Gambas al ajillo is a classic Spanish tapas featuring seared shrimp swimming in a chili and garlic-infused olive oil sauce. Ready in under 15 minutes, it’s a quick appetizer, snack, or main course that I have to serve with bread. There’s no way I’m leaving a drop of that glorious pan sauce behind!
This Spanish garlic shrimp is right up there with my Mussels in Garlic Sauce and these Pan-Seared Scallops as one of my favorite seafood tapas recipes. If you want to impress guests without spending too much time in the kitchen, these quick and easy, one-pan recipes have you covered.
What is Gambas al Ajillo?
Gambas al ajillo (pronounced GAHM-bahs ahl ah-HEE-yoh) translates to “shrimp with garlic,” but that description doesn’t even begin to do it justice. This dish is essentially the Spanish version of shrimp scampi. But instead of relying heavily on butter and white wine, the shrimp are gently poached in a generous amount of garlic and Fresno chile-infused olive oil. And it’s the nutty, slightly sweet complexity from the dry sherry that makes it truly unforgettable.
This classic recipe dates way back to 16th-century Madrid and has since become one of Spain’s most iconic tapas (small plates). Personally, all I need is plenty of warm, toasted bread within arm’s reach to soak up all that warm, garlicky oil, and it’s like the best snack ever, though it also makes a fantastic light entrée. Either way, you’ll have restaurant-quality garlic shrimp tapas ready in less than 15 minutes with just one dish to wash. Does it get any better than that? I don’t think so.
Ingredients and Substitutions
This recipe really isn’t much more than fresh shrimp with garlic and olive oil, but I promise you, this is the best pan sauce you will ever taste. Here’s everything I used, plus a few substitutions I can recommend:
- I used large 16/20 peeled and deveined shrimp. Frozen shrimp are also fine, as long as they’re thawed in the fridge and patted dry before cooking. If you have access to fresh prawns, they work just as well here (plus, they tend to be a bit meatier).
- Olive Oil – I know a nearly 1/2 cup of oil may sound like a lot, but it’s what makes the sauce so dippable.
- Garlic drives the rich, aromatic flavor of the whole dish.
- Fresno Chiles and Red Pepper Flakes infuse the oil with just the right amount of heat. If you can’t find Fresno peppers, grab a fresh jalapeño or a serrano instead.
- Dry Sherry, like Fino or Manzanilla. You can also use dry white wine, like Sauvignon Blanc or Pinot Grigio, if you already have an open bottle.
- Butter – I always cook with unsalted butter.
- Herbs and Seasonings – Fresh parsley adds a pop of color and freshness, while salt and pepper bring all the flavors together.
- Bread – For serving.
How to Make Gambas al Ajillo
Warm the olive oil in a large stainless-steel pan over medium heat.
Add the shrimp to the pan. Season with salt and pepper.
Par-cook the shrimp: Once they’re in the pan, I sauté the shrimp undisturbed for 30 seconds, then flip and sauté for another 30 seconds. At this point, they should almost look pink and be about 75% cooked through. Transfer the shrimp to a plate, leaving as much of that delicious oil in the pan as possible.
Add the garlic to the now-empty pan. Cook until it’s fragrant.
Stir in the Fresno slices and red pepper flakes. Sauté for 30 seconds.
Deglaze: Pour in the dry sherry. Scrape up any stuck browned bits from the bottom. Simmer until the liquid reduces.
Return the shrimp to the pan. Continue cooking until they’re pink and cooked through.
Mount the sauce: Stir in the butter and parsley, then taste and adjust the flavors.
Serve immediately with toasted bread.
Chef Tip + Notes
My biggest piece of advice for this skillet shrimp recipe is to keep the oil at a steady medium heat throughout. It should look glossy and shimmery—if you see smoke, it’s way too hot! This way, you won’t ruin the garlic, overcook the shrimp, or end up with a bitter-tasting sauce.
- The secret to juicy shrimp is to pull them from the pan when they’re not quite cooked through (slightly opaque and starting to curl). Rest them on a plate while you build the sauce. They’ll finish cooking later without turning rubbery.
- Finish with an acid: If you find the garlic-infused oil feels a bit heavy on your palate or you just want to brighten things up, add a squeeze of fresh lemon juice or a splash of sherry vinegar right at the end.
- Non-spicy version: I find that the heat level here is pretty tame, but if you’re cooking for kids or sensitive to spicy food, you can swap the Fresno and red pepper flakes for 1 to 2 teaspoons of sweet paprika.
- If you prefer not to cook with alcohol, an equal amount of unsalted chicken or vegetable stock, mixed with a small splash of fresh lemon juice or white wine vinegar, does a decent job of mimicking the complexity of the dry sherry.
- Make a heartier dish: Consider crisping Spanish jamón or chorizo in the pan before adding the shrimp, blistering cherry tomatoes in the hot oil until they burst, or steaming fresh clams and mussels alongside the shrimp.
Serving Suggestions
I like to treat this like a garlicky shrimp bruschetta, so I’ll top the shrimp on a toasted French baguette or a hunk of crusty sourdough before digging in. As for the leftover oil, it’s getting sopped up with all the bread I can find.
When I’m putting a few Spanish tapas together, I’ll pair the shrimp with a platter of dry-cured meats, cheeses, and olives, plus a few other traditional Spanish small plates, such as patatas bravas, blistered shishitos, and pan con tomate.
As an entrée, the shrimp and sauce are incredible when spooned over pasta, cheesy polenta, or even just a bed of rice. Rounded out with a glass of that same dry sherry and something sweet for dessert, like arroz con leche, flan, or better yet, churros, and I’m one very happy dude.
Make-Ahead and Storage
Make-Ahead: I like to serve garlic shrimp as soon as it’s done cooking. But when I need to hold them for a few minutes, I’ll transfer the shrimp and sauce to a covered serving dish for up to 30 minutes.
How to Store: Cover and refrigerate the leftovers in an airtight container for up to 2 days.
How to Reheat: Warm the shrimp and sauce together in a skillet over low heat, adding a small splash of chicken broth or water to keep the sauce from drying out.
More Shrimp Recipes
- Shrimp Fra Diavolo
- Authentic Spanish Paella
- Camarones a la Diabla
- Creamy Cajun Shrimp Pasta
- Garlic Shrimp Pasta
Gambas al Ajillo Recipe (Spanish Garlic Shrimp)
Ingredients
- 2 pounds peeled and deveined large shrimp, like 16/20
- 6 to 7 tablespoons olive oil
- 10 garlic cloves, thinly sliced
- 1 Fresno pepper, seeded and thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1/3 cup dry sherry, substitute with dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons parsley, finely minced
- toasted bread, for garnish
- Salt and pepper to taste
Instructions
- In a large stainless-steel pan over medium heat, add 4 to 5 tablespoons of olive oil. Heat for 1 minute.
- Next, add in the shrimp and immediately spread them out across the pan as best you can, then season with salt and pepper.
- Cook for 30 seconds, then sauté for an additional 30 seconds. The shrimp should be a little pink and about 75% of the way cooked through. Set the shrimp to the side, leaving in as much of the oil as possible in the pan.
- Return the pan to the burner and add the remaining 2 to tablespoons of olive oil, then add in the garlic. Cook for 30 to 45 seconds, or just until fragrant.
- Next, stir in the Fresno and red pepper flakes and saute for 30 seconds.
- Deglaze with the sherry and cook for an additional 30 to 45 seconds. It should reduce by about 1/3.
- Now, stir in the shrimp and cook for 30 to 45 seconds or until the shrimp are pink and cooked.
- Finish with butter and parsley. Season with salt and pepper.
- Serve with toasted bread.
Gambas al Ajillo Recipe (Spanish Garlic Shrimp)