Garlic shrimp or gambas al ajillo as it is called in Spain is another delicious tapa (appetizer). This is so quick and easy to make especially if you make it in a cazuela the little dish that goes from stove top to table top.
What I love most about this tapa is the sauce, it is garlicky and is perfect to dip a piece of bread in. Also in Spain this is typically made with very small shrimp so use those if you can find them, but any small or medium shrimp works great.
Spain with over 8000 kilometers of beaches is absolutely blessed with an abundance of seafood. It is such a treat to visit a local market to see what the catch of the day is.
Did you know that in Spain they don’t have a tooth fairy, rather a mouse by the name of Ratoncito Perez will leave you a gift for your tooth under the pillow. Another fun custom Spain has is consuming 12 grapes with every strike of the clock at midnight on New Year’s Eve, it is believed to bring good luck in the coming year.
If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.
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Garlic Shrimp (Gambas al Ajillo)
- 2 oz's small shelled shrimp (or as many will fit in a single layer)
- 2 Tablespoons olive oil
- 2 Tablespoons white wine
- 2 cloves garlic peeled and sliced
- 1 teaspoon parsley minced
- Salt to taste
- Serve with crusty bread for dipping
- Add the olive oil, wine, and garlic into the cazuela (or skillet if you don’t own a cazuela) and heat over medium heat to simmer.
- Add in the shrimp, stir until the shrimp is cooked through and turns pink.
- Add a pinch of salt and garnish with the fresh parsley.
- Serve sizzling hot with some crusty bread to soak up that delicious sauce