-low heat. Add the garlic slices and the guindilla pepper (or red pepper flakes). Cook gently for 2–3 minutes until the garlic is fragrant and just starting to turn golden, but not browned. If using paprika, add it now and stir for 30 seconds.
- 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), which is the USDA FSIS safe minimum for fish and shellfish; check with a food thermometer if you are unsure.
- If using sherry or white wine, pour it in and let it bubble for 30 seconds. Remove the pan from the heat.
- Stir in the parsley and flaky salt. Serve immediately in the hot skillet or a shallow bowl, with bread for dipping.
Tips
- Don’t crowd the pan: If you add too many shrimp at once, they will steam instead of sear, and the oil temperature will drop. Cook in batches for the best texture.
- Slice garlic thinly and evenly: Thin slices cook evenly and won’t burn before the shrimp are done. If you prefer a milder garlic flavor, remove the germ (the green sprout) from each clove.
- Use good olive oil: Since the oil is a major component, its flavor matters. Use a fruity extra-virgin olive oil that you enjoy eating raw.
- Substitute for guindilla: If you can’t find guindilla peppers, use a small piece of dried choricero or ñora pepper, or simply 1/2 teaspoon of red pepper flakes. The flavor will be slightly different but still delicious.
Serving Suggestions
Serve gambas al ajillo as a tapa with crusty bread for dipping. It pairs well with a crisp white wine like Albariño or a dry sherry. For a larger meal, serve alongside a simple green salad or grilled vegetables. The garlic oil is also wonderful drizzled over roasted potatoes or steamed greens.
Variations
- Spicy: Add an extra guindilla pepper or a pinch of cayenne for more heat.
- Herbed: Add a sprig of fresh thyme or rosemary along with the garlic.
- With tomato: Stir in 1/2 cup of diced tomato (canned or fresh) after the garlic is golden, and cook for 2 minutes before adding the shrimp.
- Non-alcoholic: Omit the sherry or wine; the dish is just as authentic without it.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The shrimp will continue to cook in the hot oil, so they may become slightly firmer. To reheat, place the shrimp and oil in a skillet over low heat, warming gently until just heated through (about 3–4 minutes). Do not boil, as that will toughen the shrimp. The garlic oil can be strained and reused within 3 days for cooking other dishes, but reheat it to a simmer before using.
Frequently Asked Questions
How many calories are in gambas al ajillo?
This recipe yields about 320 calories per serving (1/4 of the dish), with most coming from the olive oil. Shrimp are low in calories, so the oil is the main contributor. If you want to reduce calories, use less oil or serve with more bread to absorb it.
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 get a good sear.
What is guindilla pepper?
It’s a mild, slightly spicy dried Spanish pepper used to flavor the oil. It adds a gentle warmth without overwhelming heat. If you can’t find it, use a small dried red chili or red pepper flakes.
Do I need to remove the tails?
It’s a matter of preference. Leaving tails on looks nice and adds flavor, but they can be a bit messy to eat. If you prefer, remove them before cooking.
Can I make this ahead of time?
It’s best served immediately after cooking, as the shrimp can become rubbery if reheated too much. You can prep the garlic and shrimp in advance, but cook just before serving.
Why did my garlic turn bitter?
Garlic burns quickly and becomes bitter when overcooked. Keep the heat low while cooking the garlic, and remove it from the oil as soon as it turns golden. If it browns, it’s too late.
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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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