Perfect Spanish Garlic Shrimp in Just 20 Minutes Gambas al Ajillo

Name: Perfect Spanish Garlic Shrimp in Just 20 Minutes Gambas al Ajillo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 500 grams shrimp, peeled and deveined; 6 cloves garlic, thinly sliced; 100 ml olive oil; 1 teaspoon red pepper flakes; 2 tablespoons fresh parsley, chopped; 1 lemon, juiced; Salt to taste; Black pepper to taste

Spanish Garlic Shrimp (Gambas al Ajillo)

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I still remember the first time I tasted authentic Spanish Garlic Shrimp in a tiny tapas bar in Barcelona. The sizzle of garlic in olive oil, the bright pop of lemon, and those plump, juicy shrimp—it was love at first bite. Gambas al Ajillo is one of those magical dishes that tastes like it took hours but comes together in minutes. It’s been my go-to appetizer ever since, whether I’m hosting friends or just treating myself. The best part? You don’t need fancy ingredients—just good shrimp, lots of garlic, and a little bit of that Spanish flair.

Why You’ll Love This Spanish Garlic Shrimp (Gambas al Ajillo)

Trust me, once you try this recipe, you’ll be hooked. Here’s why:

It’s lightning fast – From pan to plate in under 20 minutes, perfect for those “I need something amazing NOW” moments
Flavor bombs everywhere – That garlicky, lemony, slightly spicy oil is downright addictive (you’ll be sopping it up with bread, I promise)
Healthy but feels indulgent – All that olive oil goodness means it’s actually good for you, unlike most restaurant appetizers
Tapas magic at home – Impress guests with authentic Spanish flavors without the plane ticket to Barcelona

Ingredients for Spanish Garlic Shrimp (Gambas al Ajillo)

Here’s everything you’ll need to make this garlicky masterpiece—trust me, quality matters here:

500g (about 1 lb) shrimp – Peeled and deveined (keep those tails on for pretty presentation!)
6 cloves garlic – Thinly sliced, not minced (we want those golden slivers swimming in the oil)
100 ml (about ½ cup) olive oil – Use the good stuff—Spanish if you can find it
1 teaspoon red pepper flakes – Adjust to taste, but don’t skip that gentle heat
2 tablespoons fresh parsley – Chopped fine (none of that dried stuff here)
1 juicy lemon – For that bright finishing zing
Salt & black pepper – To taste (I’m generous with both)

Pro tip: If you’ve got 10 extra minutes, toss the shrimp with half the olive oil, garlic, and lemon juice before cooking—it’s like a flavor marinade miracle.

How to Make Spanish Garlic Shrimp (Gambas al Ajillo)

Alright, let’s get cooking! This dish comes together so fast you’ll want everything prepped and ready before you turn on the heat. Here’s exactly how I make it—follow these steps and you’ll have restaurant-quality gambas al ajillo in no time:

Step 1: Prep the Shrimp

First things first—give your shrimp a quick rinse under cold water, then pat them completely dry with paper towels (wet shrimp equals sad, steamed shrimp). Toss them with a generous pinch of salt and black pepper—trust me, seasoning now makes all the difference.

Step 2: Sauté the Garlic

Heat your olive oil in a large skillet over medium heat (not too hot—garlic burns fast!). Add those beautiful garlic slices and let them sizzle gently for about 1-2 minutes until they’re just turning golden and smell incredible. Stir constantly—this is no time to walk away!

Step 3: Cook the Shrimp

Now add your shrimp in a single layer—don’t crowd the pan! Let them cook undisturbed for 2 minutes until the bottoms turn pink, then flip each one with tongs. They’re done when they’ve curled into cute little “C” shapes and turned opaque (about 1 more minute).

Step 4: Finish with Flavor

Here’s where the magic happens—sprinkle in red pepper flakes, squeeze that lemon juice all over, and toss in the parsley. Give everything one last vigorous stir to coat the shrimp in that glorious garlicky oil. Taste and adjust seasoning if needed—I always sneak an extra pinch of salt here.

Tips for Perfect Spanish Garlic Shrimp (Gambas al Ajillo)

After making this dish dozens of times (okay, maybe hundreds), here are my absolute can’t-miss tips:

Garlic timing is everything – Pull it off the heat when it’s golden blonde, not brown (burnt garlic = bitter disaster)
Keep an eye on your shrimp – They cook lightning fast! Overcooked shrimp turn rubbery in the blink of an eye
Fresh garlic beats pre-minced – The flavor difference is night and day—worth the extra minute of slicing
Let flavors mingle – If you’ve got 15 extra minutes, let the cooked shrimp sit in the oil before serving (the garlic infuses even more)

My secret? I always make extra—this shrimp disappears faster than you can say “¡Olé!”

Serving Suggestions for Spanish Garlic Shrimp (Gambas al Ajillo)

Oh, the ways to enjoy this garlicky goodness! Here’s how I love to serve it:

Tapas-style – Small plates with plenty of crusty bread for soaking up that glorious garlic oil (I tear mine into chunks for maximum sauce absorption)
Over rice – Spoon everything over steaming saffron rice for an instant main course
With salad – Bright greens balance the richness beautifully—try a simple arugula and tomato
Straight from the pan – No shame in hovering over the skillet with a fork, I’ve done it!

For parties, I serve it in small clay cazuelas—that sizzling presentation never fails to impress!

Storage & Reheating

If you somehow have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 2 days. To reheat, go low and slow—gentle heat in a skillet with a splash of olive oil keeps the shrimp tender. Microwaving works in a pinch, but watch carefully—30 second bursts prevent rubbery shrimp! The garlic oil solidifies when chilled—just warm it gently to bring back that luscious texture.

Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving of Gambas al Ajillo (remember, these are estimates—your actual numbers may vary slightly based on ingredient brands and sizes):

Calories: 280
Fat: 22g (mostly that heart-healthy olive oil!)
Protein: 18g (shrimp are little protein powerhouses)
Carbs: 4g
Sugar: Just 1g

Not bad for something that tastes this indulgent, right? The sodium comes mostly from the shrimp themselves, but you can always adjust the added salt to your preference. This dish is naturally low-carb and packed with good fats—I call that a win!

Spanish Garlic Shrimp (Gambas al Ajillo) FAQs

Got questions? I’ve got answers! Here are the most common things people ask about making this Spanish classic:

Can I use frozen shrimp?

Absolutely! Just thaw them overnight in the fridge or under cold running water first. The key? Pat them extra dry—frozen shrimp tend to release more moisture. I actually keep a bag of peeled frozen shrimp in my freezer for last-minute Gambas al Ajillo cravings!

How spicy is this dish?

With just 1 teaspoon of red pepper flakes, it’s got a gentle warmth that tingles rather than burns. Want more kick? Add an extra ¼ teaspoon. For mild palates, cut it back to ½ teaspoon. The beauty is you can adjust the heat to your taste—that garlicky olive oil balances it perfectly.

What if I burn the garlic?

Oops—been there! If your garlic gets too dark, start fresh. Burnt garlic turns bitter and ruins the whole dish. My trick? Keep the heat at medium and stir constantly—those golden slices should smell sweet, not acrid.

Can I make this ahead for a party?

You can prep ingredients in advance (slice garlic, measure spices), but cook it right before serving. Shrimp get rubbery if they sit too long. For parties, I cook it in batches—it’s so quick anyway! Keep the first batch warm in a low oven while you make the next.

Now that you’re a Gambas al Ajillo expert, it’s your turn—try this recipe and tell me in the comments how it turns out! Did you add any twists? I want to hear all about your garlicky shrimp adventures.