All you need for great Gambas al Ajillo: extra-virgin olive oil, lots of thin-sliced garlic, fresh chilies, and Pacific Bay Jumbo Shrimp. A quick sauté keeps the shrimp tender while the oil turns rich and aromatic. Serve straight from the pan with crusty bread to soak up that fragrant, shrimp-infused oil—simple, fast, and absolutely irresistible.

Gambas al Ajillo

Yield: 3 to 4 as tapas (2 to 3 as main)
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Difficulty: Easy

INGREDIENTS

500 g Pacific Bay Jumbo Shrimp, peeled & deveined

5 tbsp extra-virgin olive oil

9 cloves garlic, thinly sliced lengthwise

2 pcs bird’s eye chili (siling labuyo), sliced (adjust to heat)

1 lemon, juiced (plus wedges to serve)

Salt and freshly ground black pepper, to taste

Optional: 1 tbsp chopped parsley, for garnish

PROCEDURE

Infuse the oil. Warm olive oil in a skillet over medium–low heat. Add sliced garlic and cook gently until translucent and lightly golden at the edges (do not brown).

Bloom the chilies. Stir in bird’s eye chilies and sauté about 1 minute to release aroma.

Sauté the shrimp. Add shrimp, season with salt and pepper, and cook 1 to 2 minutes per side until just opaque and pink.

Finish with lemon. Remove from heat, add lemon juice, and toss to coat in the garlic-chili oil. Adjust seasoning.

Serve hot. Garnish with parsley (optional) and serve immediately with crusty bread to mop up the sauce.

NOTES

Pacific Bay Advantage: Pacific Bay Jumbo Shrimp are peeled and deveined for speed, frozen at peak freshness for sweet, snappy texture, and large sized for even cooking.

Garlic control: Keep heat moderate so garlic turns sweet, not bitter—pale gold is perfect.

Oil matters: Use good olive oil; it becomes the dipping sauce. Top up the pan with a bit more if serving as tapas.

Heat level: Two chilies give a gentle kick; increase or remove seeds to adjust.

Flavor add-ons (optional): A pinch of smoked paprika or a splash of dry sherry before the lemon adds depth.

Seafood alternatives:

• Seareyna Hipon – if pre-cooked, warm gently in the garlic–chili oil 30 to 60 seconds to avoid overcooking.
• Peeled Black Tiger Prawns – bigger, meatier bite; cook 1½ to 2 minutes per side until just opaque.

Storage & reuse: Best fresh. Leftover garlic–chili oil keeps up to 3 days chilled; use it for pasta aglio e olio or add it to sautéed veggies.

FAQS

Q: How do you make gambas al ajillo without burning the garlic?
A: Keep heat at medium–low, start the garlic in cool oil, and cook to pale gold—never dark brown. If it colors too fast, lift the pan off heat briefly.

Q: How long to cook shrimp for gambas al ajillo?
A: About 1–2 minutes per side for jumbo shrimp, just until pink and opaque. Overcooking makes them rubbery.

Q: What’s the best oil for gambas al ajillo?
A: A good extra-virgin olive oil—it infuses with garlic and chili and doubles as the dipping sauce for bread.