Summary: A classic Spanish tapa of prawns sautéed in olive oil with sliced garlic and a hint of chilli. 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 Prawns
- Category: Fish and Seafood, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Prawns, 600 g
- Guide: 12 Most Famous Spanish Dishes
- Total time: 15 minutes (10 min prep + 5 min cooking)
- Difficulty: Easy
- Servings: 6 (portion weight: 100 g)
- Key technique: Sautéing
- Preparation types: Frying
- Dietary info & allergens: Gluten-free, lactose-free. Contains crustaceans.
- 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 prawns with garlic and chilli 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 prawns cooked in sizzling garlic oil with a hint of chilli. Perfect for sharing.
Ingredients
Base servings: 6 • Portion weight: 100 g
| Ingredient | Amount | Quality |
|---|---|---|
| Prawns | 600 g | Raw, peeled, tails on |
| Garlic | 6 cloves | Sliced |
| Olive oil | 150 ml | Extra virgin |
| Dried chilli | 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 prawns quickly over high heat keeps them juicy. The garlic and chilli flavour 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 prawns, leaving the tails on. Slice the garlic thinly. Crush the chilli.
VCP: The prawns 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 chilli 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 prawns – 3 min
Equipment: Same pan
3. Add the prawns 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 prawns 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 prawns are sizzling and the aroma is irresistible.
Phase 6: Enjoy – 1 min
Equipment: None
6. Eat the prawns with your fingers or a fork, dipping the bread into the garlicky oil.
VCP: The prawns are juicy and full of flavour.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Frying pan | 24 cm diameter | Terracotta dish | None |
| Wooden spoon | 30 cm | 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 prawns – they have a better texture and flavour 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 colour and aroma.
Scientific background
The high heat quickly denatures the prawn proteins, keeping them juicy. The garlic and chilli infuse the olive oil, creating a flavourful sauce. The Maillard reaction between the prawn shells and the hot oil adds savoury notes.
Fine Dining – Professional techniques
- Plate composition: Serve in a small terracotta dish, with the prawns arranged around the edge and the oil in the centre.
- Texture contrasts: The firm prawns 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 prawns in golden oil with red chilli flecks.
- Aroma: Garlic, chilli, olive oil.
- Taste: Savoury, garlicky, with a hint of heat.
- Texture: Firm, juicy prawns.
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 flavour.
Allergens and dietary information
Contains: Crustaceans • 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
- Prawns: Langoustines or large shrimp.
- Dry sherry: White wine or a splash of lemon juice.
FAQ
Can I use pre-cooked prawns?
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 chilli in advance. Cook the prawns just before serving.
Is gambas al ajillo spicy?
It has a gentle heat from the chilli. 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 prawns: 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.