Spanish Garlic Shrimp (Prawns) – Gambas al Ajillo
Oct 02, 2025
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If there’s one Spanish tapas recipe that captures the heart of Mediterranean cooking, it’s Gambas al Ajillo. Also known as Spanish Garlic Shrimp (or prawns). This simple yet incredibly flavourful dish is a staple in tapas bars across Spain, made with just a few ingredients. But the magic lies in two essentials: lots of garlic and lots of olive oil.
Why you’ll love this family favorite recipe!
This recipe honestly feels like it was made for me because it’s all about olive oil and garlic, the two ingredients that pretty much run through my veins. My Spanish mum used to make Gambas al Ajillo for us all the time, and it’s one of those tapas dishes that proves how simple food can also be the most flavourful.
If you can, buy your prawns with the shell and head still on. That’s where so much flavour hides. Once peeled, I fry the shells and heads in the hot olive oil along with the garlic. This extra little step infuses the oil with a rich, almost sweet prawn flavour that takes the dish to the next level.
This is also the kind of recipe that shines at parties and Christmas gatherings. It is quick to cook, feels impressive on the table, and always gets people reaching for more bread to swipe through the pan. A true taste of Spain that you will want on repeat.
Ingredients for Spanish Garlic Shrimp (Prawns) – Gambas al Ajillo
These Spanish Garlic Prawns are made with just a handful of simple ingredients, but each one plays an important role in creating an authentic flavour.
- Prawns (with shell and head on if possible): The shells and heads add incredible depth when fried in the oil, creating that restaurant-style flavour. If you cannot get prawns with their shell or head, add a teaspoon of paprika to the oil to bring that same golden colour and extra flavour.
- Garlic: You need lots of it! Garlic is the backbone of this dish and the key to that rich, aromatic flavour.
- Extra Virgin Olive Oil: Use plenty of good quality extra virgin olive oil. This is no time to skimp on olive oil! I have used Olivetta olive oil as it’s the best you can get your hands on.
- Chilli (optional): Adds a gentle heat that balances the richness of the oil.
- Parsley: Fresh and vibrant, it brings colour and a bright finish.
How to Make
The beauty of Gambas al Ajillo is that it comes together in just minutes. All you need is a hot pan, plenty of olive oil, and more garlic than you think you should use.
Step 1: n a large fry pan over a medium – high heat, heat the olive oil. Add the prawn heads and shell and fry for 2 – 3 minutes or until the shells turn pink and the oil is orange.
Step 2: Strain the shells from the oil and discard of them.
Step 3: Return the oil to a clean fry pan. Over a medium heat, add the garlic and chili to the oil and fry for 1 minute while stirring consistently. Add the shrimp, season with salt and cook for 2 – 3 minutes depending on the size or until they turn pink and are no longer opaque. Turn off the heat and stir through the parsley and lemon juice.
Step 4: Serve up and enjoy with some crusty white bread!
faq’s
Yes! While cooking the prawns with their shells and heads adds extra flavour to the oil, you can still make this dish with peeled prawns. To boost the colour and taste of the oil, add a teaspoon of smoked or sweet paprika as a substitute.
Always use a good quality extra virgin olive oil, since it is the main component of the sauce. The better the oil, the more flavourful your prawns and garlic oil will be.
Chilli is optional, but it adds a gentle heat that balances the richness of the garlic oil. You can leave it out for a milder dish or adjust the amount to your taste.
Yes, you can use frozen prawns, but make sure they are fully thawed and patted dry before cooking. Fresh prawns with their shells and heads on will give the most authentic flavour.
how To Serve
The only way to serve Gambas al Ajillo is straight from the pan while the prawns are still sizzling in that golden garlic oil. Place the pan in the middle of the table with a loaf of crusty bread or olive oil fried bread so everyone can dip straight in and soak up all that flavour. Honestly, the bread and oil dipping might just be the best part.
For the ultimate tapas spread, serve these garlic prawns alongside some of my other Spanish favourites like patatas bravas with a smoky tomato sauce and crispy squid with mayo.
How To Store
This dish is best eaten fresh while the prawns are juicy and the garlic oil is hot. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, taking care not to overcook the prawns. I don’t recommend freezing, as the prawns lose their texture.
more Tapas Dishes To Love
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Spanish Garlic Shrimp (Prawns) – Gambas al Ajillo
Ingredients
- 1 lb prawns with shell and head, peeled and deveined
- 1/2 cup Olivetta extra virgin olive oil
- 10 garlic cloves, finely sliced
- 2 chillies, finely sliced, optional
- juice from 1/2 lemon
- 1/2 cup parsley, finely chopped
- salt
- sourdough to serve
Instructions
- Fry prawn shells and heads: In a large fry pan over a medium – high heat, heat the olive oil. Add the prawn heads and shell and fry for 2 – 3 minutes or until the shells turn pink and the oil is orange. Strain the shells from the oil and discard of them.
- Fry aromatics: Return the oil to a clean fry pan. Over a medium heat, add the garlic and chili to the oil and fry for 1 minute while stirring consistently. Add the shrimp, season with salt and cook for 2 – 3 minutes depending on the size or until they turn pink and are no longer opaque.
- Garnish and serve: Remove the pan from the heat and stir through the parsley and lemon juice. Serve immediately with slices of sourdough.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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