Gambas al Ajillo (Spanish Garlic Prawns)
Why this recipe works
- Fast cooking: Prawns cook in minutes, making this a high-impact dish with very little time at the hob.
- Garlic-infused oil: Starting the garlic and chilli in olive oil flavours the cooking fat before the prawns are added.
- Bright finish: Sherry and lemon cut through the richness of the oil and sharpen the seafood flavour.
Get the most out of this recipe
Timing notes
- Serve immediately: This dish is at its best straight from the pan, while the prawns are tender and the garlic oil is hot.
- Prep before heating: Slice the garlic, chop the parsley and juice the lemon before cooking, as the prawns move quickly once they hit the pan.
Common mistakes
- Browning the garlic: Garlic can turn bitter if it darkens too much; keep the heat moderate and remove the pan briefly if it colours too fast.
- Overcooking the prawns: Take the pan off the heat as soon as the prawns are pink and opaque, as residual heat will continue to cook them.
- Crowding the pan: Cook the prawns in a single layer so they sear quickly rather than steam in their own juices.
Ingredient notes
- Choose good prawns: Use fresh or fully defrosted prawns and pat them dry so the oil stays clear and intensely flavoured.
- Dry sherry: Dry sherry gives a recognisably Spanish savoury note, though a dry white wine can provide similar brightness.
- Lemon to finish: Add the lemon off the heat so it lifts the dish without becoming harsh or reducing into the oil.
Serving ideas
- Serve with bread: Crusty bread is the essential pairing for mopping up the garlic, sherry and olive oil sauce.
- Fresh finish: Flat-leaf parsley adds colour and a clean herbal note just before serving.
Equipment you'll need
Ingredients
Instructions
- Thinly slice the garlic. Finely chop the parsley, then juice the lemon.
- Set a large frying pan over medium heat and add the olive oil. Add the garlic and chilli flakes and cook for 60 to 90 seconds, stirring, until the garlic is fragrant and just starting to turn pale gold.
- Add the prawns in a single layer and cook for 1 to 2 minutes, turning once, until they are just pink and opaque. Pour in the sherry and let it bubble for 30 to 60 seconds to lift the garlicky oil from the pan.
- Take the pan off the heat and squeeze in the lemon juice, then scatter over the parsley. Serve immediately, spooning the garlicky oil over the prawns.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the heat at medium so the garlic perfumes the oil without browning; if it starts to colour too quickly, lift the pan off the heat for a few seconds.
- Pat the prawns dry before cooking so they sizzle rather than steam, which keeps the oil clear and intensely flavoured.
- If you are pregnant, elderly, or immunocompromised, make sure the prawns are cooked through until fully opaque and piping hot.
Substitutions
- Replace Dry sherry with white wine for a similar brightness.
- Replace Lemon with lime for a sharper, more aromatic finish.
- Replace Chili flakes with smoked paprika for warmth without heat.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan over low heat just until piping hot to avoid overcooking the prawns.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (10min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Crustaceans
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