Gambes Al’ Ajillo

Reprinted from "Catalan Food: Culture & Flavors from the Mediterranean."
Copyright ©2018 by Daniel Olivella and Caroline Wright.
Photographs copyright ©2018 by Johnny Autry.
Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

My deepest memories come from playing around in the kitchen as a boy while my mother cooked. The savory aroma of sofregit and the smell of frying garlic always remind me of her, as do the smells in this dish. I like to serve it to guests in small cast-iron skillets with the shrimp and garlic still sizzling. The aromas of garlic and oil waft up from the pan, engulfing your senses.

Super easy

Gambes Al’ Ajillo


For 1 Batch(es)


  • 4 t. vegetable oil
  • 2 t. extra-virgin olive oil
  • 4 medium garlic cloves, thinly sliced
  • 8 medium, tail-on shrimp (21/25 count), peeled and deveined
  • 1/2 t. adobo seasoning, plus a generous pinch of pimentón (smoked paprika)
  • 1 T. finely chopped fresh curly parsley, for serving

Gambes Al’ Ajillo Directions

  1. In a cold 6-inch cast-iron skillet, stir together the oils and garlic.
  2. Tuck the shrimp together in a single layer on top. Place the skillet over medium-high heat and sprinkle a generous pinch (about ¼ teaspoon) of adobo seasoning over the shrimp as they begin to sizzle.
  3. Sear the shrimp until they are pink on one side, about 2 minutes, shaking the pan once or twice to keep the garlic from burning. Use tongs to turn the shrimp and cook until they are bright pink, about 1 minute more.
  4. Sprinkle with the remaining adobo seasoning and remove the skillet from the heat. Let stand for about 30 seconds, garnish with parsley, and serve the shrimp sizzling in the skillet.

Be the first to post a review

You must be logged in to review


Recipe Search