Step Up Your Game: Gambas al Ajillo

7 months ago

gambas al ajillo

Unlike the dried beef that belongs to the Filipino cuisine, tapas in Spain mean differently from ours. For the Spaniards, tapas are small portions of food that are usually shared by everyone around the table. Here’s an example of tapa, Spanish-style shrimps skewered with garlic.

Gambas al Ajillo

Makes 5-6 servings


¼ cup Olive oil

1 ½ heads Garlic, peeled

½ kilo Shrimps, peeled with heads and tails intact, deveined

1 tsp Sea salt

  • Pepper, to season

1 tsp Spanish or hot paprika

  • A pinch of chili flakes

1 Lemon, sliced into wedges

  • Chopped parsley, for garnish


  1. In a sauté pan, heat olive oil over low heat and cook garlic until tender. Increase heat until the garlic cloves are lightly browned.
  2. Increase to medium-high heat and add shrimps to the pan. Cook for about three minutes or until the shrimps turn pink.
  3. Toss in salt, pepper, paprika, and chili flakes to season the shrimps. When done, remove from heat.
  4. Skewer a piece of shrimp and garlic on a cocktail stick or transfer Gambas al Ajillo in a cazuela and put cocktail sticks on the side for easy service. Serve with lemon wedges and garnish with parsley if you wish.


Recipe by Chef Giney Villar
Photographed by Miguel Abesamis of Studio 100


Prepping up for a party? Here are finger foods for your guest

Dynamite Cheese Stick

Chocolate Orange Biscotti

Carrot Coco Pineapple Muffins

Add A Comment

Leave a reply

Your email address will not be published.