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Gambas al Ajillo

Serves 4 to 6 Appetizer seafood, Appetizers

Gambas al Ajillo

Gambas al Ajillo is a staple in the everyday cooking of Andalucía, a region where the dish is as familiar as the sun on the horizon. With its roots firmly planted in Spanish home kitchens, it reflects a culinary tradition that doesn’t rely on written recipes but on the rhythm of habit and memory. This version captures the essence of family-style cooking, where generous portions and straightforward seasoning are the norm.

Expect the shrimp to be plump and tender, bathed in a fragrant pool of garlicky olive oil, with a whisper of heat from guindilla chilies. The fino sherry adds a subtle depth, while a sprinkle of flat-leaf parsley brings a fresh, verdant note. Serve it hot, with crusty bread to mop up every last drop of the savory sauce.

Ingredients

  • 600 graw shrimp — peeled and deveined
  • 8 clovesgarlic — thinly sliced
  • 2dried guindilla chilies — broken
  • 150 mlextra virgin olive oil
  • 2 tbspdry fino sherry
  • 3 tbspflat-leaf parsley — chopped
  • to tastefine sea salt

Method

  1. Peel and devein 600 g of raw shrimp, leaving the tails on for a traditional touch. Thinly slice 8 cloves of garlic and crumble 2 dried guindilla chilies. Chop 3 tbsp of flat-leaf parsley finely and set aside. Measure out 150 ml of extra virgin olive oil and 2 tbsp of dry fino sherry, keeping them ready for quick use.
  2. In a large, heavy-bottomed skillet, pour in the 150 ml of extra virgin olive oil. Set the heat to medium-low to gently infuse the oil with flavor. Add the sliced garlic and crumbled guindilla chilies, stirring occasionally. Cook until the garlic turns golden and aromatic, but ensure it does not brown, as this will impart a bitter taste.
  3. Once the garlic is perfectly golden, increase the heat to medium-high. Add the prepared shrimp to the skillet in a single layer, making sure they are not overcrowded. Stir them gently, allowing them to absorb the infused oil and chili flavors.
  4. As the shrimp cook, watch for them to turn pink and opaque, which indicates they are done. This should take just a few minutes. Add 2 tbsp of dry fino sherry to the pan, allowing it to sizzle and reduce slightly, enhancing the dish with a subtle depth.
  5. Season the shrimp with fine sea salt to taste, stirring to ensure even distribution. Sprinkle the chopped flat-leaf parsley over the shrimp, giving the dish a fresh, vibrant finish. Toss everything together briefly to combine the flavors.
  6. Transfer the Gambas al Ajillo to a serving dish while they are still hot. Serve immediately on small plates, ensuring each portion includes a bit of the flavorful oil and garlic. Enjoy this classic Andalusian tapa while it is fresh and aromatic.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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