I love cooking and serving tapas at home, especially when you can bring a bit of Spanish flair straight to your own kitchen. One of my absolute favourites has to be Shrimp Tapas, or Gambas al Ajillo as it’s called in Spain. It’s another dish that proves you don’t need a long list of ingredients or complicated techniques to create something bursting with flavour. Just a handful of good-quality ingredients — shrimp, garlic, olive oil, and chilli flakes — and you’ve got yourself a warm, aromatic dish that’s as inviting as a Spanish summer evening. Don’t forget the wine!!
The beauty of Shrimp Tapas lies in its simplicity. It’s one of those dishes that’s ready almost before you’ve finished pouring the wine. Everything happens quickly, which is part of the charm. Traditionally, the shrimp are cooked and served in a small, oven-proof dish or a little earthenware pot, called a cazuela. The moment it’s placed on the table, the oil is still sizzling, and the scent of garlic fills the air. It’s the sort of dish that makes everyone stop mid-conversation just to take in the aroma.
Garlic is the heart and soul of this dish — and not in a shy way. When it hits the warm olive oil, it perfumes the kitchen in seconds. The trick is to let it cook gently enough to release its sweetness without burning, as that’s when the bitterness creeps in. The chilli flakes join the party next, bringing a gentle heat that dances in the background rather than overwhelming the shrimp. Together, garlic and chilli create that wonderful balance of warmth and aroma that makes Spanish cooking so inviting.
Then come the shrimp — plump, juicy, and full of flavour. They cook so quickly that you barely have time to tidy up before they’re ready. The heat of the oil turns them pink and tender, soaking up all the garlicky, spicy goodness. You don’t even need to do much else to them; the olive oil becomes the sauce, coating each shrimp in a glossy, fragrant layer that begs to be mopped up with crusty bread. And believe me, you’ll want that bread — not just for the shrimp, but for every last drop of that golden, garlicky oil left in the dish.
Serving Shrimp Tapas is as easy as cooking it. It’s meant to be shared, ideally with friends gathered around the table, chatting and laughing while everyone reaches for another shrimp or another slice of bread. Tapas, after all, are about sociable eating — a collection of small bites meant to encourage conversation and slow enjoyment. Whether you serve it alongside a few other Spanish classics like marinated olives, roasted peppers, or a wedge of tortilla, it always steals the show with its simplicity and bold flavours.
What makes shrimp tapas so special is that it’s both rustic and elegant. It’s the kind of food you can whip up in minutes but still feels indulgent enough for a dinner party. The sizzling oil, the vivid colours of the shrimp, the faint tingle of chilli — it all comes together in a way that feels effortlessly Mediterranean. It reminds you that great food doesn’t have to be complicated; it just has to be cooked with care and served with a smile.
I like to finish my shrimp tapas with a little sprinkle of sea salt and perhaps a scattering of chopped parsley for freshness. That touch of green against the golden oil always looks inviting. Sometimes I’ll squeeze a bit of lemon juice over the top for brightness, though that’s entirely optional — the dish really doesn’t need much dressing up. The key is to serve it straight from the oven while it’s still sizzling, letting that wonderful aroma drift through the room.
Shrimp Tapas is a dish that captures the spirit of Spain: warm, lively, and full of flavour. It’s perfect for sharing, easy to make, and endlessly satisfying. Whether you’re enjoying it on a quiet evening with a glass of chilled white wine or serving it to guests as part of a lively spread, it never fails to impress. Simple ingredients, cooked well — that’s the true essence of good home cooking.
Shrimp Tapas
Ingredients
- 400 g raw shrimp peeled and deveined
- 5 cloves garlic thinly sliced
- ½ tsp chilli flakes adjust to taste
- 100 ml extra virgin olive oil
- 1 tbsp fresh parsley chopped
- sea salt to taste
- 1 large lemon wedges to serve
- Crusty bread for dipping
Instructions
- Preheat your oven to 200°C (180°C fan) / 400°F.
- Pat the shrimp dry with kitchen paper and season lightly with a little sea salt.400 g raw shrimp, sea salt
- In an ovenproof dish (such as a small terracotta tapas dish or shallow baking dish), combine the olive oil, sliced garlic, and chilli flakes.5 cloves garlic, 100 ml extra virgin olive oil, ½ tsp chilli flakes
- Stir gently to mix.
- Arrange the shrimp evenly in the dish, ensuring they’re mostly covered by the oil.
- Place the dish in the preheated oven and cook for *8–10 minutes, or until the shrimp are pink, firm, and cooked through.
- Carefully remove the dish from the oven — it will be sizzling hot. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.1 tbsp fresh parsley, 1 large lemon
- Serve the Shrimp Tapas straight from the oven while still bubbling, with plenty of crusty bread for dipping into the delicious garlic and chilli-infused oil.Crusty bread
16 comments
So simple yet full of flavour, I’ll definitely make this again for my next tapas night.
Everything about this recipe worked perfectly – easy, fragrant, and delicious.
So tasty and authentic, it reminded me of the tapas we had in Barcelona.
Absolutely loved it, especially with a squeeze of lemon at the end.
Absolutely delicious and so easy to make – the garlic and chilli give the shrimp a lovely kick.
Beautifully simple and so flavourful, the best tapas dish I’ve tried at home.
Loved how quickly it came together, and the smell while it baked was amazing.
This was my first time making shrimp tapas and it came out beautifully.
The oil was infused with so much flavour, I could have eaten it with a spoon.
The combination of garlic, olive oil and chilli was perfectly balanced.
I added a little extra garlic and it was divine – highly recommend this recipe.
An easy crowd-pleaser – everyone at the table asked for the recipe.
The shrimp turned out juicy and tender, and the oil was perfect for dipping.
The flavours were incredible, I served it with crusty bread and everyone wanted more.
Such a quick dish but it feels so special – I’ll be making it often.
A perfect dish for sharing, it tasted like something straight from a Spanish seaside bar.