Spanish Prawns with Garlic, known as Gambas al Ajillo, is a popular tapas dish from Spain. Serve it as an appetizer with some crusty bread and watch this delicious dish be devoured quickly!
I fall in love with Gambas al Ajillo every time I eat this dish. Just before our trip to San Sebastian, Spain, I enjoyed it while having some of the best Spanish tapas in NYC at Mercado Little Spain.
Then of course I had to try a version of this traditional dish when we got to San Sebastian. It was one of the best pintxos in Basque Country during our trip!
Afterwards, I was focused on making the best Gambas al Ajillo at home. And this recipe is an absolute winner, folks! I hope you love it as much as I do!
Table of Contents
What is gambas al ajillo?
Gambas translates to prawns and ajillo translates to garlic. So simply put, gambas al ajillo means prawns with garlic. This delicious dish comes from Spain, where seafood is a staple in the diet, especially along the coastal regions.
This dish is particularly popular in Madrid and Andalusia, with slight variations in preparation depending on the region.
Spanish prawns with garlic is a prime example of Spain’s ability to elevate simple ingredients into something truly special.
🌟 Why this recipe works
Ready to fall in love with this dish? There are so many reasons to!
- Flavorful – This recipe calls for lots of garlic, which makes every piece of shrimp bursting with big Spanish flavors.
- Simple – The recipe calls for just a few locally abundant ingredients like garlic, olive oil, and chili peppers.
- Easy – Anyone can make this Spanish staple at home! I’ve included step-by-step photos below to show you how easy it is.
🛒 Ingredient notes
Spanish prawns with garlic is a dish that highlights the beauty of Spanish cuisine: the ability to make simple ingredients shine.
- Prawns (gambas): The star of the dish, prawns should be fresh and of high quality. In Spain, they often use gambas blancas or white prawns, known for their delicate flavor. You can substitute large shrimp if you can’t find prawns.
- Garlic (ajillo): As the name suggests, garlic is a crucial ingredient in this dish. It infuses the oil with its robust flavor. This creates a fragrant base for the prawns.
- Olive oil: A good quality extra virgin olive oil is essential. It serves as the cooking medium and it also absorbs the flavors of the garlic and prawns, becoming a dipping sauce for bread.
- Red pepper flakes: A touch of heat is introduced with red pepper flakes. These peppers add a subtle spiciness without overpowering the dish, allowing the sweetness of the prawns to come through.
- Paprika: This adds additional depth of flavor to the sauce.
- Sherry (optional): Some variations include a splash of dry sherry or white wine, adding depth and complexity to the sauce.
- Lemon juice: I like to add just a bit of lemon juice to add acidity and balance out the richness of the dish.
- Parsley: Fresh parsley adds a burst of color and a hint of freshness that complements the rich, garlicky oil.
✅ Step-by-step instructions
You’ll find measurements and more details instructions in the printable recipe card at the bottom of the post. But here are step-by-step photos to help you make this easy gambas al ajillo recipe.
- Pat the shrimp dry with a paper towel. Season with salt and toss to combine. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes and stir, cooking for about 1 minute.
3 & 4. Add the shrimp and paprika. Cook for about 1 minute on each side.
5. Pour in the sherry wine, lemon juice, and sprinkle in the chopped parsley.
6. Turn off the heat and stir to combine.
👩🏻🍳 Cooking tips and recipe FAQs
Tips for cooking the best Spanish prawns with garlic:
- Don’t Overcook the Prawns: Prawns cook very quickly, so keep an eye on them. Overcooking can result in rubbery prawns.
- Control the Heat: Start by gently heating the garlic in the olive oil to infuse the oil with its flavor. This should be done over medium heat to avoid burning the garlic. Burnt garlic can make the dish taste bitter.
- Serve Immediately: Gambas al Ajillo is best served sizzling hot, straight from the pan. This not only enhances the flavors but also preserves the prawns’ texture.
They should turn pink and opaque, usually within 2-3 minutes.
While this dish is best served immediately, you can still enjoy leftovers the next day. Allow the shrimp to cool down, then store in an airtight container for up to 2 days. Reheat in a pan on the stove with a little olive oil, just until the prawns are heated through.
Add leftover prawns to pasta or a salad.
🍽 Serving ideas
Serve Spanish Prawns with Garlic with slices of crusty baguette.
If you’re throwing a tapas party, consider also serving Gilda Pintxo and Shrimp Pintxos.
🍷 🥂 Wine pairings
Here are two excellent choices for pairing the right wine with Gambas al Ajillo:
- Albariño: This crisp, aromatic white wine from the Rías Baixas region of Spain is a perfect match. Albariño’s bright acidity and notes of citrus and stone fruits complement the richness of the garlic-infused oil and the sweetness of the prawns.
- Fino Sherry: For those looking to embrace a more traditional Spanish pairing, Fino Sherry is an excellent choice. This dry, pale sherry has a delicate nutty flavor and a crisp finish that balances the dish’s garlic and olive oil richness.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
More Spanish recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Spanish Prawns with Garlic (Gambas al Ajillo)
Equipment
Ingredients
- 1 pound large shrimp, peeled and deveined
- ½ teaspoon kosher salt
- 10 garlic cloves, thinly sliced
- ½ cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon ground paprika
- 2 tablespoons sherry wine
- 2 teaspoons fresh lemon juice
- ¼ cup finely chopped parsley
Instructions
- Pat the shrimp dry with a paper towel. Season with salt and toss to combine. Set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add the garlic, red pepper flakes and stir, cooking for about 1 minute.
- Add the shrimp and paprika. Cook for about 1 minute on each side.
- Pour in the sherry wine, lemon juice, and sprinkle in the chopped parsley. Turn off the heat and stir to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
