There were so many memorable dishes in Spain but the one I brought back home with me was this Spanish Lemon Garlic Shrimp or Gambas Al Ajillo (pronounced gahm- bahs-ahl-ah- hee-yoh, simply translates to "shrimp with garlic" or "garlic shrimp."). It's a combination of some of my favorite things, shrimp, garlic, and lemon!
Speaking of Spanish, have you seen my cheat quick paella recipe? It's a play on risotto with paella vibes!
I toured Spain for two weeks, working my way down from the north to the south. I loved it so much that my plan is to buy a vineyard and retire in Spain. And man do I love Mediterranean recipes! They are so full of flavor and so many recipes to chose from. But I adore tapas which is why Spain was such a treat!
And if you love tapas check out my Spanish Tortilla w/ Pancetta Recipe or my Shrimp Mozambique for another delicious shrimp appetizer!
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Why You’ll Love This Recipe
Bold Spanish Flavor: This dish is packed with the smoky depth of paprika, the zing of garlic, and the brightness of fresh parsley—all brought together with rich Spanish olive oil and a splash of white wine or sherry.
Quick & Easy: With just a handful of ingredients and minimal prep, this shrimp dish comes together in under 20 minutes—perfect for weeknight dinners or last-minute guests.
One Pan Wonder: Everything cooks in one skillet, which means less mess and more flavor from ingredients building off each other.
Spanish Lemon Garlic Shrimp Video
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Spanish Lemon Garlic Shrimp Ingredients
Full recipe and instructions in the recipe card
Shrimp: I used peeled and deveined shrimp. It held the flavors well and is much easier to eat.
Olive Oil: Using a really good extra virgin olive oil is key. The olive oil is a main component in this dish so we don't want to take any shortcuts. I'm using a Spanish olive oil that I bought at my local grocery store.
Spanish Smoked Paprika: Some skip this step but I love the depth of flavor it adds to the sauce. At one of my favorite restaurants in Barcelona, the chef included it in his recipe so I will always include it in mine. You can also use a regular smoked paprika but the smoked paprika at Trader Joe's happened to be from Spain so it worked out perfectly.
Garlic: Lots of garlic! Great dish to keep those emotional vampires away! You want to cut your garlic into thin slices so you avoid burning them or overwhelming the sauce. This will release just enough aromatics while keeping the bite of garlic.
Red Chili Peppers: I'm using dry chili peppers but you can use red pepper flakes as well.
Dry Sherry: You can use a dry sherry or a very dry white wine.
Instructions
Full recipe and instructions in the recipe card
Step 1: Start by seasoning your shrimp with salt and setting them aside to absorb the flavor.
Step 2: Thinly slice your garlic, and finely chop the parsley and chili peppers.
Step 3: Pour your olive oil into a skillet and set it over medium-high heat. Let the oil warm up. Add the sliced garlic to the pan and gently cook it over medium heat for about 2 minutes.
Step 4: Pat the shrimp dry. Add the shrimp to the pan and let them cook for about a minute. Sprinkle in the smoked paprika, white wine and lemon juice, and toss in the chopped chili peppers. Cook for two minutes.
Step 5: Stir everything together and let the shrimp continue to cook for another minute or so—just until they turn pink. Top with parsley.
Step 6: Serve immediately in a shallow dish with plenty of warm crusty bread to soak up the garlicky oil.
Substitutions
Shrimp: Use scallops or even calamari rings for a seafood twist!
Dried red chili peppers: Swap with ½ teaspoon chili flakes, a pinch of cayenne, or a fresh sliced chili for heat.
White wine or sherry: Substitute with chicken broth or seafood stock with a splash of lemon juice if you're avoiding alcohol.
How To Store & Reheat
Transfer any leftovers to an airtight container and store in the fridge for up to 2 days. Shrimp are delicate and best enjoyed fresh, so avoid keeping them too long. This dish isn’t ideal for freezing since shrimp can turn rubbery when reheated, and the garlic-infused oil may separate.
To reheat, add a splash of olive oil or a tiny bit of water to a skillet over low heat. Add the shrimp and warm gently for 2–3 minutes, just until heated through. Be careful not to overcook—they’re already cooked, so you’re just warming them up.
FAQ
Use raw, peeled, and deveined shrimp—either fresh or frozen (thawed). Medium to large shrimp work best, as they stay juicy and don’t overcook as quickly.
Shrimp cook quickly—usually in just 2–3 minutes. You'll know they're done when they turn pink and curl into a loose “C” shape. Remove them from the heat immediately at this stage
⭐️ Recipe
Spanish Lemon Garlic Shrimp
Ingredients
- 1 lb shrimp
- 8-10 cloves of garlic
- 2 dried red chili peppers or ½ teaspoon red pepper flakes
- ½ teaspoon coarse salt
- 1 tablespoon smoked paprika
- ¼ cup dry white wine or sherry
- 1 cup parsley
- ½ cup Spanish or extra virgin olive oil
- ½ lemon juice
- 1 French loaf optional for serving
Instructions
- Salt your shrimp and set aside.
- Thinly slice your garlic.
- Chop your parsley and chili peppers and set aside.
- Add your olive oil to your pan and let it heat well on medium high heat, but do not let the oil get too hot.
- Add in your garlic and saute for 2 minutes or until aromatic on medium heat. Don't let the garlic get too golden or brown.
- Pat your shrimp dry. Add in your shrimp and saute for about a minute on low to medium heat. Then add in your paprika, wine, lemon juice, and red chili peppers.
- Saute for 1 minute or until shrimp begins to turn pink.
- Top with parsley and simmer for an additional minute or until all shrimp are pink. Be careful not to over cook. Remove from the flame the moment the shrimp turns pink.
- Transfer to your serving dish and serve with some warm bread.
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