What Spanish dish is made with shrimp sautéed in garlic and olive oil?

The Spanish dish made with shrimp sautéed in garlic and olive oil is gambas al ajillo.

The name means “shrimp with garlic.” The dish is usually cooked quickly in a small earthenware dish or frying pan, where olive oil is gently infused with sliced garlic. Shrimp are then added, often with dried chili or hot paprika, and cooked until just tender. The sizzling oil is an important part of the dish and is commonly mopped up with crusty bread.

Gambas al ajillo is strongly associated with Spanish tapas culture, especially bars and restaurants in Madrid, although it is served throughout Spain. Recipes vary: some use parsley, lemon, or chili, while others keep the ingredients limited to shrimp, garlic, olive oil, and salt.

A common mix-up is “camarones al mojo de ajo,” a related shrimp-and-garlic preparation from Mexico. The Spanish dish is also distinct from gambas pil pil, whose defining feature is an emulsified, spicy sauce rather than simply garlic-infused olive oil.