Shrimp al Ajillo (Shrimp and Garlic)
Updated Sept. 10, 2025
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup olive oil
- 3tablespoons crushed and chopped garlic
- 2pounds medium shrimp, peeled and deveined
- 1teaspoon hot red-pepper flakes
- 1teaspoon Tabasco or other hot sauce
- 1teaspoon mild paprika
- Salt to taste
Nutritional analysis per serving (6 servings)
455 calories; 37 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 31 grams protein; 448 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.
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Preparation
- Step 1
Place a large pot over low heat. When the pot is hot, add the olive oil and garlic. Cook until the garlic has softened in the oil, about 2 minutes. Raise the heat to high and add the shrimp. Sauté for 2 minutes.
- Step 2
Sprinkle in the pepper flakes, Tabasco and paprika. Season with salt to taste. Cover,reduce heat to low and cook until the shrimp is opaque and firm, about 5 more minutes. Taste and adjust seasoning,adding more Tabasco or red-pepper flakes if you like more heat. Serve with fried potatoes or rice.
Private Notes
Comments
I really enjoy your various Recipies. In this instance, I believe you are cooking the shrimp way too long. (I sauté shrimp two minutes in garlic butter, with black pepper and white wine, stirring constantly with wooden spoons.
A kilo of fresh shrimp (2.2 pounds un cleaned, will only feed three people.
This dish brought me back in time. El Faro’s was my favorite restaurant and this was my favorite dish. Nailed it on the first try. Thanks for the memories.
My mother’s recipe adds an additional ingredient at the end: Beer, which is reduced for a bit and then blends beautifully with the olive oil. Normally a golden lager with a medium to full body, a Heineken works well. I like reducing it for longer with more (100ml) but 50ml should be enough
This has been my go-to shrimp recipe for nearly two decades. It’s remarkable in its simplicity. Two suggestions: while the recipe calls for paprika, I suggest substituting smoked paprika; also, the dish works quite well when served over pasta; I use capellini, but any long thin pasta will do.