Gambas al Ajillo (Spanish Garlic Shrimp)

By David Tanis

Published July 30, 2024

Gambas al Ajillo (Spanish Garlic Shrimp)
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
5(405)
Comments
Read comments

All over Spain, gambas al ajillo and its various versions (made with camarones, or shrimp, or mushrooms for a vegetarian twist) are beloved. And what’s not to love? Sweet, briny prawns (or larger shrimp in the United States) are sautéed with lots of garlic and olive oil, finished with a touch of hot pepper, and ready in less than half an hour. Don’t leave behind the flavorful extra-virgin olive oil, which is perfect for sopping up. Quick! Someone get a crusty loaf for just that purpose.

Featured in: This 15-Minute Shrimp Dish Will Transport You to Spain

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1½pounds large shrimp, peeled and deveined (about 20)
  • Salt and black pepper
  • ½cup extra-virgin olive oil
  • 8or more large garlic cloves, thinly sliced lengthwise
  • 4small dry red peppers, such as chile de árbol, or ½ teaspoon red-pepper flakes
  • ¼cup white wine
  • ½cup chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

413 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 530 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Rinse shrimp with cold water and pat dry. Season with salt and pepper on both sides.

  2. Step 2

    Heat oil in a wide skillet over medium-high. When oil is wavy, add garlic, hot pepper and a pinch of salt, and turn heat to medium. Let garlic simmer gently without browning, stirring occasionally, for 2 or 3 minutes.

  3. Step 3

    Turn heat to high. Add shrimp to pan in one layer, without crowding, and cook for 1 minute. Add wine and let it evaporate, about 2 minutes. Turn shrimp over and cook just until firm and pink, 1 to 2 minutes more. Stir in parsley and transfer shrimp to a serving platter or individual bowls. Pour sauce over and serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
405 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Monica

I start the garlic and peppers in a cold pan with the oil. This allows the essential oils from the garlic to permeate the oil and minimizes the opportunity to burn the garlic. I love this with wedges of lemon on the side for a hit of acid. Great recipe.

jac

Very low heat, let it cook very slowly, that way garlic never burns and the dish gets all the flavor. And move it while cooking sometimes so shrimp dont get stick . This is one of the most popular "tapas" in Spain (Im from there). And we use a dry red pepper called "guindilla"

Katrin

You might pull out that garlic before it burns and add in a fresh batch at the last minute.

Alice

This has become part of my regular dinner rotation. Fast, easy, deliciousl

Lee Howard

Great fast simple recipe. My personal tweaks. Dulce smoked paprika with the salt and pepper adds a layer and a nice color. A dollop of butter with the wine and finally a few basil leaves chopped with the parsley. A Sicilian Grillo was the wine in the pan and the glass.

My Husband Loved This

Love this!!!! My husband loves it too!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.