Name: Spanish Garlic Shrimp Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 1 pound large shrimp, peeled and deveined; 4 cloves garlic, thinly sliced; 1/4 cup olive oil; 1/4 teaspoon red pepper flakes; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped; 1 tablespoon lemon juice

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If you’re looking to bring the sun-drenched flavors of Spain right into your kitchen, Spanish Garlic Shrimp is your perfect ticket. This beloved tapas classic, known as “gambas al ajillo” in Spain, delivers juicy, tender shrimp, bathed in a gorgeously aromatic oil infused with golden garlic, mild heat, and a sprinkle of fresh herbs. With a sizzling presentation and irresistible aroma, this dish is as joyous for a quick weeknight dinner as it is for a celebratory starter. The best part? All you need is a handful of pantry staples and a few plump shrimp to create something you’ll want to cook again and again. Nothing brings people together quite like a plate of Spanish Garlic Shrimp.

Spanish Garlic Shrimp Recipe - Recipe Image

Ingredients You’ll Need

This dish shines because of its simplicity—each ingredient does some heavy lifting in the flavor department. When you’re working with so few components, quality is everything and each one brings either zesty punch, juicy texture, or rich color to your Spanish Garlic Shrimp.

Shrimp: Fresh, large shrimp with tails on not only look beautiful, they also hold more flavor and stay juicy—peel and devein for the best texture.
Garlic: Sliced, not minced, garlic gives you golden, mellow slivers with no risk of burning, creating that signature infusion.
Olive Oil: Extra-virgin is best, as it carries all the zesty, fruity notes that define the dish—don’t skimp on quality!
Red Pepper Flakes: Adds just the right touch of warmth without overwhelming the other flavors, but feel free to adjust the heat to your liking.
Smoked Paprika: Optional, but a pinch adds that unmistakable Spanish earthiness and deep color—don’t skip if you have it!
Salt: Enhances the shrimp’s natural flavor, making every bite pop with savory goodness.
Fresh Parsley: A sprinkle of fresh parsley just before serving brings color, freshness, and a light herbal lift.
Lemon Wedges: A squeeze of lemon at the table brightens up the garlicky richness and balances all the flavors beautifully.

How to Make Spanish Garlic Shrimp

Step 1: Slice and Prep Everything First

Before the pan hits the heat, prep your shrimp, slice the garlic paper-thin, chop fresh parsley, and have all ingredients ready to go. This dish cooks quickly, and you don’t want to risk burning the garlic or overcooking the shrimp because you’re still slicing lemons!

Step 2: Infuse the Olive Oil

In a large skillet or traditional clay cazuela, pour in your olive oil and gently warm it over medium-low heat. Add the garlic slices and let them sizzle slowly, never rushing. The goal: toasted, golden garlic that perfumes the oil without turning bitter.

Step 3: Crank Up the Heat and Add Shrimp

Increase the heat to medium-high and scatter the shrimp in a single layer. Sprinkle on the red pepper flakes and smoked paprika, tossing everything so the shrimp bathe in the fragrant oil. Watch as they turn pink and curl—about 1 minute per side is usually plenty. It all happens fast!

Step 4: Season and Finish

Once the shrimp are just cooked, immediately season with salt and toss in a generous handful of chopped parsley. Give it all a quick, final toss to coat each shrimp with those gorgeous flecks of green and a little extra punch of flavor.

Step 5: Serve Sizzling Hot

For true Spanish Garlic Shrimp flair, serve them right from the pan while they’re bubbling and aromatic, with lemon wedges on the side for that lively, fresh finish.

How to Serve Spanish Garlic Shrimp

Garnishes

Top your Spanish Garlic Shrimp with a shower of freshly chopped parsley and a pinch of flaky sea salt. Add lemon wedges on the side—each person can squeeze to their own taste. These simple touches make your presentation look restaurant-worthy and magnify every fresh, zesty note.

Side Dishes

Spanish Garlic Shrimp practically demands a rustic loaf of crusty bread to soak up all that garlicky oil. You can also add a side of simple mixed olives or a tomato salad to keep with the Spanish tapas spirit, or serve over steamed rice to turn it into a full meal.

Creative Ways to Present

For a party, spoon the Spanish Garlic Shrimp into small tapas bowls or serve on skewers for easy, elegant bites. Or pile them onto toasted baguette slices for a quick crostini—your guests will swoon. If you’re feeling fancy, tuck them into lettuce cups for a refreshing, handheld appetizer.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cool the Spanish Garlic Shrimp quickly and store in an airtight container in the fridge. They’ll keep their bold flavor and succulent texture for up to 2 days—perfect for an easy lunch the next day.

Freezing

While you technically can freeze Spanish Garlic Shrimp, the texture does change—the shrimp may become a bit rubbery after thawing. For best results, enjoy fresh, but if needed, freeze in a single layer, then transfer to a freezer-safe bag for up to one month.

Reheating

To reheat, gently warm the shrimp and garlicky oil in a skillet over low heat until just heated through. Avoid the microwave, which can toughen the shrimp. A quick reheat ensures everything stays juicy and packed with flavor.

FAQs

Can I use frozen shrimp for Spanish Garlic Shrimp?

Absolutely! Just make sure to thaw them completely and pat them very dry before cooking, so you get a nice sear and concentrated flavor in the finished dish.

What’s the best type of pan to use?

A heavy-bottomed skillet or traditional Spanish clay cazuela works beautifully. Both hold heat evenly and let the garlic infuse gently without burning. Nonstick pans work in a pinch, but you’ll miss out on some of that traditional sizzle.

Can I add other ingredients?

Definitely! Some cooks toss in a splash of dry sherry, a few cherry tomatoes, or even a pinch of fresh chili for variation. Just keep it simple so the Spanish Garlic Shrimp flavor still shines brightest.

What kind of olive oil should I use?

Use a high-quality extra-virgin olive oil if you can—its fruity, peppery flavor is a big part of what makes this dish taste so vibrant and authentic.

Is it necessary to leave the tails on the shrimp?

Leaving the tails on is traditional and adds visual appeal, plus the flavor is a little richer. But if you prefer your shrimp without tails for easier eating, go ahead—Spanish Garlic Shrimp will taste wonderful either way.

Final Thoughts

It’s impossible not to fall in love with the simplicity and bold flavor of Spanish Garlic Shrimp. This easy, vibrant dish brings a little Spanish sunshine to any table, whether you’re serving family or friends. Go on—pour a glass of wine and give it a try. Your taste buds are in for a treat!