Gambas al Ajillo

Name: Gambas al Ajillo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 lb large shrimp (31-40 count), peeled and deveined; 0.5 cup extra virgin olive oil; 6 clove garlic cloves, sliced paper-thin; 2 dried red chilies (such as árbol), halved and seeded; 0.5 tsp kosher salt; 0.25 cup fresh flat-leaf parsley, roughly chopped; 1 tbsp dry sherry or dry white wine; crusty bread for dipping and sopping

Sizzling Gambas al Ajillo — Spanish Garlic Shrimp in Bubbling Oil

Few dishes capture the essence of Spanish cooking like gambas al ajillo — sweet shrimp swimming in fragrant olive oil perfumed with garlic and chili. The key is gentle heat that coaxes golden color from the garlic without burning it, creating an aromatic oil that's as important as the shrimp themselves.

SpanishMediterraneanAppetizerGluten FreeDairy FreeQuick MealsDate NightParty FoodSeafoodShrimp

Prep10 min

Cook5 min

Total15 min

Servings4

Difficultyeasy

Nutrition

fat19g

carbs4g

protein23g

calories280

Ingredients

1 lblarge shrimp (31-40 count), peeled and deveined
½ cupextra virgin olive oil
6 clovegarlic cloves, sliced paper-thin
2 dried red chilies (such as árbol), halved and seeded
½ tspkosher salt
¼ cupfresh flat-leaf parsley, roughly chopped
1 tbspdry sherry or dry white wine(optional)
crusty bread for dipping and sopping(optional)

Instructions

Lay the shrimp on paper towels and pat completely dry — any surface moisture will cause dangerous oil splattering. Season evenly with salt and let them sit while you prepare the oil.
Warm the olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. The oil should feel hot when you hover your hand above it but not be aggressively bubbling.
⏱ 2 min
Drop in the garlic slices and chili halves. They should sizzle gently on contact. Cook, stirring occasionally, until the garlic turns pale golden and releases its aroma — don't let it brown or it will taste bitter.
⏱ 1 min 30 sec
Arrange the shrimp in the pan in a single layer without crowding. They should sizzle immediately and start turning pink around the edges. Don't move them until the bottoms are opaque and lightly golden.
⏱ 2 min
Flip each shrimp and cook just until the second side turns opaque white with hints of pink. The shrimp should feel firm but still give slightly when pressed — they'll finish cooking in the residual heat.
⏱ 1 min
Add the sherry if using and let it bubble and reduce slightly, scraping up any browned bits from the pan bottom. The alcohol will cook off quickly.
⏱ 30 sec
Remove the pan from heat immediately and scatter the parsley over the top. Give everything a gentle stir to distribute the herbs, then serve straight from the pan with plenty of bread for soaking up the aromatic oil.