Spanish Garlic Shrimp (Gambas al Ajillo)

Ingredients

• 15large prawns, peeled and deveined, with tails intact
• to tastekosher salt and black pepper
• 6garlic cloves, thinly sliced
• 180 ml (¾ cup)extra-virgin olive oil
• 6dried red chillies
• 1 tbspdried parsley flakes
• 1 tsplemon juice
• to servetoasted baguette

Instructions

1. 1

   Season the prawns

   Season the prawns with kosher salt and black pepper to taste. Set aside for 10 minutes.

2. 2

   Cook garlic and prawns

   Add the olive oil and sliced garlic to a frying pan over low heat. Cook for about 6–8 minutes, until fragrant. Break the chillies in half and add them so their flakes disperse, then add the prawns. Cook, stirring occasionally, until they turn pink.

3. 3

   Finish and serve

   Stir in the lemon juice and a pinch of salt, then garnish with parsley flakes. Take the pan off the heat and serve with toasted baguette or another bread of your choice.

What is gambas al ajillo?

Gambas al ajillo, or garlic prawns, is a familiar Spanish tapas dish: prawns served sizzling in oil infused with garlic and chilli. It is especially associated with the tapas bars of Spain, where bread is often served to mop up the cooking oil.

This version keeps the ingredient list short and the cooking time brief. Gently warming the garlic in olive oil builds flavour before the prawns go in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 27g protein, 5g carbs, 94g fat.

Most of the energy and fat come from the olive oil, while the prawns provide most of the protein; garlic contributes a small amount of carbohydrate. Serve a moderate amount of bread alongside the prawns and add a salad or vegetables to round out the plate.

Choosing the key ingredients

Prawns: Large peeled and deveined prawns are quick to cook and easy to eat, while leaving the tails intact gives you a handy way to pick them up.

Olive oil: Extra-virgin olive oil forms the fragrant base of the dish, so use one whose flavour you enjoy. Bread is part of the experience: it soaks up the garlicky, chilli-flecked oil.

Infuse the oil gently

Garlic: Keep the heat low while the sliced garlic cooks for 6–8 minutes. The aim is to make it fragrant; if it browns too quickly, lower the heat so it does not turn bitter.

Chillies: Breaking the dried chillies in half releases flakes into the oil. Handle them carefully, and avoid touching your eyes afterwards.

Know when the prawns are done

Colour: Watch for the prawns to turn pink, stirring occasionally so they cook evenly in the oil. Take the pan off the heat once they are just cooked; leaving them in too long can make them firm.

Finish: Add the lemon juice and pinch of salt at the end, then scatter over the parsley. The citrus gives the rich oil a fresh, sharp note.

Serve it straight away

Timing: The recipe takes 15 minutes in total, including the 10-minute seasoning rest. Have the bread toasted and ready so the prawns can go straight from the pan to the table.

On the side: Toasted baguette is the suggested pairing, but another bread works too. A simple green salad can add a fresh contrast to the rich, garlicky oil.

Adjust the chilli heat

Chilli flakes: Breaking all six chillies into the pan disperses their flakes through the oil. For a milder result, add fewer chillies or leave them whole instead of breaking them.

Seasoning: Salt and pepper are added to taste, with another pinch of salt stirred in at the end. Taste the oil carefully before serving and adjust only if needed.

Recipe notes & tips

• Slice the garlic evenly so the pieces infuse at a similar pace.
• Keep the pan over low heat while the garlic cooks to help prevent it from burning.
• Break the chillies in half over the pan to keep their flakes with the oil.
• Stir occasionally as the prawns cook, and watch for them to turn pink.
• Toast the baguette while the prawns rest so it is ready for serving.

Variations

• Milder chilli: Use fewer dried chillies or leave them whole for a gentler heat.
• Fresh parsley: Use chopped fresh parsley instead of dried flakes as the garnish.
• Extra citrus: Add a little more lemon juice at the end for a brighter finish.
• Different bread: Serve with toasted sourdough or another crusty bread instead of baguette.
• Salad pairing: Add a simple green salad alongside the prawns for a fresh contrast.

Common mistakes to avoid

• Burning the garlic: Keep the heat low and cook it only until fragrant so it does not become bitter.
• Overcooking the prawns: Remove the pan from the heat once they have turned pink and are just cooked.
• Adding the prawns too soon: Let the garlic infuse in the oil for 6–8 minutes first.
• Forgetting the bread: Toast it before serving so it is ready to dip into the oil.
• Handling chillies carelessly: Avoid touching your eyes after breaking the dried chillies.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Reheat gently in a pan until warmed through; avoid prolonged heating, which can toughen the prawns.

Frequently asked questions