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Spanish Garlic Shrimp 1 – Spanish Garlic Shrimp (Gambas al Ajillo)
Erwina

Spanish Garlic Shrimp (Gambas al Ajillo)

Sizzling Spanish-style garlic shrimp in a bold, garlicky, spicy sherry sauce — ready in under 20 minutes and perfect for tapas night.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • Kosher salt and black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 4 tbsp butter
  • 10 garlic cloves 4 chopped or lightly crushed, 6 thinly sliced
  • 1 guajillo chili chopped
  • 2 whole dried red chilies such as arbol
  • 2 tbsp dry sherry or dry white wine
  • Juice of 1/2 lemon
  • 1 bay leaf
  • 1/2 cup fresh parsley chopped

Equipment

  • Large skillet or sauté pan

Method
 

  1. Prepare the Shrimp: Thaw shrimp under cold water for about 10 minutes if using frozen. Pat dry with paper towels and season lightly with salt and black pepper.
  2. Chop and slice the garlic, and chop the parsley and guajillo chili.
  3. Infuse the Oil: Heat butter in a large pan over medium-low heat. Once the butter melts, add the olive oil.
  4. Add the chopped garlic and sauté until fragrant and golden, about 2 minutes. Be careful not to burn the garlic.
  5. Add the Chilies: Stir in the chopped guajillo chili, bay leaf, and whole dried red chilies. Cook for another minute, allowing the flavors to infuse.
  6. Add the sliced garlic and stir for an additional 30-60 seconds. Pour in the sherry and lemon juice, increase heat to medium-high, and cook until the liquid begins to thicken.
  7. Cook the Shrimp: Add the shrimp in a single layer. Let cook for 1-2 minutes, until pink on one side. Flip and cook for another minute.
  8. Add the parsley and simmer for about 30 seconds.
  9. Finish & Serve: Remove from heat. Taste and adjust seasoning if needed.
  10. Enjoy Immediately: Serve sizzling hot with crusty bread for dipping into the flavorful sauce.

Notes

Peeled and deveined shrimp are easiest to eat, but shell-on shrimp (as served in some Spanish tapas bars) adds extra flavor if you don't mind the mess. Don't overcook the shrimp — pull them as soon as they turn pink and opaque. Serve with crusty bread, patatas bravas, pan con tomate, or Spanish rice, and a glass of fino sherry or albariño. Best enjoyed fresh, but leftovers keep in an airtight container in the fridge for up to 2 days.