Succulent shrimp, garlic, sherry, and lemon combine in this easy, flavorful tapas classic: Gambas al Ajillo (Spanish Garlic Shrimp). Serve it with plenty of crusty bread to soak up the irresistible sauce.
I’ve been making gambas al ajillo for years and it always disappears quickly. The garlicky sherry-lemon sauce pairs perfectly with shrimp and also works well with pork or mushrooms in Spanish kitchens.
This recipe sits among my favorite shrimp dishes like shrimp scampi, shrimp oreganata, and shrimp saganaki. Traditionally served as a tapas or appetizer, you can easily stretch it into a main by serving with rice pilaf or a simple salad.
Recipe Ingredients
Below are the main ingredients with useful notes to help you prepare.
- Shrimp. Colossal shrimp (12–15 count per pound) are ideal for this dish because they stay meaty and satisfying, but any cleaned, deveined shrimp without shells will work.
- Baking soda. A small amount in the dry brine (along with paprika, salt, and red pepper flakes) helps keep the shrimp plump while cooking.
- Garlic. Gambas al ajillo means shrimp with garlic, so use plenty. The recipe calls for about 10 cloves sliced, but you can adjust to taste.
- Sherry. Dry sherry adds Spanish character and a touch of acidity that complements the lemon. Use an affordable dry sherry suitable for cooking.
See the recipe card below for full quantities and details.
How to make it
Step-by-step instructions to prepare Gambas al Ajillo.
- Pat the shrimp very dry and toss them in a bowl with salt, baking soda, smoked paprika, and crushed red pepper flakes. Let the shrimp rest in this dry brine for 10 minutes. Do not rinse.
- While the shrimp are resting, warm a frying pan over low to medium-low heat with the extra virgin olive oil and sliced garlic. Cook gently for 7–10 minutes until the garlic turns nutty and golden—watch closely to avoid burning.
- Raise the heat to medium and add the shrimp, cooking about 1 minute per side until they turn opaque and just firm.
- Pour in the sherry and simmer 1–2 minutes until the shrimp are cooked through. Remove the pan from heat, then stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Serve immediately with crusty bread.
Top tips
- Brine the shrimp. A brief dry brine with baking soda keeps shrimp plump and juicy—10 minutes is sufficient.
- Cook the garlic gently. Low heat for 7–10 minutes yields nutty, golden garlic. Lower the heat if it starts to brown too fast.
- Use enough oil. Gambas al ajillo is traditionally generous with olive oil—don’t skimp; it carries the flavor and makes the best dipping sauce for bread.
More easy shrimp recipes
Shrimp cook quickly and make weeknight meals easy. A few other favorite recipes to try:
- Shrimp Arrabbiata
- Orzo with shrimp and feta
- Lemon garlic shrimp pasta
- Old Bay shrimp with pasta
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Gambas al Ajillo (Easy Spanish Garlic Shrimp)
Ingredients
For the shrimp
- 1 pound (454 g) colossal shrimp, cleaned, shells removed, and deveined (12–15 ct)
- 1/4 teaspoon baking soda
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 teaspoon crushed hot red pepper flakes
For the Gambas al Ajillo
- 3/4 cup (180 ml) extra virgin olive oil
- 10 cloves garlic, sliced
- 1/4 cup (60 ml) dry sherry
- 2 tablespoons (30 ml) lemon juice
- 1/3 cup minced flat-leaf Italian parsley
- Salt and pepper, to taste
Instructions
For the shrimp
- Pat the shrimp very dry, then mix with salt, baking soda, smoked paprika, and crushed red pepper flakes. Let sit for 10 minutes.
For the Gambas al Ajillo
- Heat a frying pan over medium-low heat with the olive oil and sliced garlic. Cook 7–10 minutes until the garlic is nutty and golden.
- Increase heat to medium and add the shrimp, cooking about 1 minute per side.
- Add the sherry and cook 1–2 more minutes until shrimp are done. Remove from heat, stir in lemon juice and parsley, then season to taste. Serve immediately with crusty bread.
Notes
- This recipe can easily be doubled or tripled.
- Cooking time will vary with shrimp size; smaller shrimp cook faster.
- Serve with plenty of crusty bread to mop up the sauce.
- Leftovers can be refrigerated for up to 3 days; best eaten fresh.
Nutrition
Carbohydrates: 1.8 g |
Protein: 24.2 g |
Fat: 39.6 g |
Saturated Fat: 6 g |
Cholesterol: 224 mg |
Sodium: 453 mg |
Sugar: 0.1 g |
Calcium: 97 mg
Nutrition information is automatically calculated and should be used as an approximation.
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