Camarones al Ajillo

Ingredients you'll need

Shrimp - Large or extra large shrimp, peeled and deveined.

Olive Oil - Good quality extra virgin olive oil for the base of the sauce.

Garlic - Fresh garlic cloves, sliced thin so they cook gently and release their flavor.

Seasonings - Kosher or sea salt, freshly ground black pepper, and crushed red pepper for a touch of heat.

Parsley - Fresh parsley, finely chopped for brightness and color.

Lemon or Lime - Fresh lemon or lime wedges to finish the dish with a bright pop of acidity.

Bread - Crusty bread, sliced into rounds for serving and dipping in the delicious garlic sauce

📖 See the recipe card for quantities and preparation.

Prep work

• Start with cleaning and peeling the shrimp, it's the most time consuming part.
• Season the shrimp with a ¼ teaspoon of salt and black pepper.
• Next, peel the garlic cloves and slice it as thin as you can, no larger than about a ⅛ to ¼ inch. If you use large garlic cloves, slicing them will be much easier - plus you get more garlic!
• Finally, slice the bread into rounds.

How to make camarones al ajillo

Heat the olive oil in a large, deep, non-stick skillet (a wok works well too) over medium heat. When the oil is hot but nowhere near smoking, add the garlic. Cook the garlic gently, stirring almost constantly for 2 minutes until it is fragrant and begins to turn a soft golden color.

Add the shrimp to the skillet and raise the heat to medium-high. When they start sizzling, lower the heat back to medium. Cook, stirring and turning them frequently for approximately 5-6 minutes or until cooked through. The cooking time will vary depending on their size.

When done, they will no longer be translucent, will curl, and will turn a nice pink color.

Remove the skillet from the heat. Add another pinch of salt and black pepper, the crushed red pepper, and the chopped parsley. Toss gently, then squeeze the juice from 2 lemon or lime wedges over them and toss again.

Arrange on a plate or platter, then pour the remaining oil and garlic over the top. Serve immediately with the sliced bread for dipping in that delicious garlic oil.

Serving suggestions

Camarones al Ajillo is wonderful served simply with crusty bread for dipping in the flavorful garlic oil. For a beautiful tapas-style spread, try pairing it with:

• Sliced Manchego or other good cheese
• Herb-crusted salami or your favorite cured meats
• Green olives
• A pitcher of sangria or crisp white wine

Putting together a spread like this is super easy. The only cooking involved is the shrimp, everything else can come straight from the supermarket. Just arrange it all on pretty serving plates and you'll have a company-ready appetizer in no time.

Other great ways to serve:

• Over lightly toasted sliced bread (like garlic toast) as bruschetta
• Tossed with pasta for a quick and delicious meal, the garlic oil makes a fantastic light sauce

Storing and reheating

Refrigerator: Let the shrimp cool completely, then transfer leftovers to an airtight container and refrigerate for up to 3-4 days.

Freezer: Cool completely, then portion into airtight, freezer-safe containers. Label with the contents and date, then freeze for up to 2-3 months for best quality. Defrost in the refrigerator overnight before reheating.

Reheating: Skillet (recommended): Warm the shrimp in a nonstick skillet over medium-low heat. Add a tiny splash of olive oil or water only if needed to prevent sticking. Stir gently until heated through.

Microwave: Place a portion in a microwave-safe dish. Cover loosely and heat in 30-second intervals, stirring gently between, until hot. Add a very small splash of water only if the shrimp seem dry.

Food Safety: Reheat leftovers to an internal temperature of at least 165°F. Perishable foods like cooked shrimp should not sit out for more than 2 hours (or 1 hour if the temperature is above 90°F). For more information on food storage and safety guidelines, visit USDA.gov and FoodSafety.gov.