Garlic Prawns Andaluz Style with Jerez Brandy
10-Minute Tapas Recipe
Garlic Prawns Andaluz Style with Jerez Brandy are a delicious southern Spanish twist on the much-loved Spanish classic, gambas al ajillo. Juicy prawns are cooked in extra virgin olive oil with garlic and chili before being finished with a generous splash of Jerez brandy, creating a rich, aromatic Spanish prawn tapas that’s ready in around 10 minutes.
If you’ve ever wandered into a Spanish tapas bar, particularly along the coast, there’s a good chance you’ve encountered gambas al ajillo. The combination of sizzling prawns, golden garlic, olive oil and chili is one of those wonderfully simple Spanish dishes that needs very little introduction.
But head south into Andalusia and you’ll find that there are plenty of ways to put a local spin on classic Spanish tapas. In this Andaluz-style version, we’re adding Jerez brandy to the pan right at the end of cooking. It’s a small addition, but it gives the prawns a wonderfully aromatic depth that works beautifully with the garlic and olive oil.
And yes, you’ll want some crusty bread nearby. There is a very good reason that Spanish tapas bars serve plenty of bread with dishes like this – leaving that garlicky, brandy-infused olive oil behind would be borderline criminal.
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Serving:
Tapas for 4
Ready in:
10 minutes
Skill level:
Easy
Serve with:
Bread, Sherry, Brandy
Watch step-by-step recipe video
🎥 Prefer to watch? Check out the Andaluz Style Garlic Prawns Step-by-step video recipe guide here, or click on the thumbnail below to watch the video on our YouTube Channel.
Why You’ll Love This Recipe
- Ready in 10 minutes
- Just a handful of ingredients
- Maximum flavor
- Perfect for tapas parties and entertaining
How To Make Garlic Prawns Andaluz Style
- Serves: 3-4 as a Tapas
- Prep time: 5 minutes
- Cooking time: 4-6 minutes (depending on the size of your prawns)
- Total time: 9–11 minutes
- Cuisine: Spanish / Andalusian
- Course: Tapas / Appetizer
Some good news here, garlic prawns are super easy to make and come together in around 10 minutes! We suggest sourcing large fresh prawns for this recipe as they’re easier to peel and will soak up plenty of the rich flavors.
The trick is to let each ingredient do its job: good olive oil provides the base, garlic brings the unmistakable Spanish flavor, chili adds a little heat, and Jerez brandy brings everything together.
Here’s what you’ll need:
Ingredients
- 500g (17.6 oz.) large raw prawns, head and shells removed, deveined.
- 6-10 garlic cloves, sliced fine or minced (or both)
- 150ml (5 fl oz.) Extra Virgin Olive Oil
- 50ml (1.7 fl oz.) Jerez brandy
- 1 tsp La Dalia Spanish sweet smoked paprika
- 3-4 Whole Guindilla peppers (for some heat)
- ¼–½ tsp Cayenne pepper, to taste
- Salt and White pepper, to taste
- Fresh chopped parsley, for garnish
Optional herbs and spices
- 1 bay leaf
- Lemon, for serving
Equipment
- Cast Iron Skillet
- Cooking Tongs
- Ceramic bowl (Optional Cazuela for serving)
Instructions
Step 1 – Heat the Olive Oil
- Heat the olive oil in a small skillet over medium heat. Do not over heat the oil as it will smoke and burn. Keep to a steady medium heat, and if the oil starts to smoke, reduce heat immediately.
- Once the oil is hot, add any herbs if using (we used a little fresh parsley and one whole garlic clove).
Step 2 – Add the Garlic, Chili Peppers
- Add the sliced garlic, cayenne pepper, and dried chili peppers to the oil.
- Cook gently for about 1 minute until the garlic turns light golden and fragrant.
Step 3 – Add the prawns
- Add the prawns in a single layer.
- Cook for 1 to 2 minutes on each side until they turn pink and become opaque.
Step 4 – Add Paprika and Jerez Brandy
- Sprinkle the paprika over the top of the prawns, then remove the pan from the heat. While the pan is still very hot, add the Jerez brandy.
-
⚠️IMPORTANT NOTE: The brandy is flammable so it may catch alight for 30 seconds to 1 minute, this is normal and part of the flambé process, but it can be a little scary at first. See our notes below the expert tips section on using the flambé technique, or how to cook with Brandy without flambé.
- While the prawns are still sizzling in the oil, top with fresh parsley.
- Serve immediately while still sizzling, alongside plenty of crusty bread.
Expert tips for Making the Best Spanish Garlic Prawns
- Don’t Overcook the Prawns: Prawns go from succulent to rubbery remarkably quickly. If you’re using fresh large prawns, they’ll only need around 4-6 minutes to cook once the oil is hot. Prawns cook quickly, so keep a close eye on them. They are ready when opaque and pink throughout and firm but still juicy.
- Don’t Burn the Garlic: Low-to-medium heat is your friend.
- Use Good Olive Oil: Because the oil becomes part of the sauce and is designed for dunking bread into.
- Use the Right Amount of Brandy: Too little and you’ll barely notice it; too much and it can overpower the delicate prawns.
- Serve Immediately: This is a dish that wants to arrive at the table hot, sizzling and smelling ridiculously rich and tempting.
Using the Flambé Process ⚠️ Important Note
Flambé is a cooking technique where alcohol, in this case Jerez brandy, is added to a hot pan and briefly ignited. The alcohol vapors produce a short burst of flames, helping to mellow the sharpness of the spirit while adding a rich, complex flavor to the dish.
Flambéing can look dramatic, but it is a controlled cooking technique when done correctly. It does require care, however, and should never be attempted casually.
Flambé safety tips:
- Turn off the heat before adding the brandy. Never pour alcohol directly from the bottle into a hot or flaming pan.
- Measure the brandy first and keep the bottle well away from the stove. Never pour directly from the bottle into the pan.
- Use a long-handled lighter or long match to ignite the brandy, keeping your hands and face away from the pan.
- Once ignited, keep the pan away from your face and body and never lean over it. The flames can flare up quickly.
- Keep a lid nearby. If the flames become too high or you need to extinguish them, carefully slide the lid over the pan to cut off the oxygen. Never use water to extinguish an alcohol fire.
- Keep kitchen towels, paper, curtains and other flammable items away from the cooking area.
- If you are not comfortable with flambéing, skip the flaming step. Simply add the brandy to the pan and allow it to simmer for a few minutes to cook off some of the alcohol while retaining the flavor.
Important: Never add alcohol to a pan while it is still over an active flame, and never pour brandy directly from the bottle into the pan. If the flames do not go out naturally, cover the pan with its lid and turn off the heat.
Storage
In the unlikely event of any leftovers, store the cooked prawns and any sauce in an airtight container in the fridge. As it is seafood, we suggest only storing it for up to 48 hours.
Can I Make Garlic Prawns Ahead of Time?
Short answer: ideally, no. Prawns are best cooked immediately before serving.
The good news is that there isn’t much to prepare, so it’s quick. But if you want to get ready in advance, you could:
- Clean and prepare the prawns
- Slice or chop the garlic
- Measure out the Jerez brandy and other ingredients
Then, when you’re ready to eat, everything can be cooked in just a few minutes.
This is also one of the reasons gambas al ajillo works so well as part of a Spanish tapas spread. You can prepare your other tapas ahead of time and cook the prawns right before everyone sits down.
What Are Andaluz-Style Garlic Prawns?
This recipe is our Andaluz-style take on the classic gambas al ajillo, combining juicy prawns, garlic, olive oil and chili with one distinctly Andalusian-inspired addition: Jerez brandy.
Andalusia has an incredibly rich food culture, with dishes that make good use of local produce, olive oil, seafood and the region’s famous wines and spirits. The province of Cádiz, in particular, is closely associated with Jerez de la Frontera and its long history of sherry production.
Adding a little Jerez brandy to the pan gives these Spanish garlic prawns a deeper, warmer and more aromatic flavor without turning it into a complicated dish.
That’s really the beauty of Andalusian cooking. You don’t necessarily need a long ingredient list, just a few good ingredients and the right technique.
Gambas al Ajillo vs. Andaluz-Style Garlic Prawns
The two dishes are very closely related, and the terminology can vary depending on the region, restaurant or recipe.
| Gambas al Ajillo | Andaluz-Style Garlic Prawns |
| Prawns or shrimp | Prawns or shrimp |
| Garlic | Garlic |
| Olive oil | Olive oil |
| Chili | Chili |
| Often parsley | Optional herbs, depending on the recipe |
| No brandy required | Jerez brandy is the defining addition |
| Classic Spanish tapas | Southern Spanish-inspired tapas |
There isn’t one single recipe for gambas al ajillo. Spanish cooks have their own variations, and you’ll find differences in the amount of garlic, chili, herbs and cooking time.
This version simply takes inspiration from the flavors of Andalusia and adds one particularly delicious local touch.
Why We Love All Things From Andalusia!
After visiting Andalusia earlier this year (for the fifth time), we have something of a crush on pretty much everything coming from this part of Spain. And honestly, can you blame us?
Of course, the food was a big part of the inspiration for this recipe, particularly the bold use of garlic, olive oil, seafood and the wonderful flavors coming out of the Jerez area.
Andalusia is one of those places where food, history and everyday life seem to overlap. From tiny tapas bars in Seville and Cádiz to the seafood restaurants of the coast and the bodegas of Jerez de la Frontera, there’s always another plate to try.
The region is also a dream for anyone who loves Spanish tapas. You’ll find everything from fried fish and seafood to cured meats, stews, grilled vegetables and dishes heavily influenced by the region’s Moorish heritage.
If you’re planning your own Andalusian food adventure, we’ve put together a few guides that should help:
- Andalusia Foodie Guide
- Types of Spanish Sherry: Complete Guide to Fino, Manzanilla, PX & More
- Free Self-Guided Jerez Tapas Walking Tour – (2026 Guide to Jerez de la Frontera)
And if you can’t make it there, bring it to your home with these 10 Authentic Andalusian Tapas That Are So Much Easier Than You Think.
Why Add Jerez Brandy to Garlic Prawns?
This is where things get particularly interesting.
Jerez de la Frontera, in Cádiz, is famous around the world for its sherry wines. The wider Jerez region also has a long tradition of producing Spanish brandy, making the ingredient a natural fit for a recipe inspired by southern Spain.
When added to hot prawns, garlic and olive oil, the brandy brings a warm, aromatic character to the dish. The brandy adds depth and helps bring the flavors in the pan together.
The result isn’t a dish that tastes strongly of brandy. Instead, it adds another layer of flavor behind the garlic, olive oil and seafood.
A splash is enough. We’re making prawns, not opening a brandy bar, so a generous splash is plenty.
What Is Jerez Brandy?
Jerez brandy is a Spanish brandy produced in the Jerez region of Andalusia, an area best known for its world-famous sherry wines. It is aged in oak casks that have previously been used to mature sherry, giving the brandy a rich, warming and aromatic character with subtle notes of dried fruit, spice and oak.
It is a fantastic ingredient for cooking, too. Just a small splash adds depth and warmth to savory dishes without overpowering the other ingredients – which is exactly why it works so well in these Andaluz-style garlic prawns.
What Does Jerez Brandy Taste Like?
Jerez-style Spanish brandy is generally rich, warming and fragrant, with a rounded character that works particularly well with savory dishes.
Depending on the style, you may notice notes that:
- Are slightly sweet
- Are gently oaked
- Include vanilla
- Include spices
If you’re making these garlic prawns for the first time, don’t worry about finding an obscure specialist bottle. Any good Spanish brandy works beautifully, although using Jerez brandy gives the dish an extra connection to Andalusia.
Ingredients Info
One of the best things about this Spanish prawn tapas recipe is that the ingredient list is short. There are no complicated sauces or long marinades to prepare.
Prawns
Use good-quality raw prawns if possible. Fresh prawns are fantastic, but good-quality frozen prawns can also work if properly thawed and drained. If using frozen prawns, thaw them completely and pat them dry before cooking. Excess moisture can cool the pan and prevent the prawns from frying properly in the garlic-infused olive oil.
Raw prawns are preferable to pre-cooked shrimp because they cook directly in the garlic and olive oil, allowing them to absorb those flavors as they cook. If you use cooked prawns, you really only want to add them for a minute to heat them through, but they will be more rubbery and the flavor less intense.
Large prawns are particularly good for this recipe because they remain juicy and substantial enough to stand up to the bold garlic and Jerez brandy.
Garlic
Don’t be shy with the garlic. Garlic is what gives gambas al ajillo its unmistakable character, and it also pairs beautifully with the richness of the olive oil and the warmth of the brandy.
Depending on your preference, the garlic can be thinly sliced or finely chopped or minced. Sliced garlic gives you little golden pieces throughout the dish, while finely chopped garlic distributes more evenly through the oil.
Jerez Brandy – FEATURED INGREDIENT 🤩 ⭐
Jerez brandy is the ingredient that gives these Andalusian garlic prawns their signature twist.
If you have a bottle of Spanish brandy from the Jerez region, this is a great recipe in which to use it. You don’t need much, so even the small amount of 50ml (1.7 fl oz.) will add plenty of character. If Jerez brandy isn’t available near you, any other Spanish brandy can be used instead.
Olive Oil and Chili
Good-quality extra virgin olive oil provides the flavorful base for this dish. As the garlic and prawns cook, the oil becomes infused with all those wonderful savory flavors.
And don’t be tempted to skimp on it. This is a Spanish tapas dish designed to be enjoyed with bread.
Chili adds a little heat and balances the richness of the olive oil and prawns. Adjust the amount according to your personal taste – some like their gambas al ajillo with a gentle warmth, while others prefer enough chili to make them reach for another piece of bread.
What to Serve with Garlic Prawns
These Spanish garlic prawns work particularly well as part of a larger tapas spread. Pair them with a mixture of hot and cold tapas, something meaty, something vegetable-based and, naturally, plenty of crusty bread.
Crusty Spanish Bread
Essential.
Well, perhaps not technically essential, but we’d argue it’s part of the experience.
Serve your garlic prawns with plenty of sliced baguette or another crusty sharing bread. The bread is perfect for soaking up the garlicky, chili-infused olive oil and the rich sauce left behind by the prawns and Jerez brandy.
And if someone at the table says they don’t want bread, give them five minutes.
More Spanish Tapas Recipes
We love tapas, and we have more than 50 Spanish tapas recipes on The Spanish Radish. These garlic prawns make a fantastic centerpiece for a Spanish-style tapas night, particularly alongside a mixture of seafood, meat and vegetable dishes.
- Tuna & Piquillo Pepper Tapas
- Gilda Pintxos
- Albondigas – Smoky Spanish-Style Meatballs in Sofrito
- Chicken Meatballs with Almond Sauce – Albóndigas de Pollo en Salsa de Almendras
- Spanish Garlic Zucchini – Vegan Tapas Recipe
- Paprika-infused Pork bites (Quick and easy tapas recipe)
- Spanish-Style Clams in Tomato and Wine (Almejas en Tomate y Vino)
- Marinated Olives
Nutrition Facts — Garlic Prawns Andaluz Style with Jerez Brandy
| Nutrient | Amount per serving | % DVI* |
| Calories | 362 kcal | 18% |
| Total Fat | 23.2 g | 30% |
| Saturated Fat | 3.2 g | 16% |
| Cholesterol | 236 mg | 79% |
| Sodium | 140 mg | 6% |
| Total Carbohydrates | 1.5 g | 1% |
| Dietary Fiber | 0.2 g | 1% |
| Total Sugars | 0.2 g | — |
| Protein | 30 g | 60% |
| Calcium | 88 mg | 7% |
| Iron | 2.6 mg | 14% |
| Potassium | 330 mg | 7% |
*Percent Daily Values (DVI) are based on a 2,000-calorie diet. Nutrition values are approximate and can vary depending on the size and variety of prawns, brand of olive oil, amount of salt used, and how much cooking oil is ultimately consumed.
Recipe yield: 4 servings
Serving size: Approximately 125 g prawns with garlic, olive oil and brandy sauce
Garlic Prawns Andaluz Style with Jerez Brandy
Equipment
- Cast Iron Skillet
- Cooking Tongs
- Ceramic bowl (Optional Cazuela for serving)
Ingredients
- 500 g 17.6 oz. large raw prawns, head and shells removed, deveined.
- 6-10 garlic cloves sliced fine or minced (or both)
- 150 ml 5 fl oz. Extra Virgin Olive Oil
- 50 ml 1.7 fl oz. Jerez brandy
- 1 tsp La Dalia Spanish sweet smoked paprika
- 3-4 Whole Guindilla peppers for some heat
- ¼ –½ tsp Cayenne pepper to taste
- Salt and White pepper to taste
- Fresh chopped parsley for garnish
Instructions
Step 1 - Heat the Olive Oil
- Heat the olive oil in a small skillet over medium heat. Do not over heat the oil as it will smoke and burn. Keep to a steady medium heat, and if the oil starts to smoke, reduce heat immediately.150 ml 5 fl oz. Extra Virgin Olive Oil
- Once the oil is hot, add any herbs if using (we used a little fresh parsley and one whole garlic clove).
Step 2, Add the Garlic, Chili Peppers
- Add the sliced garlic, cayenne pepper, and dried chili peppers to the oil.6-10 garlic cloves, 3-4 Whole Guindilla peppers, ¼ –½ tsp Cayenne pepper
- Cook gently for about 1 minute until the garlic turns light golden and fragrant.
Step 3 - Add the prawns
- Add the prawns in a single layer.500 g 17.6 oz. large raw prawns, head and shells removed, deveined.
- Cook for 1 to 2 minutes on each side until they turn pink and become opaque.
Step 4 - Add Paprika and Jerez Brandy
- Sprinkle the paprika over the top of the prawns, then remove the pan from the heat. While the pan is still very hot, add the Jerez brandy.1 tsp La Dalia Spanish sweet smoked paprika
⚠️IMPORTANT NOTE: The brandy is flammable so it may catch alight for 30 seconds to 1 minute, this is normal and part of the flambé process, but it can be a little scary at first. See our notes below the expert tips section on using the flambé technique, or how to cook with Brandy without flambé.
- While the prawns are still sizzling in the oil, top with fresh parsley.50 ml 1.7 fl oz. Jerez brandy, Salt and White pepper, Fresh chopped parsley
- Serve immediately while still sizzling, alongside plenty of crusty bread.
Video
Notes
Using the Flambé Process ⚠️ Important Note
Flambé is a cooking technique where alcohol, in this case Jerez brandy, is added to a hot pan and briefly ignited. The alcohol vapors produce a short burst of flames, helping to mellow the sharpness of the spirit while adding a rich, complex flavor to the dish. Flambéing can look dramatic, but it is a controlled cooking technique when done correctly. It does require care, however, and should never be attempted casually. Flambé safety tips:- Turn off the heat before adding the brandy. Never pour alcohol directly from the bottle into a hot or flaming pan.
- Measure the brandy first and keep the bottle well away from the stove. Never pour directly from the bottle into the pan.
- Use a long-handled lighter or long match to ignite the brandy, keeping your hands and face away from the pan.
- Once ignited, keep the pan away from your face and body and never lean over it. The flames can flare up quickly.
- Keep a lid nearby. If the flames become too high or you need to extinguish them, carefully slide the lid over the pan to cut off the oxygen. Never use water to extinguish an alcohol fire.
- Keep kitchen towels, paper, curtains and other flammable items away from the cooking area.
- If you are not comfortable with flambéing, skip the flaming step. Simply add the brandy to the pan and allow it to simmer for a few minutes to cook off some of the alcohol while retaining the flavor.
FAQs
What is the difference between gambas al ajillo and garlic prawns?
Gambas al ajillo literally means “prawns with garlic” and is one of Spain’s best-known tapas dishes. The classic preparation usually combines prawns with garlic, olive oil, and chili or cayenne pepper.
There are many regional and individual variations, however. This Andaluz-style garlic prawn recipe adds Jerez brandy to the pan, giving the dish an extra layer of warmth and aromas.
Can I use frozen prawns?
Yes. Frozen prawns can work in this recipe. Thaw them thoroughly before cooking and drain them well, then pat them dry, so that excess water doesn’t dilute the hot olive oil or cause the pan temperature to drop.
Can I make garlic prawns without Jerez brandy?
Absolutely. You’ll still have a delicious Spanish garlic prawn dish without the brandy. However, the Jerez brandy is what gives this particular Andaluz-style version its distinctive flavor.
What can I use instead of Jerez brandy?
Another Spanish brandy is the closest substitute. Dry sherry can also be used, although it will give the dish a different flavor profile, but is still delicious.
Can I make these garlic prawns spicy?
Definitely. Chili is a traditional partner for gambas al ajillo but used sparingly, so you can increase the amount according to your taste, and use your favorite chili.
How long do garlic prawns take to cook?
Raw prawns generally cook very quickly, often in just a few minutes depending on their size and the heat of the pan. They are ready when they have turned opaque and pink and are firm but still juicy. Avoid overcooking them, as they can quickly become tough and rubbery.
Love this recipe?
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More Spanish Seafood Tapas Recipes
Loved these prawns? Keep the tapas coming with more Spanish seafood-inspired dishes:
- Spanish Cod Fritters | Tortillitas de Bacalao Andaluzas
- Tuna Tartare with a Lime, Honey-Soy and Ginger Marinade
- Bacalao Ceviche with Pickled Cucumber and Grapefruit
- Salted Cod Salad – Esqueixada de Bacallà
- Pan-Fried Spicy Shrimp with Romesco Sauce
Tuna & Piquillo Peppers
Pimientos del piquillo rellenos de atún
Shrimp Cocktail Spanish-Style
Spiced Up Cocktail Sauce
Gambas al Pil Pil
Garlic Prawns with Chili
Gambas al ajillo
Sizzling Spanish garlic shrimp
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