Spanish Garlic Shrimp Sandwich | Bocadillo de Gambas al Ajillo

Ingredients

• 75 ml (5 tbsp)extra virgin olive oil
• 10 clovesgarlic
• 0.65 g (¼ tsp)crushed red pepper
• 450 g (1 lb)raw jumbo prawns, peeled and deveined
• 1.25 g (½ tsp)sweet smoked Spanish paprika
• 150 g (½ cup)mayonnaise
• 10 ml (2 tsp)lemon juice
• 1baguette
• to tastesalt and pepper
• to tastechopped chives, for garnish

Instructions

1. 1

   Dry and season

   Pat the prawns dry with paper towels and season with salt and pepper. Thinly slice 8 of the garlic cloves.

2. 2

   Heat the oil

   Set a large frying pan over medium heat and add 60 ml (4 tbsp) of the olive oil.

3. 3

   Cook the prawns

   After a couple of minutes, add the sliced garlic and crushed red pepper, stirring continuously. After 1 minute, arrange the prawns in a single layer and fry for 1 minute on each side, or until just cooked through. Turn off the heat, add the paprika and mix.

4. 4

   Mix the aioli

   Put the mayonnaise in a bowl with 2 finely grated garlic cloves, the lemon juice and 15 ml (1 tbsp) olive oil. Season with salt and pepper, then whisk together.

5. 5

   Cut the baguette

   Cut the baguette into 10 cm (4-inch) pieces, then slice each piece in half lengthways.

6. 6

   Assemble the sandwiches

   Spread a dollop of the mayonnaise mixture on both the bottom and top pieces of each sandwich. Pile a generous portion of garlic prawns onto each bottom piece, finish with chopped chives and serve.

What is a gambas al ajillo sandwich?

Gambas al ajillo is a Spanish dish of prawns cooked with garlic and olive oil, commonly served as a tapa. This sandwich takes those familiar flavours and tucks them into a baguette with a creamy, lemony garlic mayonnaise.

The quick cooking keeps the prawns tender, while smoked paprika adds depth and the chilli brings a little heat. It is a casual, filling way to serve a dish traditionally eaten with bread for catching the garlicky oil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 22g protein, 34g carbs, 41g fat.

The baguette supplies most of the carbohydrates, while the olive oil and mayonnaise contribute much of the fat. Prawns provide the protein, with smaller amounts also coming from the bread and mayonnaise. Serve with a crisp salad or extra vegetables alongside for a fresh contrast.

Choose the right prawns

Prawn size: Jumbo prawns are substantial enough to make a satisfying sandwich and are easy to arrange in a single layer in the pan.

Dry surface: Pat them thoroughly before seasoning so excess moisture does not dilute the oil or hinder browning.

Cook the garlic gently

Sliced garlic: Stir it continuously in the warm oil for the stated minute, keeping an eye on its colour. It should become fragrant without turning dark or bitter.

Paprika: Add it after the heat is switched off, as the residual warmth is enough to release its aroma without scorching it.

Keep the prawns tender

Single layer: Give the prawns space in the pan so they cook evenly; cook in batches if your pan cannot hold them without crowding.

Doneness: Fry for 1 minute per side, checking that the prawns are just cooked through. They should be opaque rather than translucent; avoid leaving them in the pan longer than needed.

Balance the garlic mayonnaise

Grated garlic: Finely grating the two cloves blends them into the mayonnaise more evenly than chopping them.

Lemon and oil: Whisk in the lemon juice and the remaining 15 ml olive oil to bring the sauce together. Season gradually, since the prawns will also be seasoned.

Build a sturdy sandwich

Baguette pieces: Cutting the bread into 10 cm sections makes individual portions that are easier to handle. Slice lengthways while keeping the two halves connected if you prefer a hinged sandwich.

Serving: Spread mayonnaise on both cut sides, then add the prawns and chives. Serve straight away, while the prawns are warm and the bread still has its texture.

Recipe notes & tips

• Have the garlic, prawns and sauce ingredients ready before heating the pan, since the prawns cook quickly.
• Use a large pan so the prawns can lie in a single layer.
• Keep the garlic moving as it cooks to help prevent it from scorching.
• Switch off the heat before stirring in the smoked paprika.
• Spread the mayonnaise on both cut sides of the baguette for flavour in every bite.
• Serve as soon as the sandwiches are assembled for the best contrast of textures.

Variations

• More heat: Add extra crushed red pepper to the garlic oil.
• Milder sauce: Use less grated garlic in the mayonnaise.
• Extra lemon: Add a little more lemon juice to the mayonnaise to sharpen its flavour.
• Herb swap: Use chopped parsley instead of chives for a different fresh finish.
• Open sandwich: Serve the prawns on toasted baguette halves with the mayonnaise spread underneath.

Common mistakes to avoid

• Wet prawns: Pat them dry before seasoning so excess water does not weaken the garlicky oil.
• Crowded pan: Cook the prawns in batches if needed, as piling them together makes even cooking harder.
• Burnt garlic: Stir continuously and avoid cooking it beyond the stated minute before adding the prawns.
• Overcooked prawns: Take them off the heat as soon as they are just cooked through, since they can turn tough if left too long.
• Scorched paprika: Add the paprika only after turning off the heat.
• Soggy bread: Assemble the sandwiches just before serving rather than letting the mayonnaise and prawns sit in the baguette.

How to store

For the best texture, assemble and serve the sandwiches straight away. Refrigerate leftover cooked prawns and mayonnaise separately in covered containers and use within 1–2 days; reheat the prawns gently in a pan until hot, then assemble with fresh bread.

Frequently asked questions