Do you like juicy garlic shrimps and crispy bread? Then this is for you, total satisfaction!
This one’s a Spanish classic known as, “Gambas al Ajillo”and it hits hard with bold, honest flavours. You’ve got plump prawns swimming in hot olive oil, gently sizzling away with loads of garlic and chilli to wake things up. Then comes that smoked paprika, boom! Depth and warmth. A splash of fresh lemon juice cuts through the richness, and a scatter of chopped parsley lifts the whole thing. It’s quick, rustic, and meant for sharing, no fuss, no fluff. Just grab some crusty sourdough bread and dunk straight into the pan. Those garlicky, spicy, lemony juices, almost the best part? Pure Mediterranean gold.
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29 Comments
Sheesh, your videos are so beautiful they make me a little crazy. And hungry. And inspired. Thank You both.
Bellissimo Kenji come muove la sua piccola testa di lato e quando mette una zampa sopra l'altra!! (troppo carino!! ❤️ ) Naturalmente la ricetta, così come l'appropriata musica, come sempre, è fantastica! Thank you Joel 😊
Looks outstanding. Hmm, seems like i have said that before in response to your recipes. My wife and i had this as an appetizer at a Spanish restaurant in Tampa, Florida, fantastic. Thanks Joel!
I recognise that accent ! 😊. Nice work mate . That recipe looks bloody amazing !!
Yummy for my tummy 😊
Oh dad wheres the chop kenji
It looked as though the shrimp got cooked quite a bit. Did they get rubbery? I'll have to try the garlic chili oil prep!
hm.. very sensitive music there. compliments the food🎉
It looks very tasty! 👍
Simple. Elegant. Delicious.
bro you have a parsley plant at home… dang I should do that too but i have no space to grow them
Wow!
Thank you again for another great video! Kenji is so well behaved!
I know it's a spanish shrimp, however I would use it as sauce to a pasta..:)
Love and miss your videos 😂
Thank You so much, Dear Chef Joel! The recipe , the video and the music are great! No doubt, the shrimps are delicious! I will certainly cook the dish, and not once! Thank You! Numerous hugs to dear Kenji! Enjoy yourselves! ❤
Salut, comment vas tu ?! Kengi est absolument ADORABLE ! Et ta recette est DÉLICIEUSE !✌❤
C'est quoi comme 🐕🐶❤
When on holiday in Tenerife Costa Adeje, I order the "gambas al ajillo" in restaurant Farola Del Mar. I haven't tried yours, but I think you get the same points from me. Greetings from Belgium.
Can send music it so awesome ❤
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Looks delish / just needed some crispy potato slices at the bottom to soak up that great juice
This is almost exactly how I do this, except I boil the shrimp in water with the juice of one lemon for a minute or two. This ensures that the pre-heated garlic won't burn while the shrimp turns opaque. I add the shrimp to the oil-garlic mixture for a short time. They are done when they form a nice "C" in shape and are still plump….never forming an "O." If they from an "O," you've cooked them too long.
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I agree Mediterranean gold ,it was also a beautiful picture 🍽🍷It smells so good 🤤
I didn’t know you can cook in clay pots on top of the stove! I always thought clay pots go in the cold oven with temperature slowly rising so that they do not crack
In MÉXICO 🇲🇽 we make almost the same version , we only change the fresh peppers 🌶️ for dry smoky ‘ancho chile’ … yummy 🤤
What about Paella? 😃
Beautifully executed!!! OK, I need some clay cooking vessels in my life. Where can I obtain some?