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gambas al ajillo pintxo recipe

Gambas al Ajillo Pintxo Recipe

David Pope
This simple gambas al ajillo pintxo recipe is the perfect way to impress your guests with no work at all! Bring the flavors of Spain into your kitchen with just a few simple steps.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Cuisine Spanish
Servings 12 servings
Calories 82.68 kcal


  • 36 large shrimp ideally whole (with heads and shells on) or at least with the tails still on. If you can't find shrimp this way, however, no problem!
  • 5 cloves of garlic
  • 6 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • Parsley chopped, to serve
  • Sea salt flakes to serve
  • 12 long metal skewers


  • If you have whole shrimp, remove the shrimp heads, shells, and legs, leaving the tails on. To prepare for cooking, add three raw shrimp to each of your skewers by piercing them at each end (once at the tip and once just above the tail. They should look like the letter C on the skewer).
  • Meanwhile, place a large skillet (large enough to fit your skewers) over medium-high heat. Add the olive oil, and when hot, the garlic. When the garlic is aromatic (about 1 minute), place the skewers, 3 at a time, in the skillet. Saute for 3-5 minutes on each side or until golden and cooked through. (You can add a bit more oil to the pan if the shrimp start sticking).
  • Remove from the pan and place on a plate, dressing with lemon juice. Garnish with parsley, flakes of sea salt, and serve with crusty bread.


Calories: 82.68kcalCarbohydrates: 0.69gProtein: 3.78gFat: 7.26gSaturated Fat: 1gCholesterol: 45.36mgSodium: 142.85mgPotassium: 23.28mgFiber: 0.03gSugar: 0.11gVitamin A: 26.68IUVitamin C: 3mgCalcium: 28.36mgIron: 0.46mg
Keyword Gambas al Ajillo Pintxo, skewered shrimp, Spanish shrimp
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