Inspired by the popular tapa, Spanish garlic shrimp, also called Gambas al Ajillo has sweet shrimp sauteed with fruity olive oil, smoky paprika and lots of garlic!
We made our way through Barcelona, eating as much Spanish garlic shrimp as possible. It was one of the first menu items I remembered when refreshing my Spanish language skills and as soon as I saw "gambas", (shrimp), on the menu, we were in!
What is Gambas Al Ajillo?
A popular Spanish tapa, traditional gambas al ajillo is whole shrimp sauteed in olive oil with lots of garlic. We were able to enjoy these Spanish shrimp in slightly different ways, some as whole shrimp with heads on (Yes, get into that shrimp head..trust me!) and some with just the tender flesh, which make for easier eating.
My Simple Twist on Spanish Garlic Shrimp
I try to stay true to classics, however, I do like to add my twist to things. For this Spanish tapa, I kept the flavors honest and simple and let the shrimp do all the talking. My addition of smoky paprika and charred lemon just adds another layer of amazing flavor to the garlic shrimp.
How to Make Spanish Garlic Shrimp
Start by heating your pan or cast iron over medium-high heat and char your cut lemons, this will give it great smoky flavor.
Thinly slice a few garlic cloves and set aside. Pour a good amount of olive oil in your skillet and bring to a medium heat. Add sliced garlic to the oil and cook for 1-2 minutes, not allowing the garlic to turn brown, just let it soften. Stir in the paprika.
Then add your shrimp, and really, it's your preference whether to leave the head or shell on. For ease of this recipe, I took the shells and head off. Season with salt and pepper and toss everything together. Cook until shrimp just turned pink on both sides, about 5-6 minutes total, depending how large your shrimp are.
Once done, turn off heat, squeeze lemon over everything and garnish with chopped herbs. And get your bread ready for the most amazing dunking experience.
What to serve with shrimp tapas
What I enjoy so much about tapas, is that you get to try a number of different dishes, flavors and texture. Some of my favorites are manchego and roasted pepper stuffed mushrooms, clams in green sauce (almejas con salsa verde) and queso stuffed padron peppers with romesco sauce.
Spanish Garlic Shrimp with Paprika and Lemon (Gambas al Ajillo)
LittleFerraroKitchen.com
Ingredients
- 1 lemon cut in quarters
- 4 medium-large garlic cloves sliced very thin
- ½ cup olive oil
- 1 teaspoon smoked paprika
- 1 pound shrimp tails on and shells and vein removed
- Salt and pepper
- Chopped parsley
- Toasted bread for serving
Instructions
- Start by heating your pan or cast iron over medium-high heat and char the cut lemons, this will give it great smoky flavor.
- Thinly slice a few garlic cloves and set aside. Pour a good amount of olive oil in your skillet and bring to a medium heat. Add garlic cloves to the oil and cook for 1-2 minutes, not allowing the garlic to turn brown, just let it soften. Stir in the paprika.
- Then add your shrimp and season with salt and pepper and toss everything together. Cook until shrimp just turns pink on both sides, about 5-6 minutes total, depending how large your shrimp are.
- Once done, turn off heat, squeeze lemon over everything and garnish with chopped herbs. And get your bread ready for the most amazing dunking experience.
Video
Notes
- Look for medium sized shrimp for this recipe, about 31/35 count, which means that there are that many shrimp in a pound
- You can substitute regular paprika instead of smoked, but the smokiness is quite nice.
- Don't be afraid of using that much olive oil, the shrimp will poach and it's great for dunking bread into.
Me Joey says
Yessssss:::: yap me back to Tastiness!
Me says
Yessssss:::: Tap me back to Tastiness!
Mia says
This recipe was AMAZING! I loved the dunking experience! Thank you!
Samantha says
Thank you so much Mia!