Gambas al Ajillo Recipe

 

Gambas al Ajillo Recipe

Gambas al Ajillo is a Spanish tapa that transforms a few basic components into a hot, fragrant tribute to the ocean. Tender, succulent shrimp are swiftly sautéed in oil flavored with slender garlic slices, dried ñora or paprika, and a hint of smoked paprika that imparts a mild earthy warmth to the sauce. A dash of sherry or white wine provides a lively touch while a sprinkle of red pepper flakes delivers a subtle kick. The shrimp become pink and lightly caramelized, absorbing the garlicky oil, and the entire pan is completed with a twist of lemon and a dusting of parsley. The outcome is a meal that's at once buttery, spicy, and vibrant—ideal for sharing with friends or savoring as a swift, refined supper.

Photograph by Ellion Jerome Brown Jr

 

 

Reasons why I am fond of it

I adore Gambas al Ajillo as it encapsulates the spirit of seaside cuisine in just one pan: fresh shellfish, intense aromatics, and a splash of wine all melding quickly. The aroma of garlic sizzling in olive oil is immediately soothing, and watching the shrimp blush to pink while the oil darkens to a rich amber shade seems almost enchanting. This dish strikes a balance between charm and sophistication—casual enough for a weekday meal yet polished enough for entertaining guests. The interplay of tastes—garlic's sharpness, the smoky notes of paprika, the tanginess from the lemon—results in a well-balanced bite that tempts me to dunk crusty bread into the sauce and enjoy every last bit. Additionally, the recipe is highly adaptable; you can adjust the spiciness, garlic quantity, or wine variety to suit your preferences, making it a reliable choice for any occasion.

Quick info

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Serves: 4

Difficulty level: Easy

Components (serves 4)

·       1 lb (450 g) large raw shrimp, peeled and deveined, tails left on for presentation

·       4 tablespoons extra‑virgin olive oil, divided

·       6 cloves of garlic, finely sliced (feel free to add more if you're a garlic enthusiast)

·       1 teaspoon smoked paprika (pimentón)

·       ½ teaspoon sweet paprika (optional, for color)

·       ¼ teaspoon red‑pepper flakes (adjust to taste)

·       ¼ cup dry sherry or a dry white wine (such as Albariño)

·       1 tablespoon fresh lemon juice, plus wedges for serving

·       Salt according to preference (the shrimp give off their juices so use sparingly)

·       Freshly ground black pepper, a pinch

·       2 tablespoons fresh flat‑leaf parsley, chopped

·       Crusty baguette or toasted bread, for serving

Tools

o   Large skillet or cast‑iron pan with high sides

o   Small bowl for mixing the sauce

o   Sharp chef’s knife and cutting board

o   Wooden spoon or heat‑proof spatula

o   Measuring spoons and a kitchen timer

Instructions

Step 1.

 Prepare the shrimp – Rinse the shrimp with water and dry them thoroughly using paper towels. This aids in the searing of steaming. For shrimp, you may butterfly them lengthwise for a more attractive look, though this step is optional.

Step 2.

Warm the pan – Set the skillet on high heat and pour in three tablespoons of olive oil. Allow the oil, to warm until it starts to glisten; it should be hot but not producing smoke.

Step 3.

Flavor the oil – Place the sliced garlic into the oil. Stir carefully. Allow it to cook for roughly 30 seconds, only until the edges become golden. The garlic ought to release an aroma without burning as burnt garlic will impart a bitter taste to the dish.

Step 4.

Incorporate the spices – Scatter the smoked paprika, paprika, and crushed red pepper over the garlic. Stir briskly; the paprika will toast briefly, emitting its fragrance. This process is very quick—keep an eye on it.

Step 5.

Prepare the shrimp – Place the shrimp in the pan in a layer. Sprinkle with a bit of salt and ground black pepper. Allow the shrimp to rest without moving for 1 minute to form a slight sear, then carefully stir them. Continue cooking for 1–2 minutes, flipping once until the shrimp are pink and no longer translucent.

Step 6.

Deglaze – Add the sherry (or white wine) to the pan using your spoon to lift any caramelized bits off the bottom. The liquid will. Evaporate rapidly, forming a smooth, gently thickened sauce.

Step 7.

Complete the flavor – Mix in the lemon juice along with the tablespoon of olive oil. Sample the sauce; if it could use a bit of zing, include a small pinch of salt or an extra splash of lemon.

Step 8.

Add the parsley – Remove the pan from the heat and sprinkle the chopped parsley over the shrimp. Toss once more to combine the herb’s freshness with the hot sauce.

Step 9.

Serve away – Ladle the gambas along with the aromatic oil onto a pre-warmed serving plate. Arrange lemon wedges alongside. Present the crusty baguette at the table so guests can soak up every drop of the sauce.

Estimated macronutrients, per portion (calculated for 4 servings using 3 Tbsp olive oil and dry sherry)

·       Calories: 260 kcal

·       Protein: 24 g

·       Fat: 16 g

·       Carbohydrates: 4 g

·       Fiber: 1 g

·       Sugar: 1 g

·       Sodium: 420 mg

What to serve with this

A country-style baguette, gently toasted, serves as a carrier for the garlic-infused oil. Alternatively, you can present the gambas atop a heap of saffron-flavored rice or next to a straightforward green salad seasoned with sherry vinegar and extra-virgin olive oil. A glass of chilled Albariño or a refreshing rosé complements the shrimp and the mild warmth of the paprika perfectly.

Tips & variations

·       For extra depth, add a small pinch of smoked sea salt or a few drops of smoked olive oil at the end.

·       To achieve a sauce blend, mix a teaspoon of cornstarch with a tablespoon of cold water, and stir it in right before incorporating the sherry.

·       Swap the shrimp for large scallops or chunks of firm white fish for a different seafood twist.

·       Add a handful of thinly sliced fennel or a few cherry tomatoes for a sweeter note.

·       Intensify the heat by upping the red-pepper flakes or incorporating a pinch of smoked paprika.

·       For a low‑alcohol version, replace the sherry with a splash of dry vermouth or a bit more lemon juice.

Frequently asked questions

1. Is it possible to use shrimp?

Yes. Allow them to defrost fully in the fridge overnight or, beneath running water, then dry completely with a towel before cooking to prevent extra moisture in the pan.

2. What happens if I’m out of sherry?

A dry white wine like Sauvignon Blanc pairs nicely. Alternatively, a bit of vermouth or chicken broth, combined with a splash of white wine vinegar, for tartness, can be used.

3. What steps can I take to stop the garlic from burning?

Cut the garlic into slices and put it into the oil once it’s warm but not yet smoking. Keep stirring and take the pan off the heat momentarily if the garlic begins to brown too fast.

4. Is it possible to prepare this meal in advance?

Gambas al Ajillo is ideally enjoyed when the shrimp remains tender, and the oil is fragrant. If preparing in advance, you can slice the garlic. Weigh out the sauce components, then cook the shrimp just before serving.

5. Is this recipe gluten‑free?

Indeed, every ingredient is gluten-free. Simply verify that the bread you offer is gluten-free if that is a worry.

6. What is the best way to keep leftovers?

Place any remaining shrimp and sauce in an airtight container and refrigerate for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or extra olive oil to keep the sauce from drying out.