Last updated: March 26, 2026

How to Make Spanish Garlic Shrimp (Gambas al Ajillo)

Equipment

• 1 large 30cm (12 inch) skillet

Method (step-by-step)

Method (step-by-step)

1. Peel the shrimp completely, without the shells and heads, and season lightly with a pinch of salt and soak in chilled water for 10 minutes. 

2. Remove the shrimp from the water and set aside. Meanwhile, peel the garlic and cut into thin slices.

3. Heat a large skillet and lightly toast the paprika for 1 minute. Remove from the skillet and set aside for use later.

4. In the skillet, set to medium heat, add half of the olive oil and once hot add the finely chopped onion. Cook the onion until golden, then add the sliced garlic. Cook for around 3-4 minutes or until the garlic starts to golden slightly.

5. Add the chili, toasted paprika, and stir through. Cook for another minute.

6. Add the remaining oil and give it a minute to heat up. Add all of the shrimp and cook for around 3-4 minutes a side or until golden. Once you flip the shrimp, add the sherry and a little lemon zest and stir occasionally to allow the shrimp to collect with the garlic and spices.

7. Once everything has slightly browned, remove from the heat and sprinkle with some fresh parsley. Optionally, a squeeze of lemon works great as well!

To serve:

Either serve in small clay pots or just serve the skillet on a wooden chopping board. Always serve this dish with a mountain of fresh bread.

Pro Tips

• Be careful not to burn the garlic or it will turn bitter
• Don’t overcook the shrimp or they’ll become rubbery
• Keep heat medium – if the oil’s too hot the spices will burn
• Don’t skimp on the oil because they’ll be less flavor and dipping sauce
• It’s best served fresh since reheating prawns can overcook them

What it Tastes Like

• Rich, garlicky olive oil
• Sweet, juicy shrimp
• Slight heat from chili
• Smoky depth from paprika

Spicy garlic shrimp as tapas or main meal?

Spicy garlic shrimp, or gambas al ajillo, is typically served as a tapas, but it’s also not unusual to find it served as a racione (a larger tapas portion intended for sharing). 

Garlic shrimp is very easy to make and is usually served with a few hunks of fresh bread as the garlic-infused oil deserves a good mop-up. 

Fresh or frozen shrimp?

You’ll get better results if you source fresh shrimp from your local fishmonger. However, if you’re looking for a quick and easy dinner or tapas option from the freezer, then using frozen shrimp is totally fine. 

If you’re using frozen shrimp, allow an extra 20 minutes to thaw the shrimp in some warm water, change the water a couple of times to help defrost them. Avoid defrosting shrimp in the microwave as it can often overcook them.

For this gambas al ajillo recipe video, we use large fresh raw shrimp, although we’ve made it tons of times using frozen shrimp too and it works just fine. 

More Shrimp Recipes:

• Creamy Shrimp Soup with Spinach & Chickpeas 
• Shrimp Cocktail Spanish Style
• The Famous Mushroom and Shrimp Tapas Recipe from Logroño, Spain | Champiñón con Gamba
• Brothy Cod Fish stew with shrimp and rice – Arroz Caldoso de Pescado
• How to Make Shrimp in a Cava Bath (Prawns with Sparkling Wine)
• Spicy Grilled Shrimp with Tangy Peach Salad
• How to Make Spicy Shrimp with Romesco Sauce

About This Recipe

One of the best things about Spanish cuisine is the incredible use of seafood, and gambas al ajillo is probably one of the most popular dishes throughout the country.

Spain has an abundance of fresh seafood and shrimp are pretty much a staple for most households and food venues, from the bustling tapas bars in the capital of Madrid to the stunning seaside regions in all directions.  

Visit any of the larger cities and you’ll find Spanish garlic shrimp tapas dishes all over town. 

What is Gambas al Ajillo?

Gambas al ajillo (or garlic shrimp) is a traditional Spanish tapas recipe that’s made by combining fresh shrimp with an ajillo sauce made from paprika-infused olive oil, lemon juice, and sherry.

Gambas al ajillo is probably one of the most popular seafood tapas dishes in Spain. It’s quick and easy to make, and combines the combination of garlic and seafood, which not only smells incredible whilst cooking this recipe, it tastes fantastic.

Where did Spanish garlic prawns originate?

Gambas al ajillo (garlic shrimp) is most likely to have originated from the central or southern regions of Spain. The popular tapas dish is most prominently found in the Andalusia region and the capital of Madrid.

What is gambas al ajillo made of?

While the ingredients for Gambas al ajillo vary from kitchen to kitchen in Spain, the authentic garlic shrimp recipe calls for fresh raw shrimp, paprika-infused olive oil, plus lemon juice, and some sherry to make the traditional ‘ajillo’ sauce.

Olive Oil:

Gambas al ajillo is made using a lot of olive oil to make the sauce, and trust me, you do not want any of it to go to waste, so use the best quality extra-virgin olive oil you can find. Mopping up the delicious garlic-infused olive oil is so rewarding, so make sure you’ve got plenty of fresh bread on hand too.

And don’t worry about using so much, olive oil is nutritious and as part of a balanced diet, olive oil can support weight loss. 

Garlic:

Use tons of garlic for this recipe! After all, garlic (ajillo) is in the title so non-garlic lovers need not apply! Personally, I feel the more the better and in this garlic shrimp recipe, I’ll use at least 12 cloves of garlic for a meal that serves 4 people. Use a knife and slice the garlic as finely as possible. If you use a garlic press, it will make the garlic too fine.

When cooking the garlic, make sure the oil is not too hot as it will burn quickly. Medium heat is plenty. It may take a little longer, but if you burn the garlic you’ll end up with a bitter aftertaste, which is best avoided.

Shrimp (Gambas):

Of course, the crucial ingredient is the gambas. Fresh or frozen are fine, just make sure the shrimps are beheaded, fully peeled, and deveined. 

For 2.2 lb / 1 kg of large shrimp, I’ll let them soak in chilled water with 1 teaspoon of salt for 10-15 minutes. It helps soften the shrimp and adds some flavor. Just be careful not to season the dish too much while preparing the recipe.

 Cayenne pepper or crushed chili:

Many in Spain opt to use cayenne pepper when making gambas al ajillo and I like to add it sometimes. If you love spicy food, then sprinkle some on with the chili. 

In our gambas al ajillo recipe, we use a few good heaped teaspoons of sweet Spanish paprika, one of the most essential spices in Spanish cooking, and add a little spice by adding some crushed chili flakes. Works a treat and isn’t overpowering with too much spice. I still like to let the sweetness of the prawns shine through.

If you’re not into spice, ditch the chili flakes and replace them with extra sweet paprika, and you’ll have a lovely warming flavor that really complements the sweetness of the shrimp. 

Sweet or dry sherry:

Really, either will do, but I’ve found better results with adding a dash of sweet sherry in the middle of the cooking process. If you add some lemon zest at the same time, it really brings out the flavors, and if you want some added tang, squeeze a little lemon juice on at the end of the cooking process.

FAQs

Can I cook Gambas al Ajillo in the oven instead of stovetop?
Traditionally yes, using an earthenware dish, but stovetop is quicker and just as flavorful.

Can I use frozen shrimp?
Yes, just thaw them slowly either in the fridge or in some warm water. Don’t use the microwave to defrost them or they will start cooking.

What size shrimp works best?
Large or jumbo shrimp are easier to handle and sometimes better for crowds, but you can also use small shrimp, which will still be juicy and sweet. We generally pick what looks freshest.

Can I make this ahead of time?
It’s best served fresh, and reheating the shrimp usually makes them rubbery and overcooked.

What should I serve with Gambas al Ajillo?
Crusty bread is essential for dipping in the garlic-infused oil. You can also serve it with a simple salad or as part of a tapas spread.

Can I adjust the spiciness?
Yes, simply reduce or remove the chili, or use more for extra heat.

How do I prevent garlic from burning?
Cook the garlic gently over medium heat and remove from the pan if it starts to brown too quickly. Burnt garlic becomes bitter.