Succulent shrimp sautéed with garlic, chili, and olive oil
Gambas al Ajillo is a simple yet elegant Spanish tapas dish featuring large shrimp cooked quickly in fragrant olive oil infused with abundant garlic and dried chili. It's typically served sizzling hot in a clay dish with crusty bread for soaking up the flavorful oil.
Serves 4
Pat shrimp dry with paper towels and season lightly with sea salt.
Heat olive oil in a clay dish or skillet over medium heat. Add sliced garlic and dried chilies. Cook for 1-2 minutes until fragrant.
Increase heat to medium-high. Add shrimp to the oil and cook for 2-3 minutes, stirring frequently, until pink and cooked through.
Remove from heat. Add fresh lemon juice and stir gently. Serve immediately in the hot dish.
Use the largest shrimp available for best presentation and texture
Don't overcook shrimp—they cook very quickly
Quality olive oil is essential as it's a main ingredient
Add fresh parsley at the end for color and freshness
Include sliced mushrooms for extra umami
Use scallops instead of shrimp for an alternative
Best served immediately. Can be made up to 2 hours ahead and gently reheated.
Gambas al Ajillo is one of Spain's most famous tapas, believed to have originated in Andalusia. The dish exemplifies Spanish cooking philosophy: simple ingredients prepared with care and respect.
Yes, thaw completely and pat dry before cooking. Frozen shrimp work well for this dish.
A clay dish retains heat beautifully and adds rustic charm, but a regular skillet works fine. The dish is traditionally served in terra cotta.
Per serving · 4 servings total
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