Spanish Garlic Shrimp (Gambas al Ajillo)

This was excellent. Take the time to thinly slice the garlic instead of dice it as it makes a difference (especially if you soak up the sauce with a nice crusty bread, which you definitely should!). Next time, I will make sure I have a better paprika - the regular stuff is fine, but a smoky hot paprika would have been better. I tried to make up the difference with a bit of chipotle tabasco, which was not out of place but could've been better. This is a very simple recipe which I'll definitely make again.

Awesome and simple.

Good shrimp dish. Like most shrimp recipes, this one was quick to make. Kind of reminded me of shrimp scampi.. I can't have any alcohol in my food so for sherry I substituted 1 tablespoon apple cider vinegar + pinch of sugar. I served over some buttered pasta.

I lived in southern Spain for 4 years and this brought back great memories. Just as I remembered it! I added one more clove of garlic, though. Spanish Gambas al Ajillo is VERY garlicky.

Great recipe, I've been looking for this right recipe for awhile now! This is the one. Thank you! The smoked paprika knocks it out of the park!

I did make this and it was easy and yummy.

Only changes were minor. Shook a few red pepper flakes instead of using a chili pepper. Fabulous dish! Don’t forget to use baguette to soak up the sauce.

Simple yet satisfying! Quick easy to make, definitely serve with garlic bread to soak up the sauce. This made a great weeknight dinner for us served with bread & a salad.

I don't gave sherry. Replaced it with wine vinegar and made the recipe a bit sour. Will try again with sherry.

Very easy and very tasty. As noted in other reviews, make sure you thinly slice the garlic (not chopped or minced). I skipped the paprika (my wife is allergic), but I'm sure it would have really added to the flavor.

Absolutely love this dish! I need to take a photo and post it the next time I make it. Thanks John!

The only change I made was to almost double the garlic. Otherwise, this is a great recipe!

Turned out great! Good for tacos also

I love Chef John and I lived in Spain for a year - so I was super excited to make this dish. Regrettably, this is my first recipe from him that I thought was a meh - just ok. It just didn’t have that Wow flavor. While I still love Chef John, I’ll probably try a different recipe for gambas al ajillo.

Delicious

I didn’t care for it. I followed the directions exactly but it turned out pretty flavorless.

Simple, light meal thanks.

Super easy and tasty. I made this exactly as written. I served it over pasta for my husband and over broccoli for myself. Next time, I think I’ll some cayenne or crushed red pepper. We like spicy food.

I added more cooking wine (about 1/2 Cup), 1/2 of a fresh squeezed lemon and some cayenne ....it needed more flavor to me and with these additions it was great.

This was SO good! Doubled the recipe for a family meal - served with rice, a baguette and a green salad. Didn't have hot paprika (just regular) - but I don't like spicy anyhow. Used sherry cooking wine because that is what I had on hand. Slightly thickened the sauce with cornstarch at the end. Will be making again!

Excellent meal and exceptional taste. With Covid I chose to use what I had on hand. I substituted shell pasta and white white for the fresh bread and sherry.

This was super bland. I even added chili powder and extra paprika and sherry. Boring!

Added some pine apple to give it a little sweetness...served over quinoa.

Super easy and a hit for the football game.

This was not only easy to make, but quite tasty. Unfortunately, I didn't have fresh parsley on hand but it was still amazing but it would have been outstanding with the parsley so next time I won't forget it. I used regular Paprika with a few dashes of Piri Piri (Portuguese hot sauce) and dry cooking white wine instead of the sherry. This was a big hit with the family and definitely a repeat at our table.

Easy to make and delicious. I added a little cayenne for that little something extra.

I now make this almost weekly. Add some extra oil and Sherry to create a great simple sauce over spaghetti sometimes.

I used the Goya seasonings for the recipe. My guests loved this dish. It is quick and easy with a very different and zesty taste. It's going to be my Go-To entertaining starter.

mmmmmmmm........

Loved it! So simple and easy to make. Even the kids liked it!

we loved it, well done :)

We thought it was good but it needed more sauce. I only had smoked paprika; not hot smoked paprika so we thought it needed more spice. It was very quick and we loved what sauce there was. We just wanted more.

I made this today for my Saturday before we eat . for dinner I made some deep fried Cajan LOUSIANIAN chicken legs. It was the Delicious Meal for My husband. He enjoyed the meal

It was super delicious and easy to make! I substituted the dry sherry with white wine, it worked! Thanks for sharing it!!

Awesome recipe. We shared this as 2 dinner portions. Flavors were bold, and you definitely need all the olive oil, in fact I would use more next time for more sauce! Love Chef John's recipes

Quick, easy , several compliments.

it was so good

Absolutely delicious! Don't forget a slice or 2 or great bread to soak up that amazing sauce in the bowl!

Delicious and easy! Pro tip: sub apple cider vinegar and water (1T each) for the 2T sherry that the recipe calls for. Crowd pleaser! Great over angel hair pasta. Thanks so much!

Nice, simple recipe. I used medium dry sherry and around 6 cloves garlic. Wonderful !

11.5.18 I watched the video, followed the recipe to the letter, and although the shrimp were cooked perfectly, I’m still baffled why I didn’t have that sauce to top the shrimp. I’d added a crostini to the bottom of the bowl, but just didn’t have enough sauce to drizzle over the shrimp to moisten the bread. I know I could double the oil and sherry, but then I'd be adding a ton of calories and fat, as well. Regardless, still delicious and quick-and-easy.

Super good ! Very tasty !

I used about 6 cloves of garlic. This recipe is easy and delicious. Thawing the shrimp was my only challenge. two of us ate it all for dinner. Chef John’s recipes rock!

My daughter and I just got back from a trip to Spain and we had the real deal there. Like almost every day it was so amazingly delicious! This recipe is just as good as it was in Spain and so very easy to make. I had to substitute Marsala as my small town doesn't have Spanish sherry, but it was sooooo good! Bread is a necessity to sop up the amazing sauce.

Simple and tasty.

Excellent

Superb! Great flavor that the whole family enjoyed. It outshined the lobster tail I served with it.

The spices were a good flavor but there was too much of an oily taste.