Spanish Gambas al Ajillo (Garlic Shrimp in EVOO)

Spanish Gambas al Ajillo (Garlic Shrimp in EVOO)

Inspiration: A classic tapa where shrimp is gently cooked in garlicky olive oil, infused with chili. The oil itself becomes part of the dish, to be mopped up with bread.

Ingredients

  • 500 g large shrimp, peeled & deveined
  • ½ cup CEREN Extra Virgin Olive Oil
  • 5 garlic cloves, thinly sliced
  • 2 dried red chilies (or 1 teaspoon chili flakes)
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Crusty bread, for serving

Instructions

  1. Infuse oil: Heat CEREN Extra Virgin Olive Oil gently in a skillet. Add garlic and chili, cooking slowly until fragrant but not browned.
  2. Cook shrimp: Add shrimp, season with salt, and sauté 2–3 minutes until pink and just cooked.
  3. Finish: Sprinkle with parsley.
  4. Serve: With bread to soak up the garlicky, chili-infused oil.

👉 This dish highlights EVOO’s ability to absorb and carry flavors, turning it into a dipping sauce as important as the shrimp.