Gambas Al Ajillo (Garlic Shrimp)
Recipe type: Appetizer & Tapas, Seafood
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2
Gambas Al Ajillo (Garlic Shrimp) is a very popular Spanish dish often served at tapas bars in south and central Spain. This dish can also be served as an entree by increasing your portion sizes.
  • 1 lb large Shrimp, peeled and de-veined, with one tail segment left on.
  • 4 - 6 large cloves Garlic, minced
  • 1 large Dry Red Chili Pepper, chopped or 1 tsp Red Pepper Flakes
  • ½ tsp Paprika
  • 2 tsp Parsley, fresh and chopped
  • ¼ cup Extra Virgin Olive Oil
  • 3 oz Dry Sherry
  • 1 oz fresh Lemon Juice
  • 2 tbs Butter
  • Crusty Bread
Mise en place
  1. Peel and de-vein shrimp.
  2. Mince garlic.
  3. Chop parsley.
  4. Portion chili pepper, paprika, olive oil, sherry, lemon juice, butter.
Cook the shrimp
  1. In a saute pan, heat the olive oil over medium heat.
  2. Add the garlic & red pepper and saute for about one minute or until garlic begins to brown. Be careful not to burn the garlic.
  3. Raise the heat to med-high and add the shrimp, butter, lemon juice, sherry, paprika salt and pepper.
  4. Stir well, then saute, stirring briskly until the shrimp turn pink and curl – about 3 minutes.
  5. Remove from heat and transfer shrimp with oil and sauce to a serving plate.
  6. Sprinkle with parsley.
  7. Serve with crusty bread for dipping.
Inspired by the Gambas Al Ajillo at Ceviche Tapas Bar & Restaurant back in the late 1990's
Recipe by All Kinds of Recipes at