Gambas al Ajillo

Name: Gambas al Ajillo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500g large shrimp, peeled and deveined; 6 cloves garlic, thinly sliced; 1 cup extra-virgin olive oil; 1 teaspoon red pepper flakes; 1 tablespoon fresh parsley, chopped; 1 tablespoon dry sherry; Salt to taste; Crusty bread for serving

Published: June 12, 2026 | Spanish Cuisine | ⏱ 15 min

Gambas al ajillo with sizzling shrimp in garlic olive oil with chili flakes

Gambas al Ajillo is arguably Spain's most addictive tapa. Plump shrimp are poached in a bubbling bath of olive oil, sliced garlic, and dried chili flakes. The oil becomes an aromatic elixir that you'll want to soak up with every last crumb of bread. It cooks in under 10 minutes, making it the perfect impromptu appetizer for gatherings.

Recipe Info

Prep Time5 min

Cook Time10 min

Total Time15 min

Servings4

DifficultyEasy

CuisineSpanish

500g large shrimp, peeled and deveined
6 cloves garlic, thinly sliced
1 cup extra-virgin olive oil
1 teaspoon red pepper flakes
1 tablespoon fresh parsley, chopped
1 tablespoon dry sherry
Salt to taste
Crusty bread for serving

2 Instructions

Heat the oil

In a small clay dish or skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and just beginning to turn golden.

Cook the shrimp

Add the shrimp in a single layer. Cook for 1 minute per side until they turn pink and curl.

Deglaze and serve

Add the sherry and a pinch of salt. Let it sizzle for 30 seconds. Remove from heat, sprinkle with fresh parsley, and serve bubbling with crusty bread.

Pro Tips

Watch the garlic carefully—it goes from golden to bitter in seconds.
The olive oil is the star here; use a high-quality, fruity extra-virgin olive oil.

Nutrition Information

Calories	280 kcal
Protein	22g
Fat	18g
Saturated Fat	3g
Carbohydrates	4g
Fiber	0g
Sugar	1g
Sodium	420mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

For tapas, tails are usually left on as a handle for picking them up. If you prefer to eat with a fork, remove them before cooking.

Rating

★ ★ ★ ★ ★ 4.7 (165 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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