Spanish Garlic Shrimp: The Ultimate Quick & Savory Recipe

Why This Spanish Garlic Shrimp Recipe Will Win Your Heart

I still remember the first time I tasted Spanish Garlic Shrimp. It was at a tiny tapas bar in Barcelona, where the sizzle of garlic and shrimp hit my nose before I even sat down. The dish was simple yet unforgettable—tender shrimp bathed in garlicky olive oil, served with crispy potatoes and a creamy aioli dip. When I got home, I knew I had to recreate it. After some trial and error, I nailed this version, and now it’s a staple at my dinner parties. Let me tell you why you’ll love it too!

A Little History Behind Patatas Arrieras

This dish, known as Patatas Arrieras, hails from Spain’s rich culinary tradition. Think of it as comfort food meets tapas flair. Historically, it was a dish for travelers and shepherds, combining humble ingredients like potatoes and shrimp with bold flavors like garlic and paprika. Today, it’s a favorite appetizer in Spanish households and restaurants alike. What makes it special is how the crispy potatoes soak up the garlicky shrimp oil, creating a flavor explosion in every bite.

Why You’ll Love This Recipe

If you’re looking for a dish that’s easy to make but feels fancy, this is it. The combination of crispy potatoes, succulent shrimp, and creamy aioli is pure magic. Plus, it’s ready in under an hour! You’ll also appreciate how versatile it is—perfect for casual dinners or impressing guests. And trust me, once you taste that garlicky aioli, you’ll want to drizzle it on everything.

Perfect Occasions to Serve This Dish

This Spanish Garlic Shrimp recipe shines at dinner parties, holiday gatherings, or even a cozy date night. It’s a great appetizer for tapas-themed evenings or a starter before paella. I’ve served it at birthday parties, family reunions, and even potlucks, and it always disappears fast. Pair it with a crisp white wine or sangria, and you’ve got a meal that feels like a vacation.

Ingredients: What You’ll Need

• For the potatoes:
• 1 cup extra virgin olive oil (300 ml)
• 3 medium potatoes
• A pinch of sea salt
• For the garlic shrimp:
• 3 tbsp extra virgin olive oil (45 ml)
• 6 garlic cloves
• 12 large raw shrimp, peeled and deveined
• ½ tsp smoked Spanish paprika (2 grams)
• A pinch of sea salt
• A dash of black pepper
• For the aioli:
• ½ cup low-fat mayonnaise (115 grams)
• 1 garlic clove
• 1 tsp lemon juice (5 ml)
• 1 tbsp extra virgin olive oil (15 ml)
• A pinch of sea salt
• A dash of black pepper
• Extras:
• A handful of fresh parsley, finely chopped

Substitution Options

Don’t have all the ingredients? No problem! Swap the low-fat mayonnaise with full-fat for a richer aioli. If you can’t find smoked Spanish paprika, regular paprika works too, though it won’t have the same depth. For a vegetarian twist, replace shrimp with sautéed mushrooms or roasted cauliflower. You can also use sweet potatoes instead of regular potatoes for a colorful twist.

Step 1: Preparing the Potatoes

Start by heating your olive oil in a large skillet over medium heat. While the oil warms, peel and slice the potatoes into thin rounds, about 0.6 cm thick. Once the oil is shimmering, carefully add the potato slices. Stir them every 3-4 minutes to ensure they cook evenly. Pro tip: Use a slotted spoon to flip the potatoes gently without breaking them. After 25 minutes, they should be golden and crispy. Remove them, place them on a paper towel-lined rack, and sprinkle with sea salt.

Step 2: Making the Garlic Shrimp

In a smaller skillet, heat 3 tablespoons of olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant and lightly golden. Now toss in the shrimp, sprinkling them with smoked paprika, sea salt, and black pepper. Cook for 2-3 minutes until the shrimp turn pink and opaque. The aroma of garlic mingling with paprika will make your kitchen smell amazing!

Step 3: Whipping Up the Aioli

In a small bowl, combine the mayonnaise, finely chopped garlic, lemon juice, olive oil, sea salt, and black pepper. Whisk until smooth and creamy. This aioli is the star of the show, so don’t rush it. Taste and adjust seasoning if needed. Chef’s tip: Let the aioli sit for 10 minutes before serving to let the flavors meld.

Step 4: Assembling the Dish

Arrange the crispy potatoes on a serving plate, top them with the garlicky shrimp, and garnish with fresh parsley. Serve the aioli on the side for dipping. The contrast of textures—crispy, tender, and creamy—makes this dish irresistible. Your guests won’t be able to resist grabbing seconds!

Timing: How Long Does It Take?

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

With just 45 minutes from start to finish, this dish is perfect for busy weeknights or last-minute entertaining.

Chef’s Secret

Here’s a little trick: Save the leftover olive oil from frying the potatoes. It’s infused with potato flavor and perfect for roasting vegetables or making salad dressings. Waste not, want not!

Extra Info: Fun Fact

Did you know that garlic has been used in Spanish cooking for centuries? It’s not just for flavor—it’s believed to have health benefits too, like boosting immunity. So go ahead, indulge guilt-free!

Necessary Equipment

You’ll need a large skillet, a smaller skillet, a slotted spoon, a whisk, a cutting board, and a sharp knife. A fine mesh strainer is handy for filtering the oil after frying the potatoes.

Storage Tips

Leftover potatoes can be stored in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F for 10 minutes to restore crispiness. Store the aioli separately in a jar with a tight lid; it will keep for 3-4 days. Avoid freezing the shrimp, as they lose texture when thawed. Always store components separately to maintain freshness.

If you plan to save the shrimp, cool them completely before refrigerating. They’ll stay good for 1-2 days. For best results, reheat gently in a skillet with a splash of olive oil.

Pro tip: Keep parsley fresh by wrapping it in a damp paper towel and storing it in a zip-top bag.

Tips and Advice

To take this dish to the next level, use high-quality extra virgin olive oil. It makes a noticeable difference in flavor. Also, don’t overcrowd the skillet when frying potatoes—cook in batches if needed. Finally, taste as you go. Adjust seasoning gradually for the perfect balance.

Presentation Tips

Serve this dish on a rustic wooden board for a tapas-bar vibe. Sprinkle extra parsley for a pop of color. Arrange the potatoes in a circular pattern, placing shrimp neatly on top. Add a small ramekin of aioli in the center for a restaurant-worthy touch.

Healthier Alternatives

1. Baked Potatoes: Skip frying and bake the potatoes with a light drizzle of olive oil for a lower-calorie option.
2. Zucchini Fries: Replace potatoes with zucchini sticks for a lighter base.
3. Grilled Shrimp: Grill the shrimp instead of sautéing to reduce oil usage.
4. Avocado Aioli: Blend avocado into the aioli for added creaminess and nutrients.
5. Turkey Bacon Bits: Top with crispy turkey bacon for extra protein.
6. Herb-Infused Oil: Use rosemary or thyme-infused oil for a unique twist.

Mistake 1: Overcrowding the Pan

When frying potatoes, overcrowding the pan leads to steaming instead of crisping. To avoid this, cook in small batches, ensuring each piece has enough space to fry evenly. Pro tip: Use two pans if necessary.

Mistake 2: Burning the Garlic

Garlic burns quickly, turning bitter. Keep the heat medium-low and stir constantly. If it starts browning too fast, remove it from the pan immediately.

Mistake 3: Skipping the Aioli Rest Time

Rushing the aioli means missing out on deeper flavors. Let it rest for at least 10 minutes to allow the garlic and lemon to meld with the mayonnaise.

Mistake 4: Overcooking the Shrimp

Shrimp cooks quickly, so keep an eye on them. Overcooked shrimp become rubbery. Aim for just pink and opaque, which takes only 2-3 minutes.

Mistake 5: Using Old Parsley

Wilted parsley lacks vibrancy and flavor. Always use fresh herbs for garnishing. They elevate the dish visually and taste-wise.

FAQ

What is Spanish Garlic Shrimp?

Spanish Garlic Shrimp, or gambas al ajillo, is a classic Spanish tapa featuring shrimp cooked in garlic-infused olive oil. Often served with crusty bread or crispy potatoes, it’s a beloved appetizer worldwide.

Can I make this dish ahead of time?

While it’s best served fresh, you can prep components like the aioli and sliced potatoes ahead of time. Store them separately and assemble just before serving.

What type of potatoes works best?

Yukon Gold or red potatoes are ideal because they hold their shape well and crisp up beautifully during frying.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Can I use frozen shrimp?

Fresh shrimp are preferred, but frozen shrimp work too. Just thaw them completely and pat dry before cooking to prevent excess moisture.

How do I store leftovers?

Store potatoes, shrimp, and aioli separately in airtight containers in the fridge. Reheat gently to preserve texture and flavor.

What wine pairs well with this dish?

A crisp white wine like Albariño or Sauvignon Blanc complements the garlicky flavors perfectly.

Can I add other spices?

Absolutely! Try adding a pinch of cayenne for heat or a dash of cumin for earthiness.

Why is my aioli too thin?

If your aioli is runny, it might need more mayonnaise or less lemon juice. Adjust gradually until you reach the desired consistency.

Can I double the recipe?

Yes, just ensure you have enough pans and oil to handle larger quantities without overcrowding.

Final Thoughts

This Spanish Garlic Shrimp recipe is a celebration of simplicity and bold flavors. Whether you’re hosting a party or craving a taste of Spain, it’s a dish that never disappoints. With crispy potatoes, garlicky shrimp, and creamy aioli, it’s a crowd-pleaser that’s easy to make and even easier to love. So grab your skillet and get cooking—you’re just 45 minutes away from a tapas masterpiece!