Gambas al Ajillo (Sauteed Shrimp with Garlic) - Traditional Spanish Recipe

Gambas al Ajillo - Recipe by Albert Bevia @ Spain on a Fork

I can rember the first time I had Gambas al Ajillo (Sauteed Shrimp with Garlic), I was a young boy and I was fascinated with the dish. Wonderful aromas and flavors of garlic, smoked paprika, and the all mighty shrimp. It was then that I decided I would be making and eating this dish at least once a week. Here is an easy to follow recipe on how make this incredible tapa, one taste, and you will be hooked! Watch the video below on how to easily make sauteed shrimp with garlic. Salud!


  • (18-20) Jumbo Shrimp (peeled and deveined)
  • (1/3) Cup Extra Virgin Spanish Olive Oil
  • (5) Cloves of Garlic
  • Fresh Parsley
  • Smoked Paprika
  • Sea Salt

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


  1. Pre-heat a frying pan with medium heat and add the 1/3 cup extra virgin olive oil
  2. Thinly slice all the garlic and add to the pan once the oil is hot
  3. Add about 1tsp smoked paprika to the pan as the garlic is cooking and mix together
  4. Once the garlic have some color on them (do not over cook!) add the shrimp to the frying pan
  5. After about 1 minute start turning the shrimp to cook on the other side
  6. After cooking shrimp for another minute, turn fire off and transfer everything in the pan to a plate
  7. Season with sea salt and add a generous pinch of freshly chopped parsley to the dish
  8. Enjoy!

Recipe provided by Albert Belvia  - click here for complete recipe article! Visit Spain on a Spoon for even more exciting recipes from Spain!

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On your journey you will travel to the nearby towns of Seville and Ronda to take in historical sites such as the Plaza de Espana and Plaza de Toros, the oldest bull ring in Spain. You will also have the opportunity to visit Granada and the Alhambra Palace as well as a relaxing journey to Mijas. Visiting the Costa del Sol would not be complete without a tour to Gibraltar to view the infamous Rock of Gibraltar.

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