Summary: A classic Spanish tapa of shrimp sautéed in olive oil with sliced garlic and a hint of chili. Served sizzling with crusty bread for dipping. Ready in 15 minutes, serves 6.
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Category: Fish and Seafood, Spanish Cuisine
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Quick overview
- Dish: Garlic Shrimp
- Category: Fish and Seafood, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Shrimp, 1.3 lb
- Guide: 12 Most Famous Spanish Dishes
- Total time: 15 minutes (10 min prep + 5 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 3.5 oz)
- Key technique: Sautéing
- Preparation types: Frying
- Dietary info & allergens: Gluten-free, lactose-free. Contains shellfish.
- Suitable for: Tapas, starter, light main
- Nutritional values (per serving): 180 kcal, Protein: 20 g, Fat: 10 g, Carbs: 2 g
- Storage: 1 day in fridge, not suitable for freezing
- Pairing: Dry sherry, beer, sparkling water
- In short: Sizzling shrimp with garlic and chili in olive oil.
- Last updated: 25. 9. 2026
WAGUU says: “Gambas al ajillo is the essence of Spanish tapas – simple, garlicky and utterly addictive.”
Key facts
| Prep time: | 10 minutes |
| Cooking time: | 5 minutes |
| Temperature: | High heat |
| Servings: | 6 |
At a glance
Plump shrimp cooked in sizzling garlic oil with a hint of chili. Perfect for sharing.
Ingredients
Base servings: 6 • Portion weight: 3.5 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Shrimp | 1.3 lb | Raw, peeled, tails on |
| Garlic | 6 cloves | Sliced |
| Olive oil | 0.6 cup | Extra virgin |
| Dried chili | 1 pc | Crushed, or 1/2 tsp flakes |
| Dry sherry | 2 tbsp | Optional |
| Salt | 1 tsp | Fine sea salt |
| Parsley | 2 tbsp | Fresh, chopped |
Why you will love this recipe
- Quick: Ready in 15 minutes.
- Garlicky: The garlic infuses the oil, creating a rich sauce for dipping bread.
- Impressive: Serve sizzling in the pan for a dramatic presentation.
Why it works: Cooking the shrimp quickly over high heat keeps them juicy. The garlic and chili flavor the oil, which becomes a delicious dipping sauce.
Recipe overview
Prep: 10 min | Cook: 5 min | Difficulty: Easy | Servings: 6 | Type: Starter | Origin: Spanish
Detailed method
Total progress: 0 % done
Phase 1: Preparing – 5 min
Equipment: Knife, chopping board
1. Peel the shrimp, leaving the tails on. Slice the garlic thinly. Crush the chili.
VCP: The shrimp are clean and the garlic is evenly sliced.
Phase 2: Infusing oil – 2 min
Equipment: Frying pan or terracotta dish
2. Heat the olive oil in a pan over medium heat. Add the garlic and chili and cook gently until the garlic is golden – do not let it burn.
VCP: The garlic is pale golden and the oil is fragrant.
Before you continue:
Burnt garlic turns bitter. Remove the pan from the heat if the garlic starts to brown too quickly.
Phase 3: Cooking shrimp – 3 min
Equipment: Same pan
3. Add the shrimp and increase the heat. Cook for 2–3 minutes, stirring, until they turn pink and opaque. Add the sherry if using and let it bubble for 30 seconds.
VCP: The shrimp are pink and curled, and the oil is sizzling.
Phase 4: Seasoning – 1 min
Equipment: None
4. Season with salt and sprinkle with chopped parsley.
VCP: The dish is vibrant and aromatic.
Phase 5: Serving – 2 min
Equipment: None
5. Serve immediately in the pan, with crusty bread for dipping.
VCP: The shrimp are sizzling and the aroma is irresistible.
Phase 6: Enjoy – 1 min
Equipment: None
6. Eat the shrimp with your fingers or a fork, dipping the bread into the garlicky oil.
VCP: The shrimp are juicy and full of flavor.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Frying pan | 10 inch diameter | Terracotta dish | None |
| Wooden spoon | 12 inch | Silicone spatula | None |
| Knife | Chef’s knife | Any sharp knife | None |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 180 kcal | 180 kcal | 1080 kcal |
| Fat | 10 g | 10 g | 60 g |
| of which saturates | 1.5 g | 1.5 g | 9 g |
| Carbohydrates | 2 g | 2 g | 12 g |
| of which sugars | 0.5 g | 0.5 g | 3 g |
| Protein | 20 g | 20 g | 120 g |
| Salt | 0.8 g | 0.8 g | 4.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use raw shrimp – they have a better texture and flavor than pre-cooked.
- Tip 2: Add a splash of sherry or white wine to deglaze the pan and add depth.
- Tip 3: Serve in a terracotta dish to keep the oil hot for longer.
- Tip 4: A pinch of smoked paprika adds a lovely color and aroma.
Scientific background
The high heat quickly denatures the shrimp proteins, keeping them juicy. The garlic and chili infuse the olive oil, creating a flavorful sauce. The Maillard reaction between the shrimp shells and the hot oil adds savory notes.
Fine Dining – Professional techniques
- Plate composition: Serve in a small terracotta dish, with the shrimp arranged around the edge and the oil in the center.
- Texture contrasts: The firm shrimp contrast with the soft bread.
- Temperature contrast: Serve sizzling hot, with a cold beer.
- Aromatic additions: A sprinkle of fresh parsley and a pinch of smoked paprika.
Sensory radar
- Appearance: Pink shrimp in golden oil with red chili flecks.
- Aroma: Garlic, chili, olive oil.
- Taste: Savory, garlicky, with a hint of heat.
- Texture: Firm, juicy shrimp.
Pairing
- Wine: Dry sherry or a crisp white wine.
- Beer: A cold lager.
- Non-alcoholic: Sparkling water with lemon.
Different preparation variations
- With mushrooms: Add sliced mushrooms with the garlic.
- With chorizo: Add diced chorizo for a smoky, spicy flavor.
Allergens and dietary information
Contains: Shellfish • Gluten: Gluten-free (serve with gluten-free bread if needed) • Suitable for: Lactose-free, low-carb
Suitable for
Tapas, starter, light main, party.
Substitution catalogue
- Shrimp: Langoustines or large prawns.
- Dry sherry: White wine or a splash of lemon juice.
FAQ
Can I use pre-cooked shrimp?
Yes, but add them at the very end and cook just until heated through – otherwise they become rubbery.
How do I avoid burning the garlic?
Cook the garlic gently over medium heat and remove the pan from the heat if it starts to brown. Burnt garlic is bitter.
Can I make this ahead of time?
It is best fresh, but you can prepare the garlic and chili in advance. Cook the shrimp just before serving.
Is gambas al ajillo spicy?
It has a gentle heat from the chili. Adjust the amount to your taste, or omit it entirely.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Cook in two batches to avoid overcrowding the pan. 10+ people: Use a large paella pan and increase the oil and garlic.
Serving suggestion
Storage and reheating
Fridge: 1 day • Freezer: Not suitable • Reheating: Reheat gently in a pan – do not overcook.
Author: WAGUU Petr & Team • Published: 27 Sep 2026
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Most common mistakes
- Burning the garlic: Burnt garlic is bitter. Cook gently and remove from heat if needed.
- Overcooking the shrimp: They become rubbery. Cook just until pink and curled.
- Not using enough oil: The oil is part of the dish – don’t skimp.
- Not serving with bread: The garlicky oil is the best part – you need bread to soak it up.