Spanish Garlic Shrimp (Gambas al Ajillo) Recipe

This was excellent. Take the time to thinly slice the garlic instead of dice it as it makes a difference (especially if you soak up the sauce with a nice crusty bread, which you definitely should!). Next time, I will make sure I have a better paprika - the regular stuff is fine, but a smoky hot paprika would have been better. I tried to make up the difference with a bit of chipotle tabasco, which was not out of place but could've been better. This is a very simple recipe which I'll definitely make again.

Lovely recipe - and as easy as Chef John describes. Although I had 'Hot Smoked Paprika' - I found it not 'hot' - so I added a 1/4 teaspoon or so of Cayenne pepper powder - be careful I suppose. I par-cooked the shrimp, and then took everything to a dinner party as a tapas round. finishing and serving from the hostess' kitchen. Also, the hostess I prepared this for - from Barcelona - surprised me by giving the finished bowl of shrimp and sauce a quick squeeze of a half lemon. Was great with the added tartness but did change it from the original, I suppose. Still very rich and complex. The lemon did 'brighten' the flavoring. VERY Scalable - I used three bags - each bag had 2 lbs of Jumbo frozen raw shrimp - 8/12 pieces per pound. Par-cooked and finished in batches.

Good shrimp dish. Like most shrimp recipes, this one was quick to make. Kind of reminded me of shrimp scampi.. I can't have any alcohol in my food so for sherry I substituted 1 tablespoon apple cider vinegar + pinch of sugar. I served over some buttered pasta.

Delicious and easy! Pro tip: sub apple cider vinegar and water (1T each) for the 2T sherry that the recipe calls for. Crowd pleaser! Great over angel hair pasta. Thanks so much!

My favourite quick dish of all time! I prefer using medium-dry sherry and double the amount; then, towards the end, I reduce the sauce after taking out the shrimps. The other day, I made more for friends and they ate everything straight from the pan, even mopping up the pan with rustic, sourdough bread!

Made this for the first time and it was very good. I added all of the ingredients along with a little cayenne pepper to bring the heat up slightly and used mostly butter with a little avocado oil to make the pan hot for a quick cook so the shrimp don't over cook. I didn't have sherry so used marsala instead. I then added the shrimp and in about 2 min everything came together perfectly. It needed a little something more so added a little salt on the cooked shrimp and it made the flavors stand out more. Still need to find something to make it pop but will def make it again... Good recipe.

I lived in southern Spain for 4 years and this brought back great memories. Just as I remembered it! I added one more clove of garlic, though. Spanish Gambas al Ajillo is VERY garlicky.

I have made this several times and loved it. Last time I had run out of sherry and substituted French Vermouth - this was the best one yet. I may also gone heavy on the garlic, but that is nearly always a good idea.

This was delicious! I used Hungarian paprika since my grocery store didn’t have smoke paprika. I dried the shrimp before tossing with the salt and paprika - it keeps the paprika on the shrimp while cooking so it retains the rich red color. I brought it to a Spanish- themed dinner and it was gone in minutes. I don’t drink so substituted balsamic vinegar for the sherry. Wish I had taken a picture but I will next time I make it. Loved it.

MAKE THIS! Have the bread on the side it’s a must for it to soak up the delicious in the olive oil. I used white wine and the dish came out great.

I added more cooking wine (about 1/2 Cup), 1/2 of a fresh squeezed lemon and some cayenne ....it needed more flavor to me and with these additions it was great.

I kept right with the recipe, except I didn’t have the good hot smoked paprika. I only had regular, So I added a little cayenne pepper for the heat. Don’t forget to add the dry Sherry very important. The dish was very good.

Again ok with tweets, so I made a rich tomato sauce with garlic and fresh herbs and spaghetti, then added the recipe

Frickin' fabulous! I used jumbo shrimp cut in half, (12 oz.). The smoked paprika is truly a must, and if it is not of the hot variety, add just a meager dash of cayenne. I sliced the garlic NOT super thin, for fear that it would burn. It didn't. You must try this simple, yet luscious recipe, especially if you love shrimp as much as I do! Thanks Chef!

Super easy dish! Very fast and tasty. I served it with Chef John’s patatas bravas and cranberry bean ragout.

I've been making this recipe for many years, like, I started making it when I was around 12 and I'm 55 now. The only addition is I used sweet Hungarian Paprika but the next time I will be using the spicy for sure! How somebody reviewed this as having no taste is beyond me?

This recipe made my day.

Loved it thanks so much

This was so flavorful! I made with 8 giant wild caught shrimp. I served over rice with tri-color cauliflower for a quick week night dinner.

Great recipe, thank you. 😊