Spanish · Snack · All year
Gambas al Ajillo
4.6 · community
10m
Prep
6m
Cook
Easy
Level
320
Energy
Spain's sizzling tapa: shrimp in furiously garlicky olive oil with chili and sherry, brought to the table still bubbling. Bread is not optional.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowl
Prep checklist
Shrimp — peeled
Garlic — sliced thin
Red Chili — dried, crumbled
3 steps
Method
1
Warm the oil with garlic and chili over medium-low until the garlic just blondes, 3 minutes — infusion, not frying.
3 min — timer available in cooking mode
2
Heat up; shrimp in for 90 seconds per side with the paprika. Sherry in for a final 30-second sizzle.
4 min — timer available in cooking mode
3
Parsley, straight to the table in the pan, bread deployed into the oil until the pan is clean.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
Whatever's open.
Beer pairing
Whatever's cold.
On the plate
Serve it with
Sides
A dipping sauce
Crunchy vegetables
Garnish
A pinch of flaky salt
Chili flakes
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
0
Umami
2
Heat
1
Per serving
Nutrition
320
kcal
24g
protein
4g
carbs
24g
fat
3g
fiber
520mg
sodium
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Your notes
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