Spanish Garlic Shrimp (Gambas al Ajillo) using Spain Paella Blend

A hot skillet of shrimp, sliced garlic, lemon zest, parsley, and olive oil is one of those simple plates that feels instantly celebratory. In this version, Spain Paella Infused Olive Oil Blend adds warm Spanish herbs, smoky depth, and savory color that soak right into the oil before the shrimp even hit the pan. It works beautifully for a cozy weeknight dinner, a tapas-style entertaining spread, or a dinner party starter that disappears fast.

Garden Infuzions

Spanish Garlic Shrimp (Gambas al Ajillo) using Spain Paella Blend

Spanish Garlic Shrimp (Gambas al Ajillo) using Spain Paella Blend brings sizzling shrimp, mellow garlic, bright lemon, and a little chili warmth together in one fast, pan-to-table appetizer.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Appetizer, Dinner

Cuisine: Mediterranean, Spanish

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 3 tablespoons Spain Paella Infused Olive Oil Blend
• 4 cloves garlic thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1 lemon cut into wedges
• Crusty bread for serving

Equipment

• 1 Large skillet 10 to 12 inch, for quick stovetop cooking
• 1 Wooden spoon or spatula for stirring garlic and shrimp
• 1 set Measuring spoons for the oil, wine, lemon juice, and seasonings
• 1 Cutting board for slicing garlic and chopping parsley
• 1 Chef’s knife for prepping aromatics

Method

 

Instructions

1. Pat the shrimp dry with paper towels and season them with salt and black pepper.
2. Set a large skillet over medium heat and add the Spain Paella Infused Olive Oil Blend.
3. Add the sliced garlic and red pepper flakes, then cook for 30 to 45 seconds until the garlic is fragrant and lightly golden.
4. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until just pink and curled.
5. Stir in the white wine and lemon juice, letting the pan bubble for 30 seconds so the sauce gathers around the shrimp.
6. Turn off the heat, sprinkle with chopped parsley, and spoon the shrimp and oil into a serving bowl.
7. Serve right away with lemon wedges and crusty bread for dipping.

Notes

Best served immediately while the shrimp are hot and the garlic oil is glossy. For the cleanest texture, do not overcrowd the pan and do not overcook the shrimp. The Spain Paella Infused Olive Oil Blend brings the Spanish herb-and-spice backbone, so keep the rest of the seasonings simple and bright.

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Recipe Tips

• Use a hot skillet so the garlic softens gently in the oil without turning bitter.
• Keep the shrimp in a single layer for quick, even cooking.
• Pull the pan off the heat as soon as the shrimp turn pink and curl so they stay juicy.

Serving Suggestions

Serve this shrimp straight from the skillet with crusty bread, over rice, or alongside roasted potatoes and a simple green salad. It also makes a great tapas plate for entertaining.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently in a skillet over low heat so the shrimp do not overcook.

Variations

Add a pinch of smoked paprika for a deeper Spanish-style finish, or toss in a handful of cherry tomatoes for a saucier pan. For a fuller tapas board, serve with marinated olives and warm bread.

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