SpanishEasy · Hot
Gambas al Ajillo with Smoked Paprika
Shrimp into hot olive oil with plenty of garlic and smoked paprika, the whole thing over high heat until the edges curl and the oil is brick-red and fragrant. Parsley scattered over, the pan brought straight to the table still sizzling. Everything you need, nothing else.
Prep
10 min
Cook
15 min
Rest
5 min
Total
30 min
Method
Season the shrimp
1
Season the shrimp with salt and a pinch of smoked paprika. Toss gently and let them rest at room temperature for 5 minutes.
Build the garlic oil
2
Pour the olive oil into a wide skillet or earthenware cassola over medium-low heat. Add the whole garlic cloves and let them slowly perfuse the oil, stirring occasionally, until they turn golden and fragrant, about 8 minutes. Do not rush this step — the garlic is the soul of the dish.
Bloom the spices and cook the shrimp
3
Sprinkle the remaining smoked paprika and cayenne into the garlic oil. Let the spices bloom for 30 seconds, stirring gently.
4
Add the seasoned shrimp in a single layer. Cook undisturbed for 1 minute, then flip each shrimp. Cook until they turn pink and just curl, about 2 minutes more. They should be tender, not rubbery.
Finish and serve
5
Splash the white wine vinegar into the pan — it will sizzle and brighten the whole dish. Scatter the fresh parsley over the top.
6
Bring the pan straight to the table with slices of white bread for soaking up the smoky, garlicky oil. Serve immediately.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
433
per serving
High in protein · 33gLow sugar · 1g
Protein
33g
Carbs
13g
Fat
29g
Sat. fat
4g
Fiber
2g
Sugar
1g
Sodium
1066mg
PescatarianGluten FreeDairy FreeMediterraneanLow CarbKeto FriendlyWhole30PaleoHeart HealthAnti InflammatoryDiabetes FriendlyLow Sodium AlternativeHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
3.6
per serving
ECarbonBEU all-round· carbon sets the grade
Water
23m³
Land
52Pt
Runoff
1.1g P
Shrimp drives 94% 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
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
5
Spicy
Textures
CrispyTenderSilky
Aromas
GarlickySmokyHerbalBriny
Kitchen Equipment
Primary Tool
SkilletCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook shrimp to an internal temperature of 63°C (145°F) until they turn pink and curl. Undercooked shellfish poses a foodborne illness risk.
Cross Contamination
Use separate cutting boards, utensils, and plates for raw shrimp. Never place cooked shrimp on surfaces that held raw seafood.
Allergen Warning
This dish contains shellfish (shrimp). Individuals with shellfish allergies must avoid. If serving with bread, clearly label allergens separately.
Storage
Keep raw shrimp refrigerated at 4°C (40°F) or below. If thawed from frozen, use within 1-2 days. Store finished dish at 60°C (140°F) or above for service.
High Risk Population
Shellfish is a high-risk food for vulnerable populations including pregnant individuals, elderly, and immunocompromised. Ensure thorough cooking and avoid raw consumption.
Handling
Shrimp should be handled as a ready-to-cook ingredient. Do not allow raw shrimp to come into contact with other ready-to-eat foods during preparation.
Pro Tips
Technique
Let the garlic slowly turn golden over medium-low heat — eight minutes, no rushing. This patience is where the dish finds its soul, and the shrimp will taste of that quiet attention.
Substitution
Sweet pimentón works beautifully if smoked paprika isn't at hand, though you'll lose that ember-like depth. A pinch of hot pimentón brings it closer to the traditional Navarrese style.
From the chef
In Barcelona, every cook has a garlic oil they guard like a secret — mine came from those late afternoons at the Mercat, when the last of the catch met whatever oil remained in the pan. This version trades the usual guindilla for smoked paprika, which I first encountered in a tiny bar in Sant Carles de la Ràpita. The smoke curls through the garlic like a memory of the grill, and when you splash the vinegar and hear it hiss, you know — this is the sea asking to come home.
TagsGarlicSmoked PaprikaOlive OilPan FriedQuickEasy15 MinuteSeafoodShrimpSpanishCoastalClassic Tapas
AllergensShellfishWheat
Source: generated · May 30, 2026