Grilled Shrimp with Garlic (Gambas al Ajillo–style) recipe that keeps the classic Spanish garlic-chili flavor but adapts it for the grill. Juicy, smoky, garlicky, and fast!
🔥 Grilled Shrimp with Garlic (Gambas al Ajillo Style)
Ingredients (4 servings)
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1 lb (450 g) large shrimp, peeled & deveined (tails on optional)
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5–6 cloves garlic, very finely minced
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1–2 fresh red chilies or ½–1 tsp red pepper flakes
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½ tsp smoked paprika (optional but excellent)
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¼ cup olive oil
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1 tbsp lemon juice
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1 tbsp chopped parsley
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Salt & black pepper
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Lemon wedges (for serving)
Instructions
1. Make the Garlic Marinade
In a bowl, mix:
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Olive oil
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Minced garlic
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Chilies or flakes
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Smoked paprika
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Lemon juice
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Salt & pepper
Toss shrimp in the mixture.
Marinate 15–20 minutes only (longer can “cook” the shrimp in lemon).
2. Grill the Shrimp
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Preheat grill to medium-high.
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Thread shrimp onto skewers or use a grill basket.
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Grill 2–3 minutes per side until pink, plump, and lightly charred.
Do NOT overcook—shrimp firms up fast.
3. Serve Gambas-Style
Transfer to a platter and drizzle with any leftover garlic oil from the bowl (not raw—use the warm leftover from grilling or briefly heat it in a pan).
Sprinkle with parsley.
Serve with lemon wedges.
Optional: Serve with toasted bread slices to soak up the garlic oil—just like traditional Gambas al Ajillo.
Tips
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Use extra-virgin olive oil for best flavor.
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Add a splash of sherry wine to the marinade for true Spanish aroma.
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Substitute with prawns for a bigger presentation.
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If using wooden skewers, soak them 20 minutes.
- 3/4 cup olive oil
- 3 tablespoons freshly chopped thyme leaves
- 1 1/2 tablespoons ancho chili powder
- 6 cloves garlic, coarsely chopped
- 24 large shrimp, shelled and deveined
- Salt and freshly ground black pepper
- 3 cloves garlic, thinly sliced
- Special equipment: wooden skewers soaked in water
Directions
Heat the grill to medium.
Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
Increase the heat of the grill to high.
Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.
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