Spanish Garlic Shrimp Recipe

Quick, Flavorful & Sizzling Spanish Garlic Shrimp Recipe

There’s something absolutely magical about the sizzle of plump shrimp hitting hot olive oil infused with garlic. That distinctive aroma that fills your kitchen, promising a meal that’s both elegant and incredibly satisfying – that’s the allure of Spanish garlic shrimp. This classic tapa (Spanish appetizer) known as “gambas al ajillo” transforms just a handful of ingredients into a dish that tastes like it came straight from a seaside restaurant in Barcelona. What makes this recipe truly special is how it balances simplicity with incredible flavor – you’re just 15 minutes away from a dish that tastes like you’ve been cooking all day!

Did you know that in Spain, these garlicky shrimp are traditionally served in a terra cotta dish called a “cazuela” that keeps the oil bubbling hot even as it arrives at your table? While you might not have specialized cookware at home, this recipe captures all those authentic flavors using equipment you already have in your kitchen.

Unlike my Creamy Tuscan Chicken, which requires a bit more prep work, this Spanish garlic shrimp comes together in minutes with minimal ingredients but delivers maximum flavor. Perfect for busy weeknights when you want something impressive but don’t have hours to spend in the kitchen. So grab your biggest, freshest shrimp and some good olive oil – let’s bring a taste of Spain to your dinner table tonight!

What is Spanish Garlic Shrimp?

Spanish garlic shrimp, or “gambas al ajillo” as the locals call it, is Spain’s answer to the eternal question: “How do we make seafood taste even more heavenly?” It’s one of those dishes that makes you wonder, “Why haven’t I been making this my entire life?” This sizzling sensation features plump, juicy shrimp swimming in a pool of garlicky, chili-infused olive oil – simple ingredients that create flavor fireworks in your mouth! The Spanish certainly know what they’re doing, because as the old saying goes, ‘the way to a man’s heart is through his stomach,’ and this dish has been winning hearts across Spain for centuries. Whether you’re trying to impress a date or just treat yourself after a long day, these little garlicy crustaceans are about to become your new go-to dish. Ready to bring a taste of Spanish sunshine to your kitchen? Let’s dive in!

Why You’ll Love This Spanish Garlic Shrimp:

The star of this recipe is undoubtedly the perfect marriage of high-quality olive oil and generous amounts of garlic that creates a rich, aromatic base for the shrimp. Each bite delivers an explosion of Mediterranean flavors that dance on your taste buds, with the shrimp soaking up all that garlicky goodness like little flavor sponges!

Making Spanish garlic shrimp Recipe at home is remarkably cost-effective compared to ordering it at restaurants where you might pay $15-20 for just a small portion. By preparing it yourself, you’ll get restaurant-quality results at a fraction of the price, especially if you catch shrimp on sale at your local market. Plus, you control the quality of ingredients – no skimping on the good olive oil or fresh garlic here!

The addition of smoky Spanish paprika (pimentón), bright lemon zest, and a subtle kick from chili flakes elevates this dish beyond a simple shrimp sauté. When these ingredients hit the hot oil, they release an intoxicating aroma that will have everyone in your home gravitating toward the kitchen, asking “What’s cooking?” Unlike my Seafood Paella recipe which requires specialized ingredients and equipment, this Spanish garlic shrimp delivers authentic Spanish flavors with everyday pantry staples. Try this recipe tonight and transform your dinner routine with minimal effort and maximum flavor!

How to Make Spanish Garlic Shrimp:

Quick Overview

This Spanish garlic shrimp comes together in just 15 minutes but tastes like it’s been carefully crafted in a Spanish tapas bar. The secret lies in the infusion of high-quality olive oil with copious amounts of garlic until it becomes fragrant and golden. The shrimp cook quickly in this flavorful oil, absorbing all those delicious notes while staying tender and juicy. From start to finish, you’ll spend just 5 minutes prepping and 10 minutes cooking – making this the perfect dish for both last-minute dinner plans and impressive entertaining.

Key Ingredients for Spanish Garlic Shrimp:

• 1 pound (about 450g) large shrimp, peeled and deveined (tails on or off – your preference)
• 6-8 garlic cloves, thinly sliced or minced
• 1/3 cup extra virgin olive oil (use the best quality you can)
• 1-2 dried red chili peppers, or 1/2 teaspoon red pepper flakes
• 1 teaspoon Spanish paprika (pimentón) – sweet or smoked
• Zest and juice of half a lemon
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon sea salt (or to taste)
• Freshly ground black pepper
• Crusty bread for serving (optional but highly recommended for soaking up the oil)

Step-by-Step Instructions:

1. Prepare the shrimp: Pat the shrimp dry with paper towels. This ensures they’ll sear properly rather than steam. Season lightly with a pinch of salt and black pepper.
2. Infuse the oil: In a large skillet (preferably cast iron), heat the olive oil over medium-low heat. Add the sliced garlic and dried chili peppers or flakes. Cook gently for 3-4 minutes, stirring occasionally, until the garlic becomes fragrant and just starts to turn golden around the edges. Be very careful not to burn the garlic as it will become bitter.
3. Add flavoring: Stir in the Spanish paprika and cook for just 30 seconds to release its flavor into the oil. The oil should take on a beautiful reddish hue.
4. Cook the shrimp: Increase the heat to medium-high. Add the shrimp to the pan in a single layer. Cook for approximately 2 minutes on the first side until they start turning pink and slightly opaque.
5. Flip and finish: Turn the shrimp over and cook for another 1-2 minutes until they’re fully pink, opaque, and just cooked through. Be careful not to overcook them – perfectly cooked shrimp should form a “C” shape; if they curl into a tight “O” shape, they’re overcooked.
6. Add final touches: Remove the pan from heat. Squeeze the lemon juice over the shrimp and sprinkle with lemon zest and chopped parsley. Give everything a quick toss to combine.
7. Serve immediately: Transfer to a serving dish, making sure to pour all that flavorful garlic oil over the top. Serve with crusty bread for soaking up the delicious oil.

What to Serve Spanish Garlic Shrimp With:

Spanish garlic shrimp is versatile enough to work as either an appetizer or main course depending on how you serve it. For a traditional Spanish tapas experience, pair it with other small plates like patatas bravas (crispy potatoes with spicy sauce), pan con tomate (bread rubbed with tomato), or a simple Spanish tortilla (potato omelet).

If serving as a main course, a crusty baguette is absolutely essential for sopping up the incredible garlic-infused oil – this might actually be the best part of the meal! For a complete dinner, serve alongside a bright, acidic salad dressed with sherry vinaigrette to cut through the richness of the dish.

For beverages, a chilled Spanish Albariño or Verdejo wine makes a perfect pairing, as their crisp acidity complements the richness of the garlicky oil. If you prefer non-alcoholic options, a sparkling water with a squeeze of lemon captures that same refreshing quality.

Top Tips for Perfecting Spanish Garlic Shrimp:

• Quality matters: Since this recipe has so few ingredients, use the best quality you can afford – especially with the olive oil, which forms the foundation of the dish’s flavor. Look for extra virgin olive oil from Spain for authenticity.
• Temperature control: The key to perfect garlic oil is low and slow cooking for the garlic infusion stage. If your oil gets too hot too quickly, the garlic will burn and become bitter. Watch it carefully and adjust your heat as needed.
• Shrimp size: While any size shrimp will work, larger shrimp (16/20 count per pound) provide the most impressive presentation and are less likely to overcook. If using smaller shrimp, reduce the cooking time accordingly.
• Don’t overcrowd: Cook the shrimp in a single layer with some space between each piece. If needed, cook in batches rather than piling them all in at once. Overcrowding causes the shrimp to steam rather than sear.
• Substitutions: No Spanish paprika? Regular paprika will work in a pinch, though you’ll miss some of the distinctive flavor. For a different twist, try adding a splash of dry white wine or sherry to the pan just after turning the shrimp.
• Frozen shrimp: If using frozen shrimp (which is often fresher than “fresh” shrimp at the seafood counter), thaw them completely and pat thoroughly dry before cooking to avoid watering down your beautiful garlic oil.

Storing and Reheating Tips:

Spanish garlic shrimp is at its absolute best when served immediately after cooking, with the oil still sizzling and the garlic perfectly golden. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to include all of that flavorful oil when storing.

When reheating, avoid the microwave which can make the shrimp tough and rubbery. Instead, gently warm the shrimp and oil in a skillet over medium-low heat just until heated through – about 2-3 minutes. Watch carefully to prevent overcooking the already-cooked shrimp.

For a creative use of leftovers, try chopping the cold shrimp and mixing with the garlic oil to create a spread for crostini, or toss with hot pasta for a quick shrimp scampi-style dish. You can also add them cold to a salad for a protein boost – the garlic oil makes an excellent dressing base!

While freezing isn’t recommended for this dish (the texture of the shrimp suffers considerably), the infused garlic oil alone can be frozen in ice cube trays to add instant flavor to future dishes like soups, sautés, or pasta.