SpanishSpanish Garlic Shrimp (Gambas al Ajillo)
Shrimp cooked fast in plenty of olive oil with sliced garlic and dried chili, finished with lemon and parsley and served sizzling. A classic Spanish tapa; the garlic oil is meant for dipping bread.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Seasoning
3 minutesDry the shrimp well and season with the salt and paprika.
Success cueDry shrimp with a light red coat.
- 02
Garlic oil
4 minutesMedium heatWarm the olive oil in a wide clay or heavy pan over medium heat with the sliced garlic and chili for 3 to 4 minutes, until the garlic just turns golden.
Success cuePale golden garlic and fragrant oil.
Watch outPull the pan off the heat if the garlic browns; burnt garlic turns bitter.
- 03
Shrimp
5 minutesHigh heatRaise the heat, add the shrimp in one layer and cook for 1 to 2 minutes per side, until pink and opaque.
Success cuePink, curled shrimp.
Watch outShrimp is done when it turns pink and opaque, at 63°C; longer cooking makes it rubbery.
- 04
Serving
1 minuteTake it off the heat, add the lemon juice and chopped parsley and serve at once with the oil.
Success cueSizzling shrimp in golden garlic oil.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Starting the garlic in warm, not hot, oil flavors the oil before the shrimp goes in.
- • Slice the garlic, do not crush it; slices turn sweet and golden in the oil.
- • Serve with plenty of bread for the oil.
Common mistakes
- • Cooking the shrimp too long, so it shrinks and turns rubbery.
- • Using too little oil; the dish is meant to be swimming in garlic oil.
Serving ideasServe hot in its dish with crusty bread.
Potential allergens
Shellfish
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw it in the fridge and dry it very well, or the oil will spit.
Is it very spicy?
Mildly. Two small dried chilies give a gentle heat; remove the seeds for less.
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