Classic Spanish-style garlic shrimp: sweet, plump shrimp cooked in infused olive oil with garlic and mild chile, finished with sherry vinegar and parsley.
Why You'll Love Gambas Al Ajillo ❤️
The shrimp are sweet and tender, perfectly complemented by the garlic-chile oil. Sherry vinegar and parsley add brightness for balance.
Tips and Tricks
- Don't overcook shrimp; remove from heat as soon as opaque.
- Reserve shells for maximum flavor in the oil.
- Serve with crusty bread to soak up the garlicky oil.
Variations
- Add a splash of dry sherry to the oil for more depth.
- Swap parsley for cilantro for a different flavor profile.
- Use smaller shrimp for bite-sized tapas portions.
Substitutions
- Sherry vinegar → red wine vinegar or lemon juice
- Guajillo chile → pinch of smoked paprika
- @seatopia shrimp → any sustainably sourced large shrimp
Best served with
- Crusty bread
- Chilled Albariño or Verdejo
- Tapas spread with olives and jamón
How to Store Leftovers
- Best enjoyed fresh. Refrigerate shrimp and oil separately for up to 1 day; reheat gently over low heat.
Common Questions
Can I cook shrimp in the oven?
This dish is best made stovetop to control heat and prevent overcooking.
Can I make the garlic oil ahead?
Yes. Infuse oil with garlic and shells up to a day ahead; strain and store refrigerated.

Gambas Al Ajillo
Classic Spanish-style garlic shrimp: sweet, plump shrimp cooked in infused olive oil with garlic and mild chile, finished with sherry vinegar and parsley.




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