Garlic and Anchovy Gambas al Ajillo

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent shrimp sautéed with garlic and anchovies in olive oil, delivering a rich umami-packed Spanish tapas classic. This Spanish-inspired seafood recipe, ready in about 18 minutes, pairs large shrimp, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 Spanish cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1/3 cup extra virgin olive oil
6, thinly sliced garlic cloves
4, finely chopped anchovy fillets
1/2 tsp red pepper flakes
2 tbsp, chopped fresh parsley
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
for serving crusty bread

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Instructions

Step 1: Heat 1/3 cup extra virgin olive oil in a large skillet over medium heat until shimmering. Add 6 thinly sliced garlic cloves and 4 finely chopped anchovy fillets, cooking gently for 2 minutes until the garlic softens and anchovies dissolve into the oil.
Step 2: Add 1/2 tsp red pepper flakes and stir for 30 seconds until fragrant.
Step 3: Increase heat to medium-high and add 1 lb peeled and deveined large shrimp, spreading them evenly in the pan. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook without stirring for 2 minutes until the shrimp start to turn pink on one side.
Step 4: Flip the shrimp and cook for another 1-2 minutes until fully opaque and just cooked through.
Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice.
Step 6: Serve immediately with crusty bread to soak up the flavorful oil.