← Back to Search Results
Shrimp in Garlic Sauce Recipe-2475

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0


Gambas al Ajillo

This is the classic Spanish tapa, found in every region of Spain. Fresh shrimp—not frozen—are very important in this tapa, but I have discovered that if previously frozen shrimp are well salted, they regain some of the briny taste of the sea that has been lost. This recipe is a slight variation on the traditional shrimp-garlic-oil-hot pepper recipe. I feel it works best when cooked in smaller quantities (in Spain it is usually an individual portion); therefore I prefer, although it is not essential, to prepare the following recipe in at least two separate casseroles.

Yield: SERVES 4


  • ½–¾ pound shrimp, preferably very small, shelled
  • Kosher or sea salt
  • 6 tablespoons extra virgin olive oil
  • 3 large cloves garlic, peeled and very coarsely chopped
  • 1 medium-hot dried red chile pepper, such as Spanish guindilla or guajillo, stem and seeds removed, in 2 pieces
  • ½ teaspoon sweet paprika, preferably Spanish smoked
  • 1 tablespoon minced parsley


Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature for 10 minutes.

Heat the oil in four ramekins or one shallow 8-inch casserole, preferably earthenware. Add the garlic and chile pepper, and when the garlic starts to turn golden (be careful not to overcook) add the shrimp. Cook over medium-high heat, stirring, for about 2 minutes, or until the shrimp are just done. Sprinkle in the paprika, parsley, and salt.

Serve immediately, right in the cooking dish if possible. Provide lots of good bread for dunking.

© 2007 Penelope Casas

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/2lb of shrimp.

Nutritional information is based on 1/8 teaspoon added salt per serving.

248kcal (12%)
321mg (13%)
21g (33%)
3g (15%)
86mg (29%)
48mcg RAE (2%)
31mg (51%)
38mg (4%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
in-the-kitchen-with-david In the Kitchen with David
by David Venable
living-raw-food Living Raw Food
by Sarma Melngailis
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
mexican-everyday Mexican Everyday
by Rick Bayless
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
food-to-live-by Food to Live By
by Myra Goodman
lucid-food Lucid Food
by Louisa Shafia
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?