Gambas al Ajillo is a traditional Spanish tapas dish built on simplicity and precision. Shrimp are gently cooked in olive oil infused with garlic and chili, creating a sauce that is intensely aromatic yet clean and balanced. There are no extra ingredients to hide behind—every step matters.

The magic of this dish lies in timing. Garlic must soften and release aroma without browning, while the shrimp cook just long enough to turn tender and juicy. When done correctly, the oil becomes the star, perfect for soaking up with warm bread.

This is a fast dish, but never a rushed one.

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Ingredients (Serves 2–3)

• 300 g raw shrimp, peeled and deveined

• 5–6 cloves garlic, thinly sliced

• 80 ml extra virgin olive oil

• ½–1 teaspoon chili flakes (to taste)

• Salt, to taste

• Fresh parsley, finely chopped

• Crusty bread, for serving

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Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Shrimp

Pat the shrimp completely dry and season lightly with salt.

Tip:
Dry shrimp cook more evenly and don’t water down the oil.

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2. Infuse the Oil

Heat olive oil in a shallow pan over low to medium-low heat.
Add the sliced garlic and chili flakes.

Cook gently for 1–2 minutes, until the garlic turns pale golden and fragrant.

Key point:
If the garlic browns, the dish is ruined—lower the heat immediately.

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3. Cook the Shrimp

Increase the heat slightly to medium.
Add the shrimp in a single layer.

Cook for 1–2 minutes per side, just until pink and opaque.

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4. Finish and Rest

Remove the pan from heat.
Sprinkle with fresh parsley and let rest for 1 minute.

Why this matters:
Residual heat finishes cooking without overcooking the shrimp.

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5. Serve Immediately

Serve straight from the pan with warm crusty bread to soak up the oil.

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Professional Tips for Best Results

• Use high-quality olive oil—it’s the base of the sauce

• Slice garlic evenly for consistent cooking

• Keep heat controlled at all times

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Common Mistakes to Avoid

• High heat at the start

• Browning or burning garlic

• Overcooking shrimp

• Adding too many extras that dilute the flavor

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Serving Suggestions

Serve as a tapas dish, appetizer, or light main with bread and a simple salad.
Pairs beautifully with crisp white wine.