Spanish Garlic Shrimp is a bright and tasty dish that brings together fresh shrimp, lots of garlic, and a hint of spicy paprika. The shrimp get cooked quickly in olive oil until they’re perfectly tender, soaking up all those yummy flavors. It’s a simple recipe but packed with zest and warmth, perfect for anyone who loves bold and easy meals.
I love making this dish because it only takes a few minutes, yet it feels like a special treat. One of my favorite things is how the garlic gets mellow and sweet as it cooks, blending with the shrimp and a little squeeze of lemon to make the whole kitchen smell amazing. It’s a great recipe to whip up on a weeknight when you want something impressive but don’t want to spend hours in the kitchen.
For serving, I usually put the shrimp over some crusty bread or toss them with a simple salad or rice. It’s fun to use the bread to soak up the garlicky oil—no sauce left behind! This dish always brings a little bit of sunshine to the table, and it’s one we come back to again and again for a quick, satisfying bite.
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for this dish to keep their juicy texture. I like leaving the tails on for presentation, but you can remove them if preferred. Frozen shrimp can be used; just thaw completely before cooking.
Olive Oil: Use good quality extra virgin olive oil—it adds rich flavor and a smooth texture. If you don’t have it, any mild vegetable oil works but will change the taste slightly.
Garlic: Fresh garlic is key here. It softens and sweetens when lightly cooked. If you’re in a pinch, garlic powder could work but won’t give the same aroma.
Smoked Paprika: This gives a lovely smoky hint typical of Spanish cooking. Regular paprika can be a substitute, though it’s less smoky. For extra heat, add a pinch of cayenne or chili flakes.
Fresh Parsley & Lemon Juice: Fresh parsley adds color and freshness. Lemon juice brightens the dish at the end. Dried herbs aren’t a good substitute here, and fresh lemon is preferred for its zesty flavor.
How Do You Avoid Overcooking Shrimp in This Recipe?
Shrimp cook very fast and can turn rubbery if overcooked. Here’s how to get tender shrimp every time:
- Pat shrimp dry with paper towels before cooking to avoid steaming.
- Cook them in a hot pan but don’t overcrowd it—work in batches if needed.
- Watch the color change carefully: shrimp turn pink and opaque when done, typically about 2 minutes per side.
- Remove shrimp from heat right away to prevent carryover cooking.
I find flipping them just once gives the best texture. Keeping an eye on the skillet and testing one shrimp early ensures you don’t miss the perfect moment.
Equipment You’ll Need
- Large skillet – I recommend a wide, heavy-bottomed skillet to cook the shrimp evenly and hold the garlicky oil.
- Chef’s knife & chopping board – for mincing garlic and chopping parsley easily.
- Measuring spoons – to accurately measure paprika and lemon juice.
- Serving dish – a shallow platter or bowl to present the shrimp and drizzled oil.
Flavor Variations & Add-Ins
- For a spicy kick, add more red pepper flakes or a dash of cayenne pepper.
- Try swapping parsley for cilantro for a different fresh flavor.
- Add sliced bell peppers or cherry tomatoes during cooking for extra veggies.
- Use lemon zest instead of juice for a more intense citrus aroma.
Spanish Garlic Shrimp (Gambas al Ajillo)
Ingredients You’ll Need:
Shrimp and Seasoning:
- 1 lb (450g) large shrimp, peeled and deveined, tails on
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika (pimentón)
- 1/4 tsp red pepper flakes (optional, for a little heat)
Garlic Sauce:
- 4 tbsp extra virgin olive oil
- 6-8 garlic cloves, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
Serving:
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 8-10 minutes to cook. It’s a quick dish that’s perfect for when you want delicious, restaurant-style shrimp without a long wait. You’ll spend a few minutes rinsing and seasoning the shrimp, then cooking everything up in just one pan.
Step-by-Step Instructions:
1. Prep the Shrimp:
Rinse your shrimp under cold water and pat them dry with paper towels. Season lightly with salt and black pepper. This helps keep the shrimp flavorful and ready to cook evenly.
2. Cook the Garlic:
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté gently for 1-2 minutes. Keep an eye on it—once garlic becomes fragrant and just starts to turn golden, it’s time for the next step. This ensures you get that lovely garlic flavor without burning it.
3. Cook the Shrimp:
Add the shrimp in a single layer to the skillet. Cook for about 2 minutes on each side, turning them once, until the shrimp turn pink and opaque. This quick cooking keeps them tender.
4. Add Spices and Heat:
Sprinkle smoked paprika and red pepper flakes (if you like a bit of spice) over the shrimp. Stir well to coat everything in the smoky, spicy flavor. Cook for another 30 seconds to blend the tastes.
5. Finish with Freshness:
Remove the skillet from the heat. Stir in the chopped parsley and fresh lemon juice. This adds a fresh, bright finish to balance the rich garlic and spices.
6. Serve and Enjoy:
Transfer the shrimp and all the garlicky oil to a serving dish. Serve hot with crusty bread on the side to dip and soak up all the delicious flavors. It’s a simple, satisfying meal or appetizer that everyone will love!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat dry well to avoid extra moisture in the pan.
How Do I Store Leftover Spanish Garlic Shrimp?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to keep the shrimp tender, or briefly microwave, but avoid overheating.
Can I Adjust the Spice Level?
Absolutely! You can skip the red pepper flakes for a milder dish or add extra for more heat. A pinch of cayenne pepper works well too if you want it spicier.
What’s the Best Way to Serve This Dish?
Serve with crusty bread to soak up the garlicky oil, or alongside a simple salad or rice for a more filling meal. It also makes a great appetizer for sharing!
