Spanish Garlic Shrimp Recipe

If you’re looking to impress friends or savor a taste of the Mediterranean at home, Spanish Garlic Shrimp is your ticket to quick, flavor-packed success. Imagine plump shrimp sizzled in golden olive oil, mingling with loads of fragrant garlic and a flash of smoky Spanish paprika. This dish—known as gambas al ajillo in its homeland—delivers big flavor in just minutes, all while filling your kitchen with an irresistible, garlicky aroma. Whether you’re serving it with crusty bread or alongside crisp greens, Spanish Garlic Shrimp is the kind of recipe you’ll crave on weeknights and share proudly at gatherings.

this Recipe

Ingredients You’ll Need

What makes Spanish Garlic Shrimp so special is how just a handful of simple, quality ingredients can shine. Each component brings something unique to the table, so don’t skimp—let every ingredient do its thing!

• Shrimp: Go for large, peeled, and deveined shrimp—fresh or thawed—so they cook evenly and absorb all that garlicky goodness.
• Garlic: Thinly sliced, not minced; slicing caramelizes and flavors the oil, making it less harsh and more aromatic.
• Extra-Virgin Olive Oil: This is the backbone of the dish and creates the luscious sauce—choose high quality for authentic flavor.
• Spanish Paprika (Pimentón): Adds the signature smoky, peppery kick—use sweet or smoked depending on your mood.
• Red Pepper Flakes: Just a pinch, for a gentle heat that doesn’t overwhelm.
• Fresh Parsley: Chopped and scattered on top at the end, for bright color and freshness.
• Salt: Kosher or flaky finishing salt highlights all the flavors.
• Lemon Wedges: A quick squeeze right before serving wakes up every bite.

How to Make Spanish Garlic Shrimp

Step 1: Prep the Shrimp

Start by patting your shrimp dry with paper towels. This little extra step helps them sear quickly and keeps the finished dish from turning watery. If your shrimp have tails, you can leave them on for a more rustic look (and easy handling for tapas), or remove them for less fuss when eating.

Step 2: Slice the Garlic

Grab several cloves of fresh garlic and slice them thinly—almost paper-thin. Sliced garlic gently flavors the oil and gets caramelized edges without burning, unlike minced garlic. This is where the magic happens!

Step 3: Warm the Olive Oil

Pour a generous layer of extra-virgin olive oil into a large skillet or Spanish terra cotta cazuela, then add the sliced garlic and turn the heat to medium-low. Let the garlic infuse the oil gently, swirling occasionally, until it turns pale gold and the kitchen starts to smell incredible—about 1-2 minutes. Don’t let the garlic brown at this stage!

Step 4: Sizzle the Shrimp and Season

Bump up the heat to medium-high and add the shrimp in a single layer. Sprinkle with Spanish paprika, red pepper flakes, and a pinch of salt. The shrimp will cook fast—about 1-2 minutes per side—so stay close! As they go opaque and curl, toss them once or twice in that fragrant oil to coat every piece in flavor.

Step 5: Finish with Parsley and Lemon

Once the shrimp are just cooked through, pull the pan off the heat. Shower everything with lots of chopped fresh parsley and a good squeeze of lemon juice to balance the richness. Give it one last toss and serve immediately, spooning the garlicky oil over the top. Spanish Garlic Shrimp is best enjoyed piping hot and fresh.

How to Serve Spanish Garlic Shrimp

Garnishes

Your Spanish Garlic Shrimp absolutely loves a shower of vibrant, freshly chopped parsley and a few pinches of flaky sea salt. Don’t forget the lemon wedges—a final squeeze brightens everything, balancing the richness of the olive oil. For a fun Iberian touch, toss a few paper-thin rounds of fresh chili on top if you like an extra kick.

Side Dishes

Crusty rustic bread is a must for mopping up the incredible garlicky oil—you don’t want to miss a single drop! For a complete meal, pair your Spanish Garlic Shrimp with a simple green salad, sautéed spinach, or a platter of marinated olives. Patatas bravas or roasted potatoes make a heartier companion, especially for a tapas-style spread.

Creative Ways to Present

Spanish Garlic Shrimp shines as part of a shared tapas platter, nestled in a warm cazuela or wide shallow bowl. For a party, try individual ramekins with a mini skewer, or layer the shrimp atop toasted bread as a quick pintxo. Feeling fancy? Scatter over fresh linguine or toss into warm buttery rice for a Spanish-inspired main course!

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (lucky you!), transfer the Spanish Garlic Shrimp and all its flavored oil into an airtight container. It will keep in the fridge for up to 2 days. The oil will firm up when chilled but will re-melt when reheated, restoring its luscious texture.

Freezing

While freezing isn’t traditional, Spanish Garlic Shrimp can be frozen if needed. Cool them completely, pack into a freezer-safe bag with the sauce, and freeze for up to one month. Keep in mind the texture of shrimp may be a little softer when thawed, but the flavors will still shine.

Reheating

For the best results, gently reheat the shrimp in a skillet over low heat, just until warmed through. You don’t want to overcook and toughen the shrimp. Add a squeeze of fresh lemon and more parsley before serving to perk everything back up.

FAQs

Can I use frozen shrimp for Spanish Garlic Shrimp?

Absolutely! Just let the shrimp thaw completely and pat them dry before cooking. This helps them sear rather than steam, ensuring the best texture and flavor.

What’s the difference between Spanish paprika and regular paprika?

Spanish paprika, or pimentón, is typically smokier and more flavorful than regular sweet paprika. It’s the secret to the authentic taste of Spanish Garlic Shrimp—look for either sweet (dulce) or smoked (ahumado) varieties, depending on how much smokiness you like.

Is Spanish Garlic Shrimp spicy?

It’s usually just gently spicy, thanks to a modest sprinkle of red pepper flakes. If you love heat, feel free to add extra, or garnish with fresh chili slices for more of a kick.

Can I make this dish ahead for a party?

Spanish Garlic Shrimp is best freshly cooked, but you can prep the garlic, parsley, and even marinate the shrimp up to a few hours ahead. When your guests arrive, it takes just a few minutes to cook and serve piping hot.

What wine pairs well with Spanish Garlic Shrimp?

Crisp, dry Spanish white wines like Albariño or Verdejo are perfect matches, cutting through the richness and accenting the garlicky flavors. A chilled glass of cava or dry sherry also makes a fantastic pairing, echoing the sunny spirit of Spain.

Final Thoughts

If you haven’t tried Spanish Garlic Shrimp yet, now’s your moment! It’s the kind of recipe that turns a simple night in into something special, with bold flavor and effortless flair. Give it a try and watch it become your new favorite way to celebrate good food at home.

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