Gambas al Ajillo

Today, I’m bringing you an 8-minute Gambas al Ajillo recipe! This dish is incredibly easy to make and perfect for entertaining guests. Have you been hesitant to try making it? I’ve come back with a truly simple and detailed recipe.

About the Dish

Gambas means shrimp in Spanish, and Ajillo means garlic. This tapas dish, featuring shrimp and garlic, originated mainly in Spain’s Andalusia region and has since spread throughout the country. It is served hot in a small earthenware dish, which is often called a cazuela (casuela), so the dish is sometimes referred to as such.

Even Better

If you prepare whole shrimp, you can cut off the heads and use them to make a rich broth, which can be used instead of chicken stock for an even deeper and more flavorful Gambas al Ajillo. However, I prepared the chicken stock version for those who cannot make a broth from shrimp heads. It would be perfect with a white wine and a baguette.

How to Make This Gambas al Ajillo Recipe

Gambas al Ajillo

literally "Shrimp with Garlic". It is a classic and popular Spanish tapas.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Course Main Course, Snack

Cuisine Spanish

Servings 2 people

Ingredients

  

Main

• 20 Shrimp Peeled and Deveined Shrimp/Prawns
• 15 small Scallops Optional
• 45 g Garlic As desired
• 150 ml Olive oil Extra virgin (10 Tbsp)
• 1 Peperoncino Chopped
• 1 tsp Paprika
• 1 tsp Salt
• A bit Crushed Red Pepper Flakes As desired
• A bit Italian Parsley Use the parsley stems for flavor, and mince the leaves
• Black Pepper To taste

Broth

• 100 ml Water
• 1/2 tsp Chicken Stock

Instructions

 

Preparation

• Peel and devein the shrimp, then pat dry to remove any moisture.
• Wash the small scallops and pat them dry as well.
• Slice the garlic to a 3mm thickness.
• Separate the parsley stems and leaves. Keep the stems for flavoring and mince the leaves.
• Slice 1 peperoncino.

Cooking Instructions

• In a pan, add 150ml (10 Tbsp) of olive oil, the sliced garlic, peperoncino, and the parsley stems.
• Turn the heat to low and cook for 4–5 minutes until the garlic turns light golden brown.
• Once the garlic is cooked, remove the parsley stems.
• Add the dried shrimp and scallops and cook over medium heat for 3 minutes.
• Halfway through cooking, add 75ml (5 tablespoons) of stock (broth) and mix thoroughly with the oil.
• Salt adjustment : Do not add all the salt at once; add 1/2 of the required amount first. After adding the stock, adjust the remaining 1/2 of the salt to your taste.
• Add the minced parsley and red pepper flakes, sprinkle with black pepper, and finish.
• Serve with a crusty bread, such as a baguette.

Video

Keyword Garlic, Oliveoil, Shrimp, tapas

If you enjoyed this easy shrimp recipe, check out our creamy mushroom sauce recipe for another simple yet delicious dish.

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