Make Spanish Garlic Shrimp In Just 20 Minutes Flat
Just 20 minutes is all it takes to make the most flavorful, delicious garlic shrimp. This classic Spanish recipe requires just five ingredients and tastes great as an appetizer or a main dish.
If you’ve visited Spain or just a local Spanish restaurant, chances are you’ve seen gambas al ajillo (garlic shrimp) on the menu. Originating in central and southern Spain, it’s served in Madrid and throughout the region, and is a must at Spanish-leaning restaurants.
In college, I frequented a Spanish tapas restaurant down the street because I could afford to order a couple of small dishes and a glass of wine during their generous happy hour. I’d always, always order the garlic shrimp, which came in a little sizzling pan with crusty bread. It was my happy place.
Now I make the dish at home using this incredibly easy recipe. Similar to shrimp scampi, this dish utilizes fruity olive oil instead of butter and lots and lots of garlic. A little sherry vinegar at the end amps up the flavors and creates a pan sauce.
Whether you’re using fresh shrimp or frozen, it’ll turn out delicious every time. Serve it as a main dish with a green salad or some easy side dishes, or set it out at a party as a flavorful appetizer.
Choosing Shrimp for This Recipe
I’d suggest using 26/30 or 21/25-sized shrimp for this recipe since they’re perfectly bite-sized. If using frozen shrimp, let defrost in the fridge overnight. Be sure to pat the shrimp dry with paper towels to remove excess water before using.
Easy Variations in Garlic Shrimp
- Add a grating of lemon zest at the end for a bit of brightness.
- Use smoked paprika for a bit of, well, smokiness.
- If serving as a main dish, you can swap the crusty bread for rice or pasta.
Quick Shrimp Recipes
Marinate the shrimp:
Finely chop 3 of the garlic cloves and place in a medium bowl with the shrimp, 2 tablespoons of the oil, and the salt; toss to coat. Let sit at room temperature for about 10 minutes while you prepare the rest of the dish.
Cook the garlic:
While the shrimp sit, thinly slice the remaining 4 garlic cloves.
Heat the remaining 6 tablespoons of oil in a large skillet over medium heat. Add the sliced garlic and paprika and cook, stirring occasionally, until sizzling and the garlic starts to turn lightly golden, 4 to 5 minutes. If the garlic is cooking too fast, decrease the heat to medium-low. You don’t want it to burn.
Cook the shrimp:
Add the marinated shrimp to the skillet along with any liquid and increase the heat to medium-high. Cook, tossing and stirring constantly, just until the shrimp are opaque, about 3 minutes.
Add the parsley, if using, and sherry vinegar and toss to combine. Serve immediately with crusty bread to sop up the “sauce.”
This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to a day. Reheat gently so the shrimp doesn’t end up overcooked.
Love the recipe? Leave us stars and a comment below!
