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Sides
Gambas al Ajillo Spanish Garlic Shrimp
A beloved Spanish tapas dish that was one of Serious Eats' most-saved recipes of September 2026. Succulent shrimp swim in a garlicky olive oil sauce infused with dried chilies, smoked paprika, and sherry. The real treasure is the flavored oil, so serve with plenty of crusty bread for dipping.
Prep15 min
Cook15 min
Serves4
Ingredients
- 1 pound colossal shrimp (12-15 count), peeled and deveined
- 1/4 teaspoon baking soda
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes
- 3/4 cup extra virgin olive oil
- 10 cloves garlic, thinly sliced
- 1/4 cup dry sherry
- 2 tablespoons lemon juice
- 1/3 cup minced flat-leaf Italian parsley
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- 1. Pat the shrimp completely dry with paper towels. Add to a bowl and mix with baking soda, smoked paprika, kosher salt, and red pepper flakes. Let sit for 10 minutes.
- 2. Meanwhile, heat a large frying pan over medium-low heat with the extra virgin olive oil and sliced garlic. Cook for 7-10 minutes, stirring occasionally, until the garlic is nutty and golden. Do not let it brown or burn.
- 3. Increase the heat to medium-high and add the shrimp in a single layer. Cook for 1 minute per side.
- 4. Add the dry sherry and cook for another 1-2 minutes, or until the shrimp are cooked through and pink.
- 5. Remove the pan from the heat. Stir in the lemon juice and minced parsley.
- 6. Taste and season with additional salt and pepper if needed.
- 7. Transfer to a serving bowl and serve immediately with crusty bread for soaking up the garlic oil.
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