Camarones al Ajillo (Shrimp in Garlic Sauce)

by Erica Dinho on March 5, 2009

This post is also available in Spanish

Camarones al Ajillo

Camarones al Ajillo also known as Gambas al Ajillo in Spain are an appetizer very simple and quick to make, yet it is delicious and elegant.This shrimp dish has a wonderful garlic flavor and you can also have it as a main dish over pasta or rice.

Camarones al Ajillo

camarones al ajillo recipe

This Camarones al Ajillo recipe ticks all the boxes for me, meaty shrimp, heat from the pepper flakes, plus a wonderful flavor from the combination of garlic and olive oil too.

I like to serve it as an appetizer with lemon wedges, patacones or fresh bread on the side.

Buen provecho!

Camarones al Ajillo



(5-6 servings as an appetizer)

  • 2 tablespoons butter
  • 5 tablespoons olive oil
  • 8 garlic cloves, finely sliced
  • ¼ teaspoon dried hot red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons chopped parsley, plus more for garnish
  • 1 pound large shrimp, peeled and deveined

Camarones al Ajillo

Receta de Camarones al Ajillo


  1. In a large heavy skillet, heat the butter and olive oil over low heat. Add the garlic, red pepper flakes, salt and black pepper and cook about 4 minutes, stirring occasionally, until the garlic is tender but not browned.
  2. Increase heat to medium and add shrimp and sauté, turning the shrimp once with tongs, until shrimp are just cooked through, about 2 minutes each side.
  3. Receta de Camarones al Ajillo

  4. Add the parsley and cook for another 2 minutes. Using tongs, remove the shrimp from the pan, pour the sauce over the shrimp, garnish with parsley, and serve immediately.
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{ 8 comments… read them below or add one }

1 Andrew October 4, 2009 at 3:53 PM

I absolutely love this recipe! It’s one of my favorite ways to do shrimp when I have guests. The last time I made it, I didn’t have all the ingredients on hand. So, I had to substitute the parsley with cilantro. Then, I got carried away and added lime juice and a splash cachaça (Brazilian liquor). Slightly different result, but everyone was happy still happy… not sure if it was the alcohol talking, though. ;)


2 Dgrub February 16, 2010 at 6:30 PM

Your recipe looks great. Another favorite link of mine on Camerones de ajillo is at


3 Sherly March 4, 2011 at 1:56 PM

I don’t see the recipe for the sauce can someone point it out. Thanks.


4 Erica March 4, 2011 at 2:42 PM

Hi Sherly,

First of all, I am not Erica, but her husband, filling in for her for a few days where I can.

And it looks like you may be right! This is one of the first posts on the site from two years ago & with only a couple of comments, which would explain why she didn’t pick up on this yet. If you can wait, I will tell Erica about this & she will be able to correct the recipe by Tuesday the latest, or so it presently seems. Sorry.



5 lizmary September 22, 2011 at 2:30 PM

que rico yo de mi pate este plato es exkisito


6 Laura September 24, 2012 at 7:16 PM

Was the sauce recipe ever added? I just found your website and I’m interested to try your recipes.


7 Erica September 25, 2012 at 7:33 AM

Laura, The ajillo sauce is the step #1.


8 Sofia July 29, 2014 at 8:49 AM

This was fantastic. I served as an appetizer for a party and everyone loved it.


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