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Garlic Shrimp (gambas al ajillo) - photo 1
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Garlic Shrimp (gambas al ajillo)

Pikantne Appetizers European cuisine 20 min Medium 13 wyświetleń ~31.35 PLN - (0)
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Description

Garlic shrimp is a classic Spanish appetizer known as gambas al ajillo — simple, aromatic, and served hot. It has an intense flavor of garlic and olive oil, a delicate spiciness (optionally with chili), and a fresh hint of parsley and lemon. It works great as tapas with wine or as an impressive appetizer at a party; it looks appetizing in a small cast-iron skillet or on a porcelain plate, bathed in golden sauce, served with crispy baguette for dipping.

Składniki (11)

Servings:
4
  • Raw shrimp, peeled, cleaned 400 g
  • Garlic 6 ząbków
  • Extra virgin olive oil 4 łyżki
  • Fresh parsley 0.5 pęczek
  • Freshly squeezed lemon juice 30 ml
  • 🌿 Przyprawy
  • Sweet paprika powder 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Dried chili flakes 1 łyżeczka
  • Butter 20 g
  • Fresh baguette 400 g
💰 Szacowany koszt dania: ~31.35 PLN (7.84 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the shrimp: if they are frozen, thaw them slowly in the refrigerator for a few hours or under cold running water (about 15-20 minutes), then dry them with a paper towel. If the shrimp have a vein (the black thread on the back), make a cut along the back with a knife and pull out the vein with tweezers or the tip of the knife. Dry them thoroughly - moisture prevents nice frying.

Ingredients: Raw shrimp, peeled, cleaned
Use a long board and a sharp knife to score the back. Drying is key: moist shrimp will steam instead of fry.
2

Prepare the garlic and parsley: peel 6 cloves of garlic and slice each into thin rounds (about 1-2 mm). Wash the parsley, shake off excess water, and finely chop it with a knife. Squeeze the juice from the lemon (about 30 ml) and set aside. Measure out the paprika and spices (salt, pepper, and optionally chili flakes).

Ingredients: Garlic, Fresh parsley, Freshly squeezed lemon juice, Sweet paprika powder, Salt, Ground black pepper, Dried chili flakes
Use a sharp knife and a stable cutting board. Thin slices of garlic give a nice, even browning; crushed garlic takes on a different aroma.

Cooking

3

Heat the pan: choose a pan with a diameter of 24-28 cm (preferably cast iron or with a thick bottom). Pour in 60 g of olive oil and set it over medium-high heat. The oil should be hot but not smoking — you can check this when it starts to shimmer slightly.

Ingredients: Extra virgin olive oil
Use a wide skillet so the shrimp have space and are not piled on top of each other. If you don't have a 24-28 cm skillet, use another one, but be careful with the amount of oil.
4

Add garlic slices to hot oil and immediately reduce the heat to medium. Sauté the garlic for 30-60 seconds, stirring every few seconds, until the slices begin to turn golden at the edges and release their aroma. Note: do not let it darken — burnt garlic will add bitterness.

Ingredients: Garlic, Extra virgin olive oil
Use a wooden spatula or silicone spoon. The garlic changes color quickly — watch it and remove from heat when the edges are golden.
5

Add the pepper (and optional chili flakes) directly to the oil with garlic and quickly stir for 5-10 seconds — the spices will release their color and aroma. Do not fry them alone for too long, as they may burn.

Ingredients: Sweet paprika powder, Dried chili flakes
Adding the pepper right after the garlic will release the aroma, but don't crush the spices for too long — 5-10 seconds is enough.
6

Place the shrimp in a single layer in the pan. Do not stir them right away — fry for 1-2 minutes on one side until the edges turn pink and start to curl, then flip to the other side and fry for another 1-2 minutes. Season with salt and pepper while cooking. The shrimp are ready when they are evenly pink, opaque, and firm; the center should not be gray or rubbery.

Ingredients: Raw shrimp, peeled, cleaned, Salt, Ground black pepper
Do not overcook — shrimp will become tough. Use a wooden or metal spatula for flipping. If you are frying too many at once, work in batches to avoid lowering the temperature of the pan.

Finishing

7

When the shrimp are almost done, remove the pan from the heat and add the lemon juice and finely chopped parsley. If you are using butter, add it now and stir for 20-30 seconds until it melts and combines with the oil to create a glossy sauce. Taste and adjust seasoning with salt or pepper if needed.

Ingredients: Freshly squeezed lemon juice, Fresh parsley, Butter
Adding lemon off the heat preserves its freshness. Butter added at the end gives creaminess, but it is optional.

Serving

8

Transfer the shrimp along with the sauce to a small cast iron skillet or shallow dish. Drizzle with the oil extracted from the pan (a large part of the flavor is in the sauce). Serve immediately — the dish tastes best hot and fresh. As a side, serve sliced and lightly toasted baguette for dipping in the sauce.

Ingredients: Fresh baguette, Raw shrimp, peeled, cleaned
If you reheat the dish later, do it very briefly and on low heat to avoid drying out the shrimp. You can place the baguette directly on the plate for guests to dip into the sauce.

Fun Fact

💡

Gambas al ajillo comes from Spain and is a classic tapa — the simplicity of the ingredients (oil, garlic, shrimp) highlights the flavor of the seafood. In Andalusia, they are often served in small, cast-iron pans (cazuela).

Best for

wieczór tapas przyjęcie koktajlowe szybka kolacja

Tips

🍽️ Serving

Serve the shrimp very hot in small dishes, with crispy baguette for dipping. A dry white wine (e.g. Albariño or Verdejo) or cold beer pairs well with this. For a decorative effect, sprinkle with fresh parsley and a slice of lemon.

🥡 Storage

Best consumed immediately. Store in an airtight container in the refrigerator for up to 24 hours. For reheating, use a brief sauté in a pan over low heat (max 1-2 minutes) — this will prevent overheating, which causes the shrimp to become tough. Do not refreeze after thawing.

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