Gambas Al Ajillo – Barbecued Chili Garlic Shrimp

Recipes in this PostGambas Al Ajillo - Barbecued Chili Garlic Shrimp

I will admit I have been remiss at not sharing this recipe earlier. As I was going through photos that my friend sent me from Memorial Day, I happened upon this one, and forgot that I had never shared this with any of you. This dish is so simple, great as an appetizer, or you could have it with rice and something green as a main dish. I actually made this on my Weber, but you could also make it on the stove top.

I subscribe to Saveur Magazine‘s digital edition, and was thrilled to find this recipe in their June/July edition. I adapted it to the ingredients I had available, and it was fantastic.

Recipe: Gambas Al Ajillo – Barbecued Chili Garlic Shrimp


  • 3/4 cup olive oil
  • 10 cloves garlic, finely chopped
  • 1 tablespoon Chipotle powder
  • 1 1./2 lb. raw medium shrimp, peeled and deveined, tails removed
  • Sea salt
  • Freshly ground black pepper, to taste
  • 2 tbsp. roughly chopped parsley, for garnish
  • Rustic country bread, for serving


  1. Heat a grill set up for the Indirect Method, keeping one side of the grill without coals.
  2. Heat a cazuela or 10″ cast-iron skillet on the grill until hot.
  3. Add oil, garlic, and chili.
  4. Cook, stirring occasionally, until garlic is golden, 3-5 minutes.
  5. Add shrimp, salt, and pepper.
  6. Stir to coat in hot oil, and cook until shrimp are pink and cooked through, 2-3 minutes more.
  7. If the outside starts to burn before the shrimp are fully cooked, move the pan to the cooler side of the grill until done.
  8. Stir in parsley and serve with bread on the side for dipping.

Quick notes

The original recipe is at Saveur, but differs only in the type of chili used.

Preparation time: 5 minute(s)

Cooking time: 5 minute(s)

Diet type: Pescatarian

Number of servings (yield): 4

Culinary tradition: Uruguay

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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