Foodbe
spanish garlic shrimp (gambas al ajillo)
👨🍳 Chefy Tip: Reserve the cooking oil — it's the most flavorful part. Drizzle it over crusty bread.
Serves
2
Prep
5 min
Cook
8 min
Difficulty
Easy
Cost
Moderate
Calories
380
Carbs
4g
Protein
32g
Fat
26g
Flavor Profile
🦐 Sweet and briny from fresh shrimp
🧄 Intense and caramelized from sliced garlic
🍷 Nutty and complex from dry sherry
🌶️ Subtle heat from chili flakes
🛢️ Rich and fruity from high-quality olive oil
Ingredients
🦐 1 lb large shrimp, peeled and deveined
🧄 6 cloves garlic, thinly sliced
🌶️ 1/2 tsp chili flakes
🛢️ 1/3 cup extra virgin olive oil
🍷 3 tbsp dry sherry
🧂 1/2 tsp sea salt
🌿 Fresh flat-leaf parsley, chopped
🍋 1/2 lemon for serving
Shop ingredientsInstructions
01
Pat shrimp dry and season with salt. Heat olive oil in a skillet over medium heat. Add garlic and chili flakes and cook 2 minutes until golden — do not burn.
02
Increase heat to high. Add shrimp in a single layer and cook 90 seconds per side until pink and just cooked through.
03
Add sherry and cook 30 seconds. Remove from heat, garnish with parsley and lemon, and serve in the pan.
🧬 Food Science
The key to gambas al ajillo is starting shrimp in already-hot oil — this creates the Maillard reaction on the exterior within seconds before the interior overcooks. Shrimp contain astaxanthin, the same antioxidant that gives salmon its pink color.
Pair It
🥂 A chilled fino sherry or crisp Albariño pairs perfectly with the briny, garlicky flavors.
🍽️ Serve alongside patatas bravas or a simple arugula salad.