Gambas al ajillo (garlic prawns)

Gambas al ajillo (garlic prawns)

20 minutes 2 Gluten-freeSeafood

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500 g prawns or shrimps
8 cloves garlic
2 small chilli peppers (optional)
1 small bunch of parsley
180 ml extra virgin olive oil
This a lovely, extremely simple recipe, which most of the places not only in Málaga get wrong by overcooking the prawns. There is a formula 1 changing tyres situation after the dish is done because it keeps on cooking itself and has to been eaten relatively quickly to get the right texture of the prawns. This is why it is definitely recommendable to use bigger prawns because it gives you more time to do things right.


  • Heat the olive oil with entire garlic clover in the pot on medium heat until the cloves start to get light brown colour. Add chilli peppers and fry them for 1 minute.
  • Add the prawns, salt them and mix gently so that all of them are submerged into the oil. Wait until the oil starts to bubble again and the prawns loose their transparent colour (1-2 minutes). Add parsley, mix well and serve.