Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia

"While this is usually served as a tapa, it is too good not to eat as a main course. After trying the ones that were posted here on Zaar, I found myself still searching for the gambas we had in Barcelona. Finally I found the recipe with the flavor and creaminess of the dish we fell in love with in Spain! The same dish can be made with squid, cut into rings, or scallops. Serve with lots of warm crusty bread to sop up the sauce…. You will not want to waste a drop! (Make sure you are "warming" the olive oil and the butter, not cooking it off..... cause you'll want every last bit of it for the sauce)"
Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia created by Swirling F.
Ready In:




  • In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and sauté quickly for about 2-3 minutes.
  • Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.
  • Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.

Join The Conversation

sort by:
  1. duonyte
    Just delicious. I had 1 lb shrimp, so used 3 tbl olive oil and 2 tbl ghee (instead of butter). Ghee is really great for sauteing, as it has no water in it, and will sustain higher temperatures without burning. I also used white wine instead of lemon juice and smoked paprika (1/2 tsp), to avoid a trip to the market for just two items. Wonderful with crusty bread to mop up the sauce.
  2. lola_h
    This is by far the best recipe I have found on this site. My husband loved it and said it is a 5 Star Restaurant worthy dish. I followed the recipe exactly and yes you can adjust it to your personal taste. Make sure you have some good bread to go with it because you will need it to sop up the sauce. Thank you for sharing.
  3. Notherjack
    I had some precooked frozen shrimp to use and I chose this recipe. Big mistake. The recipe was delicious and a big hit with the whole family but the shrimp were chewy so make sure you use raw shrimp as I did the second time when it turned out perfect. Wonderful stuff. Still using the same recipe 13 years later but doubling the sauce just to soak the crusty French bread in. Every time I make this for company its a huge success!
  4. Stella A.
    I had the recipe tweaked by adding a dash of Teriyaki Sauce and it tasted even better. It was quick to make too! I love it!
    • Review photo by Stella A.
  5. Donna
    Very good. Substituted Old Bay for the red pepper. It was a lot of butter, may cut it in half next time. Will definitely make again.



Find More Recipes