This gambas al ajillo recipe starts with garlic and shrimp cooked in olive oil, then adds 150 ml (5.1 fl oz) water, 1 coin-shaped stock tablet, and 20 g (0.7 oz) butter to create a rich, spoonable sauce.
Unlike traditional versions that are centered mainly around olive oil, this variation adds stock and butter for a smoother, fuller sauce that is especially good for dipping baguette or focaccia. The key is to slowly cook whole garlic cloves over medium heat until golden, add the shrimp and peperoncino, then finish with stock and butter so the oil and liquid emulsify into a smooth sauce.
With plump shrimp and a rich garlic-butter sauce, this easy shrimp dish works well for a casual dinner, home party, or simple wine pairing.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 10 shrimp
- 10 whole garlic cloves
🧂 Sauce & Seasonings
- A generous amount of extra-virgin olive oil
- 2 dried peperoncino chilies
- 150 ml (5.1 fl oz) water
- 1 coin-shaped stock tablet
- 20 g (0.7 oz) butter
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Gambas al Ajillo
- Prepare the shrimp: Peel 10 shrimp while keeping the heads and tails intact.
- Heat the olive oil: Pour a generous amount of extra-virgin olive oil into a skillet and heat it gradually over medium heat.
- Cook the garlic: Add 10 whole garlic cloves and cook over medium heat, stirring so they brown evenly without burning.
- Add the shrimp: Once the outside of the garlic turns golden, add the prepared shrimp to the skillet.
- Add the peperoncino: Lightly crush 2 dried peperoncino chilies with your fingers and add them to the skillet to infuse the oil with a gentle heat.
- Add the water: Once the oil is bubbling, carefully pour in 150 ml (5.1 fl oz) water.
- Add the stock: Add 1 coin-shaped stock tablet and simmer, stirring until it dissolves evenly into the liquid.
- Add the butter: Once the stock tablet has completely dissolved, add 20 g (0.7 oz) butter to the skillet.
- Emulsify the sauce: Stir gently until the butter melts and the oil and stock blend into a smooth sauce, then turn off the heat.
✓ Key Tips for Success
- Keep the garlic over medium heat: Cooking whole garlic cloves over high heat can burn the outside before the inside cooks, which may make the oil taste bitter. Cook them gently over medium heat until golden to preserve their natural sweetness and aroma.
- Add the water carefully: Pouring cold water quickly into hot oil can cause splattering. Reduce the heat briefly and slowly pour the 150 ml (5.1 fl oz) water along the side of the skillet so it can combine more safely with the oil.
✓ Serving Tips
- Serve with toasted baguette or focaccia and dip the bread generously into the rich garlic-butter sauce.
- After eating the shrimp and garlic, add cooked spaghetti to the remaining sauce and toss briefly for an easy, flavorful pasta.
- If you prefer a spicier finish, crush the 2 peperoncino chilies more finely before adding them to release more of their heat.
✓ How to Choose Fresh Shrimp
- Clear, glossy shells: Look for shrimp with shiny shells that appear clear and moist rather than dry.
- Firm texture: The flesh should feel firm when gently pressed and quickly spring back into shape.
- Head and body condition: Choose shrimp with the head and tail firmly attached to the body, without dark reddish liquid or a strong fishy odor.
✓ Shrimp Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 82.00 kcal |
| Carbohydrates | 0.10 g |
| Protein | 18.10 g |
| Fat | 0.60 g |
| Sodium | 120.00 mg |
Based on 100 g of raw large shrimp. Actual nutrition values may vary depending on the species, portion, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. Why add water and a stock tablet to gambas al ajillo?
Adding water and butter to the olive oil helps create an emulsified, smoother sauce, while the stock tablet adds savory depth. The result is a saucier version that works especially well for dipping bread.
Q2. Why does the oil sometimes turn cloudy while cooking the garlic?
Moisture from the surface of the garlic can temporarily create bubbles and make the oil look cloudy. Continue cooking over medium heat so the moisture evaporates, and the oil will gradually become clearer.
Q3. What should I keep in mind when using frozen shrimp?
Thaw frozen shrimp completely in cold water, then pat the surface thoroughly dry with paper towels. Removing excess moisture helps reduce oil splatter and keeps the shrimp firm and springy.
The golden garlic and mild flavor of the shrimp pair naturally with the rich sauce made from stock and butter. Compared with a version made mostly with olive oil, this gambas al ajillo leaves more of a smooth, flavorful sauce in the pan, making it especially good for dipping baguette. The buttery richness and gentle heat from the peperoncino also make every bite more flavorful.
If you want an easy home-party dish or a rich, flavorful shrimp recipe, try this gambas al ajillo with butter and stock. It takes about 15 minutes to prepare, making it a convenient option for a weekend meal or a simple dish to serve with wine.
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