Camarones al Ajillo – Shrimp with garlic

Camarones al Ajillo – Shrimp with garlic


  • Pimientos Morrones (yesterday’s post)
  • 2 lbs tiger shrimps (1 kg)
  • 2 teaspoons salt
  • 1 teaspoon Spanish paprika (pimentón dulce español)
  • 5 garlic cloves – crushed or thinly sliced
  • Olive oil
  • 2 Baguettes
  • pepper to taste


  1. Fry the shrimps in olive oil.  I prefer to do this in 3 batches.  This allows me to fry the shrimps quickly and avoid that they loose too much water – so that they remain tender!
  2. When I’m on the third batch, I’ll make some space on the pan, add the spanish paprika so it fries a little bit, and then add the garlic.  When the garlic has fried a little bit (do not let it burn or it will ruin your dish!!!), add the already fried shrimps.
  3. Add the pimientos morrones (roasted peppers). It should have enough juice to make a nice sauce.  If there is not enough, add some more olive oil.  Now add the salt and finish cooking.
  4. When the shrimps finished cooking, add the parsley.  Toss and it should be ready to serve.  Taste for salt – this dish requires quite a bit of salt.  That is due to the grilled peppers.

This dish is best served with baguettes or any nice crust bread.

Serves 4.