Garlic Shrimp with Paprika & Lemon (Gambas al Ajillo)
Sizzling shrimp cooked in olive oil with garlic, smoked paprika, and a squeeze of lemon. A classic Spanish tapa that's ready in 10 minutes.
Ingredients
Shellfish
Base
Aromatics
Spices
Flavor
Herbs
Seasoning
Instructions
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Prep and dry the shrimp. Pat shrimp completely dry—this is crucial for getting good color instead of steaming. Season with salt.
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Heat the oil. In a large skillet (terracotta cazuela if you have one), heat olive oil over medium-high heat until shimmering.
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Cook the garlic. Add sliced garlic and cook for 30 seconds until fragrant and just starting to turn golden. Don't let it brown.
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Add paprika quickly. Stir in the smoked paprika and red pepper flakes, then immediately add the shrimp before the paprika burns.
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Cook the shrimp. Spread shrimp in a single layer. Cook 2 minutes per side until pink and curled. Remove from heat.
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Finish and serve. Squeeze lemon juice over the top, scatter with parsley. Serve immediately with crusty bread for soaking up the oil.
Storage & Meal Prep
Best eaten immediately—the garlic oil is at its peak right out of the pan. If you must save leftovers, store for up to 1 day and reheat quickly in a hot skillet. Don't microwave—the shrimp will turn rubbery.
Variations
- Gambas with Sherry: Add 2 tbsp dry sherry to the pan just before the shrimp for a more traditional Spanish flavor.
- Gambas al Ajillo with Chili: Use a whole dried guindilla pepper or 1/2 tsp red pepper flakes for authentic Spanish heat.
- Garlic Shrimp Pasta: Toss the finished shrimp and garlic oil with spaghetti or linguine for a quick seafood pasta.
FAQ
What is gambas al ajillo?
Gambas al ajillo means 'garlic shrimp' in Spanish. It's one of Spain's most popular tapas—shrimp sizzled in olive oil with sliced garlic and often smoked paprika. It's served bubbling hot with crusty bread for dipping in the garlicky oil.
How do you keep garlic shrimp from getting rubbery?
Cook shrimp for just 1-2 minutes per side over high heat. They're done the moment they turn pink and curl slightly. Overcooking is the main cause of rubbery shrimp—remove from heat as soon as they're opaque.
What to serve with garlic shrimp?
Crusty bread is essential for soaking up the garlic oil. Serve as a tapa with other small dishes, or make it a meal with rice, a green salad, or over pasta.
Nutrition Facts
Customize Ingredients
Per Serving
The Story Behind This Dish
This is my go-to “impressive in 10 minutes” dish. The secret is the quality of your olive oil—you’re essentially making a garlic-paprika-infused oil that the shrimp bathes in.
In Spain, this comes to the table still sizzling in a small terracotta dish (cazuela). If you have one, use it. If not, any heavy skillet works fine.
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