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Spanish · Snacks

Gambas al Ajillo

Non-vegEasy

Diet: Non-veg · High-protein

Gambas al Ajillo is a Spanish dish. Do not let the thin garlic slices become dark.

Prep
15 min
Cook
8 min
Total
23 min
Servings
4
Difficulty
Easy
Cuisine
Spanish
Course
Snacks

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Gambas al Ajillo.
Representative photograph of Gambas al Ajillo. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Pan

Shrimp

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Infuse · About 2 min

  1. Warm 60 ml olive oil, 25 g garlic, sliced, 1 tsp chili flakes gently 2 minutes until garlic is pale gold.

    Check: Look for this result: garlic is pale gold.

Cook · About 3 min

  1. Add 600 g raw shrimp, peeled, ½ tsp salt; cook 2–3 minutes per side until opaque and 63°C / 145°F.

    Check: Look for this result: opaque and 63°C / 145°F.

Finish · About 5 min

  1. Remove from heat and add 20 ml lemon juice, 15 g parsley. Serve immediately.

Tips

  • Do not let the thin garlic slices become dark.
  • Judge Gambas al Ajillo by the texture and doneness signs in its steps. Your pan and heat affect how long Gambas al Ajillo takes to cook.

Substitutions

  • Use mild paprika instead of chili flakes.

Storage

  • Get perishable Gambas al Ajillo into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Gambas al Ajillo within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Gambas al Ajillo to 74°C / 165°F, stirring or turning it for even heating. When Gambas al Ajillo is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Gambas al Ajillo one day ahead. For Gambas al Ajillo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Gambas al Ajillo on the day of serving.

FAQ

What matters most when making Gambas al Ajillo?

Do not let the thin garlic slices become dark.

What can I substitute in Gambas al Ajillo?

Use mild paprika instead of chili flakes.

Can I prepare Gambas al Ajillo ahead?

Prepare the measured ingredients for Gambas al Ajillo one day ahead. For Gambas al Ajillo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Gambas al Ajillo on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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