Gambas al Ajillo is one of Spain’s most iconic tapas dishes. Served sizzling hot in olive oil infused with garlic and chili, it delivers intense flavor in just a few bites. Simple yet dramatic, this dish is designed to be shared—often enjoyed late in the evening with friends, bread in hand, and conversation flowing.

What makes Gambas al Ajillo special is its immediacy. The shrimp cook quickly, absorbing the fragrant oil without losing their natural sweetness. Best suited for warm weather and casual gatherings, this dish brings the spirit of Spanish coastal dining straight to your table.

---

Ingredients (Serves 2–3 as tapas)

• 300 g shrimp, peeled and deveined

• 6–8 cloves garlic, thinly sliced

• 120 ml extra virgin olive oil

• ½–1 teaspoon chili flakes (adjust to taste)

• Salt, to taste

• Fresh parsley, finely chopped

• Lemon wedges (optional)

• Crusty bread, for serving

---

Step-by-Step Instructions

1. Prepare the shrimp
Pat the shrimp dry and lightly season with salt. Keep them chilled until ready to cook.

2. Infuse the oil
Heat olive oil in a shallow pan or small skillet over low to medium heat. Add sliced garlic and cook gently until fragrant and just starting to turn pale golden. Do not brown.

3. Add chili
Stir in chili flakes and let them bloom briefly in the oil.

4. Cook the shrimp
Increase heat slightly and add the shrimp in a single layer. Cook for 1–2 minutes per side until just pink and opaque. Avoid overcooking.

5. Finish and garnish
Remove from heat immediately. Sprinkle with fresh parsley and add a squeeze of lemon juice if desired.

6. Serve immediately
Serve hot with plenty of crusty bread to soak up the flavorful oil. This dish is best enjoyed straight from the pan.