Spanish

Medium · Hot

Gambas al Ajillo with Paprika

Shrimp into very hot olive oil with sliced garlic — it must sizzle loudly or the pan is not ready — paprika added at the moment of truth and parsley scattered over before it comes off the heat. The oil turns red and fragrant, the shrimp curl pink and just firm. Eat it immediately, with bread to chase the oil.

Recipe by

Vicent Ferrandis

The Socarrat Sentinel

Prep

15 min

Cook

15 min

Total

30 min

Method

Prepare the Shrimp

Pat the shrimp dry with paper towels and season lightly with a pinch of salt and black pepper. Let them come to room temperature while you prepare the garlic oil.

Build the Garlic Paprika Oil

In a wide skillet over medium-low heat, warm the olive oil until it shimmers gently. Add the sliced garlic in a single layer and let it Infuse into the oil for 3-4 minutes, stirring occasionally, until the garlic turns pale golden — do not let it darken or it will bitterness the dish.

Cook the Gambas

Sprinkle the paprika directly over the garlic oil and stir it in quickly to bloom the flavor for about 30 seconds. Raise the heat to medium-high and add the shrimp in a single layer. Cook undisturbed for 1-2 minutes until the underside turns pink, then flip each shrimp and cook 1 minute more until just opaque through. Watch carefully — they cook fast and carry-over heat will continue the process.

Finish and Serve

Remove the skillet from the heat and scatter the chopped parsley over the shrimp. Squeeze a few lemon wedges directly over the pan and serve immediately with remaining wedges on the side. Present the skillet at the table with good crusty white bread for soaking up the perfumed oil.

Nutri-Score

Good balance

A–E · lower is better · score 2

Calories

356

per serving

High in protein · 32gLow sugar · 1g

Protein

32g

Carbs

Fat

24g

Sat. fat

Fiber

Sugar

Sodium

989mg

Gluten FreePescatarianDairy FreeLow CarbMediterraneanHeart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinOmega 3

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

3.5

per serving

ECarbonBEU all-round· carbon sets the grade

Water

23m³

Land

49Pt

Runoff

1.1g P

large shrimp, peeled and deveined drives 95% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSaucySilky

Aromas

GarlickySmokyHerbaceousCitrusy

Kitchen Equipment

Primary Tool

Cast Iron Skillet

Cast Iron Skillet Chef Knife Cutting Board Tongs Paper Towels Serving Platter Bread

Counter FootprintSmall

Techniques

Infusing Blooming Spices Pan Frying Deglazing

Safety & Storage

Cooking Temperature

Cook shrimp until internal temperature reaches 145°F (63°C). Shrimp cook quickly and carry-over heat continues cooking after removal from heat. They should appear pink and opaque throughout when fully cooked.

High Risk Population

Shellfish is a high-risk food for pregnant women, young children, elderly individuals, and immunocompromised persons. Ensure complete cooking to safe temperature before consumption.

Cross Contamination

Raw shrimp juices can contaminate other foods, utensils, and preparation surfaces. Use separate cutting boards and cleaning supplies. Wash hands thoroughly with soap after handling raw shrimp.

Storage

Refrigerate leftover shrimp within 2 hours of cooking. Store in airtight container and consume within 2 days. Reheat to 165°F (74°C) until steaming hot throughout.

Allergen Warning

This dish contains shellfish (prawns/shrimp). Even trace amounts from cross-contamination can trigger severe allergic reactions in sensitive individuals.

Handling

Pat shrimp dry before cooking — moisture on the surface causes unpredictable oil temperature changes and can cause hot oil splatter when adding wet protein to a heated skillet.

Equipment Safety

Garlic oil in a hot skillet presents burn risk. Add shrimp carefully, away from your body, to prevent oil splatter burns. Never leave cooking oil unattended over high heat.

Pro Tips

Technique

Never rush the garlic — low heat, patience, and your nose are your guides. It should barely whisper in the oil, turning pale gold before the paprika joins the dance. The moment garlic goes dark, you have lost the soul of this dish.

Substitution

While my purist heart says use whole shrimp with their heads for the true experience, large headless shrimp work here too. But whatever you choose, do not use the thin, tasteless olive oils — this dish deserves the good stuff, the oil that tastes of the Valencia sun.

From the chef

Gambas al ajillo lives or dies on the oil and the heat. The garlic infuses slowly into good olive oil until it turns pale gold — not brown, never brown — and then the paprika goes in for thirty seconds to bloom its color and depth into the fat. Then the heat climbs, the shrimp go in dry and well-seasoned, and in two minutes it is done. The oil turns red and fragrant, the shrimp curl pink and just firm. Scatter the parsley, squeeze the lemon, bring the pan straight to the table and eat it with bread in hand.

Vicent FerrandisThe Socarrat Sentinel

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TagsSpanish CuisineGarlicShrimpPaprikaLemonOlive OilQuick CookingSeafood

AllergensShellfish

Source: generated · May 30, 2026