Dinner

Shrimp Al Ajillo Recipe

Name: Shrimp Al Ajillo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 1 lb shrimp, peeled and deveined; Salt and pepper, to taste; 2 tbsp olive oil; 2 shallots, finely chopped; 3 garlic cloves, thinly sliced; 5 chile de arbol, broken into small pieces; 3/4 cup Sauvignon Blanc; 4.5 tbsp unsalted butter; 1/4 cup fresh parsley, chopped; 2 tbsp chives; 1 lemon; Bread, crusty for serving

ByElara Stone January 9, 2026January 9, 2026

Jump to Recipe

Introduction

Shrimp Al Ajillo is a vibrant Spanish dish bursting with garlic, chili, and fresh herbs. It’s quick to prepare, making it perfect for a flavorful weeknight dinner or an impressive appetizer for guests.

A deep white bowl filled with a vibrant shrimp dish in bright orange sauce. The bowl holds one main layer of medium-sized shrimp, pink and slightly translucent, covered evenly with thin pale yellow garlic slices and sprinkled with finely chopped green herbs and small red chili flakes. Two slices of fresh yellow lemon rest neatly on the left side of the shrimp, partially submerged in the sauce. A silver spoon is placed on the right edge of the bowl. To the left, there are a couple of toasted golden-brown bread slices on a white marbled surface, and the top part of the image shows two clear glasses with water and reflections from the light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp (peeled & deveined)
2 tbsp olive oil
2 shallots (finely chopped)
3 garlic cloves (thinly sliced)
5 chile de arbol (broken into small pieces)
1 lemon
3/4 cup Sauvignon Blanc
4.5 tbsp unsalted butter
1/4 cup fresh parsley (chopped)
2 tbsp chives
Salt and pepper (to taste)
Crusty bread

Instructions

Step 1: Pat the shrimp dry and season generously with salt and pepper.
Step 2: Preheat a pan on high heat for 2 minutes. Add olive oil and reduce heat to medium-high. Sear the shrimp for about 25 seconds on each side, then remove them from the pan.
Step 3: Lower the heat to medium. Add the shallots and garlic, sautéing for 5 minutes while stirring frequently. Next, add the chile de arbol and Sauvignon Blanc, allowing the mixture to reduce by half, about 5 minutes.
Step 4: Return the shrimp to the pan and cook for another 2 minutes. Squeeze in half the lemon juice, stir in the parsley and chives, then remove the pan from heat and add the butter, stirring until melted.
Step 5: Serve immediately with toasted crusty bread and the remaining lemon on the side for squeezing.

Tips & Variations

Use fresh chile de arbol for authentic heat, or substitute with red pepper flakes if unavailable.
For a milder version, reduce the number of chiles or remove seeds before cooking.
Pair with a crisp white wine like Sauvignon Blanc or a refreshing sparkling water.
Adding a pinch of smoked paprika can introduce a subtle smoky flavor.

Storage

Store leftover Shrimp Al Ajillo in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. It’s best enjoyed fresh, as shrimp can become rubbery if reheated multiple times.

How to Serve

A white bowl filled with a warm orange sauce base holds a pile of bright pink shrimp scattered with thin slices of light tan garlic and chopped fresh green herbs. Two yellow lemon slices rest on one side atop the shrimp. A silver spoon is placed inside the bowl on the right. The bowl sits on a white marbled surface. Nearby, toasted slices of bread with a golden-brown crust rest on a wooden board, and two glasses with clear liquid are partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before cooking to ensure they sear properly and do not release excess water during cooking.

What can I use instead of Sauvignon Blanc?

If you don’t have Sauvignon Blanc, dry white wine, dry vermouth, or even chicken broth can be used as substitutes to maintain the dish’s flavor balance.