Gambas al ajillo is a classic Spanish tapas of tender shrimp simmered in garlicky olive oil with a subtle heat from cayenne pepper. This mother-in-law recipe cooks in under 10 minutes and delivers restaurant-quality flavor with minimal ingredients.
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My mother-in-law makes these in individual sized clay dishes (cazuelitas) that you can put directly on the stove to cook in. Here I'll assume most will make the dish in one large pan and then plate separately.
If the shrimp haven't been shelled, remove the shells
Completely cover the bottom of a large frying pan with olive oil and slowly heat along with the garlic and cayenne pepper pods.
When the garlic begins to sizzle add the shrimp and sauté a moment.
Once everything starts to sizzle again, add a splash of sherry and a sprinkle of salt.
Simmer for about a minute until the shrimp are cooked through (don't overcook!)
Remove from the heat and divide into four servings.
Top each serving with a touch of butter, and give it a quick stir before serving.
Gambas al ajillo is best served hot immediately after cooking. Store leftovers in an airtight container for up to 2 days; reheat gently in a pan over low heat without overcooking the shrimp.
Clay dishes (cazuelitas) optional for traditional serving · Large frying pan or skillet
Yes, but thaw and pat them dry first to avoid excess water. Raw frozen shrimp work best; thaw them completely before adding to the hot oil to ensure proper cooking.
The recipe notes it can be omitted or substituted for very dry white wine. Sherry adds depth, but the dish is still excellent without it or with a dry white alternative.
Simmer for about one minute after adding sherry until the shrimp are cooked through. Don't overcook—they turn rubbery and tough when overdone.
Best served immediately, but you can prepare the oil infusion with garlic and cayenne ahead and reheat gently before adding raw shrimp to cook fresh.
The recipe calls for small, raw shrimp. Smaller shrimp cook faster and soak up the garlic oil better than large varieties.
