Similar to the Spanish Gambas al Ajillo, this Filipino version is quick to prepare and ready in less than 20 minutes. Enjoy it as a pulutan or as a main dish with rice for a simple yet satisfying meal.
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What is Gambas?
Gambas is a Spanish term that generally refers to shrimp or prawns. Gambas al Ajillo is a tapas dish with shrimp cooked in olive oil and a generous amount of garlic, often including red pepper flakes or chili for added heat. It is served in a small clay dish, sizzling hot, alongside crusty bread for dipping in the flavorful oil.
In Filipino cuisine, "Gambas," is cooked in a similar way but may also include ingredients like soy sauce, local spices, and vegetables such as bell peppers. It is often served sizzling, presented in a hot skillet or plate, and served as pulutan (snack consumed with alcoholic beverages) or enjoyed with rice.
Ingredients you'll need
Notes and substitutions
- Shrimp: Medium to large shrimp, categorized as "16/20" or "21/25" (indicating the number of shrimp per pound), are recommended. These sizes are ideal as they are substantial enough to retain a juicy, tender texture when cooked, yet small enough to absorb the flavors of garlic and olive oil.
- Extra-virgin olive oil: It is traditionally used for its flavor, but any high-quality oil will work.
- Tomato paste: A concentrated form of tomatoes with a rich and intense flavor that adds depth and subtle sweetness when caramelized.
- Spices: Paprika is typically mild (except for hot paprika) and sweet, while crushed red pepper is sharper with more pronounced spiciness. For alternatives, cayenne pepper can increase the heat, while chili powder offers a milder spice.
How to make this recipe
Step 1: Season and sear the shrimp
Rinse the shrimp and pat dry with paper towels. Season with salt.
In a skillet, add a bit of extra-virgin olive oil to coat the bottom and set to medium-high heat. To get that slightly charred exterior, make sure the skillet is very hot before adding the shrimp.
Sear the shrimp in a single layer without overcrowding the pan, about a minute on each side. Do not move them too much to allow them to develop a nice, golden-brown crust.
PRO TIP: Shrimp cook very quickly and can easily become rubbery if overcooked. Watch for the color change; they are ready when they turn opaque pinkish-white. Keep in mind that the residual heat will continue to cook them, so it's best to take them off the heat just before they're fully done.
Step 2: Sauté garlic
Clean the skillet if necessary, then add the rest of the extra-virgin olive oil. Set it to medium heat, then add the garlic and sauté until just golden. Be careful not to overcook the garlic, as it can turn bitter if it browns too much.
Step 3: Sauté tomato paste and spices
Add the tomato paste, paprika, and crushed red pepper. Sauté until the tomato paste begins to caramelize, about a minute. Season the oil mixture with a pinch of salt.
Step 4: Add shrimp
Add the shrimp back into the skillet, then turn off the heat. Coat each piece with the oil mixture. Turn off the heat.
Step 5: Squeeze fresh calamansi or lemon
Squeeze fresh calamansi or lemon juice over the shrimp to brighten the flavors and add a fresh, zesty note to the dish.
Serve your Gambas with rice for a hearty meal or as pulutan enjoyed with your alcoholic beverage. Garnish with chopped parsley, chives, or scallions, then serve with lemon wedges.
Recipe FAQs
Yes. Just make sure to thaw them properly. You can place them in the refrigerator overnight or for several hours. If you're short on time, place them in a colander under cold running water. Avoid using warm water, as this can cause the shrimp to begin cooking unevenly and affect their texture. Once thawed, pat them dry with paper towels so they sear nicely in the skillet.
Shrimp cook quickly and are done when they turn pink and opaque. It usually takes just a couple of minutes.
Gambas al Ajillo is a garlic-heavy dish, so feel free to use several cloves. The amount can be adjusted according to your taste preference.
Yes! You can add ingredients like bell peppers for sweetness, chayote for a crisp texture, tomatoes, onions, and fresh herbs like parsley or cilantro.
Explore more pulutan ideas
- Sisig: A savory, tangy dish with chopped pork and liver, onions, and chili peppers. Tofu and Bangus Sisig are non-meat varieties.
- Lechon Kawali: Crispy, deep-fried pork belly, sometimes air-fried, known for its tender meat and crunchy skin, often served with a liver sauce or vinegar dipping sauce.
- Kinilaw: A Filipino version of ceviche, made with raw fish cured in vinegar or calamansi juice, mixed with onions, ginger, and chili peppers.
- Adobong Mani: Salted and fried peanuts, often with garlic.
- Inihaw na Isda: Grilled fish, typically marinated with vinegar and spices before being grilled over charcoal.
- Crispy Pata: Deep-fried pork hock or knuckle with crispy skin and tender meat, served with a soy-vinegar dip.
Other seafood recipes you may like
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📖 Recipe
Gambas Recipe
Equipment
- Skillet
Ingredients
- 1 pound large shrimp peeled and deveined; see note
- ½ cup extra virgin olive oil see note
- 8 cloves garlic thinly sliced
- 1 tablespoon tomato paste see note
- 1 teaspoon paprika see note
- ½ teaspoon crushed red pepper see note
- Lemon wedges for serving
- Salt to taste
- Fresh parsley or chives chopped, for garnish
Instructions
- Rinse the shrimp and pat dry with paper towels. Season with salt.
- In a skillet, add a bit of extra-virgin olive oil to coat the bottom and set to medium-high heat. To get that slightly charred exterior, make sure the skillet is very hot before adding the shrimp. Sear the shrimp in a single layer without overcrowding the pan, about a minute on each side. Do not move them too much to allow them to develop a nice, golden-brown crust.PRO TIP: Shrimp cook very quickly and can easily become rubbery if overcooked. Watch for the color change; they are ready when they turn opaque pinkish-white. Keep in mind that the residual heat will continue to cook them, so it's best to take them off the heat just before they're fully done.
- Clean the skillet if necessary, then add the rest of the extra-virgin olive oil. Set it to medium heat, then add the garlic and sauté until just golden. Be careful not to overcook the garlic, as it can turn bitter if it browns too much.
- Add the tomato paste, paprika, and crushed red pepper. Sauté until the tomato paste begins to caramelize, about a minute. Season the oil mixture with a pinch of salt.
- Add the shrimp back into the skillet, then turn off the heat. Coat each piece with the oil mixture. Turn off the heat.
- Squeeze fresh lemon juice over the shrimp to brighten the flavors and add a fresh, zesty note to the dish.
- Garnish with chopped parsley, chives, or scallions, then serve with lemon wedges.
Notes
- Shrimp: Medium to large shrimp, categorized as "16/20" or "21/25" (indicating the number of shrimp per pound), are recommended. These sizes are ideal as they are substantial enough to retain a juicy, tender texture when cooked, yet small enough to absorb the flavors of garlic and olive oil.
- Extra-virgin olive oil: It is traditionally used for its flavor, but any high-quality oil will work.
- Tomato paste: A concentrated form of tomatoes with a rich and intense flavor that adds depth and subtle sweetness when caramelized.
- Spices: Paprika is typically mild (except for hot paprika) and sweet, while crushed red pepper is sharper with more pronounced spiciness. For alternatives, cayenne pepper can increase the heat, while chili powder offers a milder spice.
Lynn
Delicious!!!
Nora Reyes
Thank you, Lynn!