Gambas al Ajillo – The Sizzling Spanish Shrimp That Defines Fiesta Nights

🇪🇸 Introduction: A Sizzle You Can Hear Before You Taste

There’s something magical about the sound of shrimp hitting a hot clay pan — the instant aroma of garlic, olive oil, and chili fills the air. In Spain, that sound means one thing: the tapas are ready.
Gambas al Ajillo, or garlic shrimp, isn’t just food — it’s an experience. It’s served steaming hot, often in little earthen dishes, shared among friends at lively bars from Madrid to Seville.

🍽️ Where It All Began

The story of Gambas al Ajillo begins in the Andalusian coast, where fishermen cooked fresh shrimp straight from the sea with the simplest ingredients they had — olive oil, garlic, and chili.
Over time, the dish spread across Spain’s tapas culture, becoming a must-have at any fiesta or gathering. Today, you’ll find it on menus worldwide, but nowhere does it taste quite like it does in Spain — eaten fresh, still sizzling.

🧄 Ingredients (for 2–3 servings)

• 400 g fresh shrimp, peeled and deveined

• 6 cloves garlic, thinly sliced

• 1 dried red chili (or ½ tsp chili flakes)

• 60 ml extra virgin olive oil

• Fresh parsley, finely chopped

• Salt to taste

• Optional: a splash of dry sherry or white wine

🔥 Step-by-Step Cooking Method

1️⃣ Heat the pan:
Place a small earthenware or cast-iron pan on medium heat. Pour in olive oil and let it warm gently.

2️⃣ Infuse the flavor:
Add the sliced garlic and chili. Let them cook slowly until the garlic just starts turning golden — don’t burn it or it will turn bitter.

3️⃣ Add the shrimp:
Toss in the shrimp and increase the heat slightly. Cook for 1–2 minutes per side until pink and juicy.

4️⃣ Add the final touch:
Season with salt, and if you like, pour in a splash of sherry for extra depth.

5️⃣ Serve sizzling:

Sprinkle chopped parsley on top and serve immediately — right in the hot dish with crusty bread on the side to soak up every drop of garlicky oil.