Garlic and Anchovy Gambas al Ajillo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp sautéed with garlic and anchovies in olive oil, delivering a rich umami-packed Spanish tapas classic. This spanish-inspired seafood ready in about 18 minutes pairs peeled and deveined large shrimp, extra virgin olive oil, thinly sliced 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.

★ 5.0 (210 ratings) Prep: 10 min Cook: 8 min Serves 4 Spanish cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add 1/2 tsp red pepper flakes and stir for 30 seconds until fragrant.
  3. 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.
  4. Step 4: Flip the shrimp and cook for another 1-2 minutes until fully opaque and just cooked through.
  5. Step 5: Remove from heat, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice.
  6. Step 6: Serve immediately with crusty bread to soak up the flavorful oil.

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Frequently asked questions

How long does Garlic and Anchovy Gambas al Ajillo take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic and Anchovy Gambas al Ajillo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Garlic and Anchovy Gambas al Ajillo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic and Anchovy Gambas al Ajillo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic and Anchovy Gambas al Ajillo?

Spanish seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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