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Receta de Gambas al Ajillo - Garlic Shrimp Recipe

La Tienda Kitchens

  • 12 minutes
  • 1 serving
Garlic Shrimp Recipe
This delicious tapa can be found across Spain. A terra cotta cazuela filled with fresh shrimp sizzling with oil and garlic is a wonderful thing to behold. Once the shrimp is gone, we love to dip crusty bread in the oil. Gambas al Ajillo is a simple and delicious recipe – just as a tapa should be! This recipe serves one, simply multiply ingredients by the number of people you plan to serve.
Rated 5 Stars

Ingredients

  • 2oz small shelled and deveined shrimp (or as many as will fit in one layer in the dish)
  • 2tbsp olive oil
  • 2tbsp white wine or sherry (Fino or Amontillado are good for this dish)
  • 2cloves garlic, peeled and thinly sliced
  • 1/2dried chili pepper, seeds removed, chopped into 2 pieces or a pinch of red pepper flakes
  • A small pinch of Spanish smoked paprika
  • 1tsp parsley, minced
  • Sea salt
  • Lemon wedges for serving
  • Crusty bread
  • 4-inch cazuela dish
Chef View

Preparation

STEP 1

Add the olive oil, wine, garlic, paprika and chili pepper to a small 4-inch cazuela (terra cotta dish). Place the dish over medium high heat until oil and wine begin to simmer. 

STEP 2

Add the shrimp. Stir until shrimp are done, 1 to 2 minutes. Sprinkle with sea salt and parsley. Serve with lemon slice and a good crusty bread for dipping. 

Nutrition Facts

Calories 346; Total Fat 29.1 gr (37%); Saturated Fat 4.3 gr (22%); Cholesterol 119 mg (40%); Sodium 1305 mg (57%); Total Carbohydrates 5.2 gr (2%); Fiber 0.7 gr (2%); Sugars 0.8 gr; Protein 13.5 gr; Vitamin D 0%; Calcium 5%; Iron 3%; Potassium 4%.

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Reviews (3)

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October 2019

Rated 5 Stars

Had this in Madrid at Casa del Abuelo and couldn't get enough of it! I would say a cayenne pepper is a must. This will be a staple for years to come when we have parties!

May 2017

Rated 5 Stars

One of my favorite tapas, we make it all the time. The only difference with our version is we like to add a little more olive oil for bread dipping and a few grinds of fresh black pepper for a little more bite. It is important to thinly slice the garlic as well, for a mild garlic flavor. Chopped or mashed garlic would be too strong of a taste for the shrimp.

June 2016

Rated 5 Stars

This is my absolute favorite dish! It's very good made with a dry sherry.

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