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Garlic Shrimp, Just Like My Mom Makes Them
In Spanish, “Gambas al Ajillo.” Another one of Spain's most popular dishes. This time, it's a recipe from my mother, Esperanza, the best Gambas al Ajillo in the world, in my opinion and in the opinion of everyone who tries them.
And what can I say? She’s my mother, so I’m not only sharing this with you out of love, but also because I think it’s one of the most authentic and original recipes for this Spanish dish. Simple, traditional, with just a few ingredients and a very special flavor—of the sea and of Andalusia, where the white shrimp from Huelva come from, and which are typically used in this recipe.
Ingredients (serves 4)
– 12.35 oz (350 gr) shrimp
– 3 cloves of garlic
– 1 cayenne pepper
– Extra Virgin Olive Oil for cooking
– Salt
– A splash of dry white wine—Manzanilla would be ideal
To serve
– Parsley (optional)
My mom, who’s always up for anything despite her age, didn’t hesitate for a moment to send me an audio message with her recipe to contribute to this post. Step by step, she’s been dictating to me everything we need to do to make authentic Spanish garlic shrimp—though I’m sure ours won’t turn out exactly like hers. Thanks, Mom.
Step-by-Step Gambas al Ajillo Recipe
1. Peel the shrimp if you’re lucky enough to have bought them fresh. I know it’s difficult, but you can use frozen ones, and if you don’t have shrimp, you can substitute prawns. Since this is such a simple dish, I recommend using high-quality ingredients. Peel the garlic cloves and slice them thinly. Set aside.
2. In a small skillet (my mother makes this in a clay bowl), add extra virgin olive oil. For this recipe, I recommend two options: any size of Almazaras de la Subbética D.O.P. Priego de Córdoba EVOO, or any size of Almazaras de la Subbética Organic EVOO. Over medium-low heat, sauté the garlic and cayenne pepper for a few turns, then turn up the heat and immediately add the shrimp.
3. Add the shrimp with a little salt, let them cook for a couple of minutes, then pour in a splash of wine, stir again, and your dish is ready.
Optional: garnish with chopped parsley when serving and freshly ground black pepper. My mom doesn’t add it—there must be a reason.
Ready to serve and enjoy
I hope you like it.
Graciassss, que buena pinta. Buen producto de la tierra y buen producto del mar . ACEITE DE OLIVA Y ESAS GAMBAS RIQUÍSIMAS. ME ANOTO ÑA RECETA 🙂
Qué ricas!!! He segudo la receta y están espectaculares! Las recomiendo! Mil gracias por la receta! Y gracias a tu madre.