Traditional Spanish Gambas Al Ajillo Recipe

Ingredients

  • 1 pound of large shrimp, peeled and deveined
  • 6 cloves of garlic, thinly sliced
  • 1/4 cup of olive oil
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup of dry sherry
  • 1/4 cup of chopped fresh parsley
  • 1 baguette, for serving

Steps and instructions

  1. Start by heating the olive oil in a large pan over medium-high heat.
  2. Add the sliced garlic and red pepper flakes to the pan and stir them around until they start to sizzle.
  3. Next, add the shrimp to the pan in a single layer. Sprinkle the salt and black pepper over the shrimp.
  4. Cook the shrimp until they start to turn pink, which should take about 2 minutes. Then flip the shrimp over to cook the other side for another 2 minutes.
  5. Once the shrimp are cooked, add the dry sherry to the pan. Let it cook for about a minute to allow the alcohol to evaporate.
  6. Remove the pan from heat and sprinkle the chopped fresh parsley over the shrimp. Toss everything together to combine.
  7. Serve the gambas al ajillo with slices of baguette on the side.

Tools for making

  • Large Pan - A large pan or skillet for cooking the shrimp and garlic.
  • Knife - A sharp knife for slicing the garlic cloves.
  • Cutting Board - A cutting board for preparing ingredients.
  • Spatula - A spatula for flipping the shrimp while cooking.
  • Measuring Spoon Set - Measuring spoons for accurately measuring the red pepper flakes, kosher salt, and black pepper.
  • Liquid Measuring Cup - A liquid measuring cup for measuring the dry sherry.
  • Chopping Knife - A chopping knife for chopping the fresh parsley.
  • Serving Platter - A serving platter for presenting the gambas al ajillo.

Recipe variations

  • Use different types of seafood, such as scallops or mussels, instead of shrimp.
  • Add chopped fresh tomatoes or sun-dried tomatoes for a burst of flavor.
  • Include sliced bell peppers or onions for added texture and taste.
  • Experiment with different herbs and spices, such as paprika, thyme, or oregano.
  • Add a squeeze of lemon juice or a splash of white wine for a tangy twist.
  • For a smoky flavor, substitute some or all of the olive oil with smoked olive oil.
  • Make it vegetarian by using sliced mushrooms or tofu instead of shrimp.
  • For a spicier version, increase the amount of red pepper flakes or add some chopped chili peppers.

Recipe overview

Gambas Al Ajillo, or garlic shrimp, is a popular Spanish tapas dish known for its vibrant flavors and quick cooking time. This dish combines succulent shrimp with sizzling garlic, spicy red pepper flakes, and a splash of dry sherry for an irresistible appetizer or main course. The recipe is simple and straightforward, making it perfect for both weeknight dinners and special occasions. With just a few ingredients and in less than 30 minutes, you'll have a plate of gambas al ajillo ready to be enjoyed with slices of fresh baguette. This recipe serves four, but can easily be doubled or halved to suit your needs.

Common questions

  1. How do I peel and devein shrimp? To peel the shrimp, gently grip the body and legs with one hand and hold the tail with the other. Twist and pull the shell off, starting from the head down to the tail. To devein, use a sharp knife or kitchen shears to make a shallow incision along the back of the shrimp, exposing the dark intestinal tract. Remove the vein with the tip of the knife or rinse it out under cold water.
  2. Can I use frozen shrimp for this recipe? Yes, you can use frozen shrimp. Thaw them completely before using and pat them dry with a paper towel to remove excess moisture.
  3. Can I substitute the dry sherry with another ingredient? If you don't have dry sherry, you can substitute it with dry white wine or even chicken or vegetable broth. The flavor may vary slightly, but it will still be delicious.
  4. Can I adjust the amount of red pepper flakes for a milder or spicier taste? Absolutely! Feel free to adjust the amount of red pepper flakes to suit your taste preferences. If you prefer a milder version, reduce the amount or omit it altogether. For a spicier kick, you can increase the quantity.
  5. What is the best way to serve gambas al ajillo? Gambas al ajillo is traditionally served as a tapa (appetizer) or as part of a Spanish-style meal. It is often accompanied by slices of crusty bread, such as baguette, which can be used to soak up the flavorful garlic and oil.

Serving dishes and utensils

  • Cutting board - For chopping garlic and parsley.
  • Knife - To slice garlic and chop parsley.
  • Large pan - To cook the shrimp and garlic mixture.
  • Spatula - For flipping the shrimp while cooking.
  • Measuring spoons - To accurately measure the red pepper flakes, salt, and black pepper.
  • Measuring cup - For measuring the olive oil and dry sherry.
  • Tongs - To toss and combine the shrimp with the garlic mixture.
  • Serving platter - To present the gambas al ajillo.
  • Bread knife - For slicing the baguette.

Origin stories

Gambas al Ajillo, or garlic shrimp, is a classic staple of Spanish tapas cuisine that originated from the southern region of Andalusia. The dish is said to have been created as a quick and easy way for fishermen to prepare their catch of the day while out at sea. With the simplicity of its ingredients – primarily fresh shrimp and garlic – coupled with the speed of its preparation, it isn't hard to see why Gambas al Ajillo has become a traditional favorite in many Spanish households as well as tapas bars across the country and around the globe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.