Gambas El Ajillo (perinteinen resepti Espanjasta)

Gambas al ajillo is a classic Spanish tapas dish loved by locals and tourists alike. I live in Spain myself and I love cooking and eating this food.

Below is my favorite garlic shrimp recipe, which is a traditional Spanish recipe. It only takes 30 minutes to prepare at home and is delicious with fresh roti.

gambas al ajillo. Tips for success

Before you go shopping and start your recipe, there are a few things to think about. Here are some tips for success with gambas al ajillo:

Shrimp substitute

You can use any kind of shrimp in this recipe, but I recommend larger shrimp than used in Spain.

Also remember to buy MSC-labeled shrimp. Then you know they are fishing more sustainably.

thaw the shrimp

Make sure the shrimp are thoroughly thawed before adding them to the skillet. If they are not thawed, there is a risk that the dish will become a little watery.

do not overcook the shrimp

Depending on what you use for the shrimp, the cooking time may vary slightly. If you fry the shrimp for too long, there is a risk that they will become tough, which is not so good.

If you use this recipe when making smaller shrimp, you can slightly shorten the cooking time for the shrimp.

red pepper or guindilla Picante

Traditionally, guandilla picante (dried chili) has been used to cook garlic shrimp. In any case, cayenne pepper works just as well, as Guinea piceta can be hard to come by in Sweden.

10 minutes

20 minutes

total time:
30 minutes

A good and simple recipe for Gambas al Ajillo. Serve with a good roti to dip in the delicious oil.


  • 800 grams of shrimps (peeled and thawed)

  • 7-8 cloves of garlic

  • 2 dl olive oil (extra virgin)

  • 1 teaspoon red chili

  • 50 ml of white wine

  • 1 tablespoon chopped parsley

  • flaky salt


  1. Put olive oil in a frying pan. Heat over medium heat.
  2. Peel the garlic and cut it into thin slices.
  3. Put the garlic in the pan and fry for 2-3 minutes.
  4. Add red chili and stir. Fry for 1-2 minutes.
  5. Add the shrimp and sprinkle with a pinch of salt. Fry for 1 minute on each side.
  6. Pour over the wine and stir. Let it boil for a few minutes to let the alcohol evaporate.
  7. Spoon some of the liquid from the pan over the shrimp while it’s boiling (this is because the shrimp will be really juicy).
  8. Remove the frying pan from the plate and stir in the chopped spinach. stir.
  9. Serve immediately, preferably with good bread that you can dip in oil.

1. Heat the olive oil in a frying pan. Add chopped garlic and fry for 2-3 minutes. Add the red chillies, fry for 1-2 minutes and then add the prawns.

2. Sprinkle a little salt on top and fry the shrimps for 1 minute on each side, add the white wine and let it boil for a few minutes so that the alcohol evaporates.

Turn off the flame and take the pot off the plate. Add chopped parsley, mix and serve immediately.

gambas al ajillo with parsley in a frying pan

Mer Om Garlic Prawns

When it comes to Spanish cuisine, you cannot miss tasting Gambas al Ajillo. It is a classic to eat as tapas with many other small dishes.

It is still unclear who invented the dish. But some believe that this authority arose during the Spanish Inquisition (1478–1834).

Today it is a popular dish all over Spain, but especially in its central and southern parts.

Gambas El Ajillo vs Gambus Pila

Gambas Payal Payal and Gambas Al Ajillo are basically the same dish. The main difference is that Gamba’s Peel Pill is made from paprika powder and cayenne pepper or quindilla.

Sometimes the names are used to describe the same consonant because they are almost identical. But you can say gambas al ajillo are garlic shrimp and gambas pil pil is hot garlic shrimp.

Tips for Tapas dishes that go well with Gambas El Ajillo

  • spanish tortilla
  • marinated potatoes
  • pepper
  • mallorquinsk tumbet
  • dates wrapped in bacon
  • squid

gambas al ajillo in traditional Spanish form

Have you tried my recipe for Gambas al Ajillo? Please leave a comment!

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *