Shrimp al Ajillo

Life At The Table Shrimp al Ajillo. Shrimp al ajillo on a white plate garnished with parsley sitting on a wooden table with a red napkin beside it.

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This simple Spanish tapa packs a ton of flavor with the oh, so tasty, humble star of the garden, garlic, paired with sweet, succulent shrimp.


Units Scale
  • 1 lb 16/20 shrimp, peeled and deveined
  • 1/2 cup extra virgin olive oil
  • 10 cloves of garlic, sliced thin
  • 3 tablespoons white wine
  • 1 lemon for juicing
  • 1/2 teaspoon red pepper flakes
  • fresh parsley or cilantro, chopped
  • kosher salt


  1. Heat a skillet large enough to hold the shrimp in one layer over medium-high heat.
  2. When the skillet is hot, add the olive oil and sliced garlic. Season with a pinch of kosher salt.
  3. Reduce the heat and gently sauté the garlic for about a minute.
  4. Add the shrimp to the skillet in one layer; season the shrimp with kosher salt.
  5. Add the white wine.
  6. As the shrimp begin to pink up on the bottom side (about 1 1/2 – 2 minutes), flip to the other side and cook just until the shrimp are cooked through.
  7. Transfer the shrimp to a plate and pour the olive oil and white wine mixture over the top.
  8. Squeeze fresh lemon juice over the top of the shrimp.
  9. Garnish with the garlic, red pepper flakes, and parsley or cilantro.


  1. You’re going to want to have some hot, crusty bread on hand to soak up all the deliciousness from the olive oil, garlic, white wine, and lemon juice.
  2. If you have more shrimp than will fit in a single layer, cook the shrimp in batches adding the white wine in with the last batch of shrimp.
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