Sizzling olive oil, the sharp aroma of toasted garlic, and the brine of fresh seafood create an immediate sense of anticipation. This Gambas al Ajillo recipe brings the vibrant energy of a Spanish tapas bar directly into your kitchen with minimal effort. It is a dish where the sauce is just as important as the shrimp itself, demanding good bread for dipping.
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Why You'll Love This
This recipe delivers bold, restaurant-quality flavors using only a handful of pantry staples. It comes together in less than fifteen minutes, making it an incredible option for a quick weeknight meal or an impressive appetizer. This Gambas al Ajillo relies on the simple technique of infusing oil to create a rich, aromatic base. The result is an Easy Gambas Al Ajillo Dish that feels sophisticated without being complicated.
Ingredients
This recipe requires high-quality basics like extra virgin olive oil and fresh garlic to truly shine. The Gambas al Ajillo sauce relies entirely on the freshness of these components for its signature flavor. A Classic Gambas Al Ajillo Dish also needs a touch of acidity to cut through the richness of the oil.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Large Shrimp: Peeled and deveined, these cook quickly and remain tender.
- Extra Virgin Olive Oil: Provides the fruity, rich foundation for the sauce.
- Fresh Garlic: Use plenty of cloves to achieve the necessary pungent kick.
- Red Pepper Flakes: Adds a subtle heat that lingers on the palate.
- Paprika: Offers color and a hint of earthiness to the oil.
- Dry Sherry: Use a Fino or Manzanilla for authentic Spanish flavor.
Optional Extras
To add a fresh finish, sprinkle chopped chives over the dish right before serving. A pinch of smoked paprika can replace sweet paprika for a deeper, wood-fired taste in this Gambas Al Ajillo Receta.
How to Make Gambas al Ajillo (Step-by-Step)
This method focuses on temperature control to ensure the garlic sweetens without burning and the shrimp remain juicy.
Season Shrimp Pat the shrimp completely dry with paper towels and season them generously with kosher salt. The surface of the shrimp should feel tacky, which helps the oil coat them evenly.
Infuse Oil Heat the olive oil in a skillet over medium heat until it shimmers, then add the chopped garlic and red pepper flakes. Stir constantly and watch for the garlic to turn a pale golden color, signaling the oil is infused.
Sauté Shrimp Add the shrimp to the pan and sprinkle the paprika over them immediately. Cook for about 3 minutes, tossing frequently, until the shrimp curl slightly and turn opaque.
How do I know if the oil is too hot? If the garlic darkens to a brown color instantly, remove the pan from the heat immediately to prevent a bitter taste.
Finish Sauce Remove the pan from the heat and stir in the dry sherry, lemon juice, and parsley. The residual heat will cause the liquids to bubble vigorously and emulsify into a glossy sauce.
Tips
Understanding a few key details about heat management ensures this Gambas al Ajillo turns out tender rather than rubbery. Here is How To Make Gambas Al Ajilo perfectly every time:
Don't overcook → keeps texture snappy → shrimp look like a loose "C" shape.
Dry the shrimp → removes excess water → ensures the shrimp sear instead of steam.
Slice garlic thickly → prevents burning → creates tender, edible garlic chips.
Have ingredients ready → prevents delays → stops the garlic from overcooking while you search.
Use warm plates → maintains temperature → keeps the garlic oil loose and dipping-ready.
Follow Aliana on Pinterest →Variations
There are many ways to adjust this dish depending on your spice tolerance or pantry availability. For a Latin American twist, you might explore a Camarones Al Mojo De Ajo Receta which often includes butter and lime. Some versions incorporate brandy instead of sherry for a slightly sweeter, more robust finish. You can also leave the tails on the shrimp for a more elegant presentation during a dinner party.
Serving Suggestions
This dish is traditionally served in an earthenware dish called a cazuela, which holds heat for a long time. A Gambas Al Ajillo Recipe Spanish style dinner requires a loaf of crusty baguette to mop up the delicious garlic oil. Pair this with a glass of crisp Albariño or a dry Rosé to balance the richness of the olive oil.
FAQs
Can I use frozen shrimp for this recipe?
Yes, but they must be fully thawed and patted very dry before cooking. Excess water from frozen seafood will dilute the flavorful oil and cause the shrimp to steam.
What is a good substitute for dry sherry?
If you cannot find dry sherry, a dry white wine like Sauvignon Blanc or Pinot Grigio works well. For a non-alcoholic version, use a splash of chicken broth with a little extra lemon juice.
Why did my garlic turn bitter?
Garlic turns bitter when it burns, which happens very quickly at high temperatures. Keep the heat at medium and watch the garlic closely, removing the pan from heat if it browns too fast.
Should I leave the heads on the shrimp?
Traditional Langostinos Al Ajillo often keeps heads and shells on to impart more flavor to the oil. However, for ease of eating, peeling and deveining them is the most common method for home cooks.
More Recipes You'll Love
If you enjoyed this Gambas al Ajillo for Dinner, these other seafood-focused meals bring similar fresh flavors to your table, rivaling any classic Shrimp Recipe Gambas Al Ajillo.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Gambas al Ajillo
Ingredients
Equipment
Method
- Pat the peeled shrimp dry with paper towels and season liberally with kosher salt. The surface should feel tacky to the touch rather than slick or wet.
- Heat the olive oil in a skillet over medium heat until it shimmers but does not smoke. Add the chopped garlic and red pepper flakes to the pan.
- Cook the aromatics gently while stirring constantly to prevent sticking. The garlic slices should turn a pale golden color without browning too deeply.
- Add the shrimp and sprinkle the paprika evenly over the pan. Cook for about 3 minutes, tossing often, until the shrimp turn opaque and pearly pink.
- Remove from heat and stir in the dry sherry, lemon juice, and parsley immediately. The liquids will sizzle and emulsify slightly with the hot oil.
- Transfer the mixture to a serving bowl while still hot. Serve alongside crusty bread to soak up the garlic sauce.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Gambas al Ajillo:
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