Gambas al Ajillo (Garlic Shrimp) Recipe

Introduction

Gambas al ajillo is a classic Spanish tapa featuring succulent prawns sizzling in fragrant garlic-infused olive oil with a hint of chili heat. It’s a quick, flavorful dish perfect for sharing or enjoying as a tasty appetizer.

Ingredients

• 12 large raw prawns
• 3 garlic cloves, thinly sliced
• 100ml olive oil
• 3 dried cayenne chillies (or other dried chilli)
• 1 tbsp chopped flat-leaf parsley
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Step 1: Peel the prawns, leaving the tails intact. Using a cocktail stick, remove the digestive tracts. If you prefer, you can cook the prawns in their shells by skipping this step. Season them lightly with sea salt.
2. Step 2: Place the garlic, olive oil, and dried chillies in a flameproof terracotta pot or frying pan. Heat over high heat until the garlic begins to turn golden.
3. Step 3: Add the prawns to the hot oil and cook for 1-2 minutes on each side, or until they turn just pink and are cooked through.
4. Step 4: Sprinkle chopped flat-leaf parsley and freshly cracked black pepper over the prawns. Serve immediately.
5. Step 5: If using a terracotta pot, take it straight to the table but handle with care as it and the oil will remain hot for several minutes.

Tips & Variations

• For a milder dish, reduce the number of dried chillies or remove their seeds before cooking.
• You can substitute flat-leaf parsley with fresh coriander or basil for a different flavor profile.
• Serve with crusty bread to soak up the flavorful garlicky oil.
• Using a terracotta pot enhances the traditional presentation and helps retain heat longer.

Storage

Gambas al ajillo is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat to avoid overcooking the prawns, which can become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for gambas al ajillo?

Yes, frozen prawns can be used but make sure to thaw them completely and pat dry before cooking to avoid excess moisture and ensure they sear properly.

What can I use if I don’t have dried cayenne chillies?

If dried cayenne chillies are unavailable, you can substitute with a pinch of chili flakes or a small fresh chili sliced thinly for heat.

Gambas al Ajillo (Garlic Shrimp) Recipe

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Gambas al Ajillo is a classic Spanish tapa featuring succulent prawns sautéed in fragrant garlic-infused olive oil with a hint of spicy dried cayenne chilies. This quickly cooked dish offers bold flavors and a delightful presentation, perfect as an appetizer or light meal.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Serves 2–3 as an appetizer 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Seafood

• 12 large raw prawns

Seasonings & Aromatics

• 3 garlic cloves, thinly sliced
• 3 dried cayenne chillies (or other dried chilli)
• 1 tbsp chopped flat-leaf parsley
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Oils

• 100ml olive oil

Instructions

1. Prepare the prawns: Peel the prawns, leaving the tails intact for presentation. Using a cocktail stick, carefully remove the digestive tracts from each prawn to ensure a clean taste. Season them lightly with sea salt.
2. Heat oil with garlic and chillies: Pour the olive oil into a flameproof terracotta pot or frying pan and add the sliced garlic and dried cayenne chillies. Place over high heat and cook until the garlic begins to turn golden, infusing the oil with rich flavor.
3. Cook the prawns: Add the prepared prawns to the hot oil mixture and cook for 1-2 minutes on each side, or until the prawns turn just pink and are cooked through. If you prefer, you can cook the prawns in their shells by skipping the peeling step.
4. Finish and serve: Remove from heat, sprinkle the chopped flat-leaf parsley and freshly cracked black pepper over the prawns. Serve immediately. If using a terracotta pot, carefully bring it to the table as the oil and pot will remain hot for several minutes.

Notes

• For an extra kick, add more dried chillies according to your spice preference.
• You can substitute prawns with large shrimp if unavailable.
• Using a terracotta pot is traditional and keeps the dish warm, but a regular frying pan works just as well.
• Ensure not to overcook the prawns to keep them tender and juicy.

Keywords: Gambas al ajillo, Spanish tapas, garlic prawns, seafood appetizer, easy Spanish recipe