Spanish Garlic Prawns

Spanish Garlic Prawns

Spanish Garlic Prawns.  A favourite tapas dish for many. Easy, authentic and delicious.  In Spanish the dish is called Gambas al ajillo, perfect served with crusty fresh bread and slices of lemon.


900 g raw king prawns, peeled and butterflied

Fresh parsley, chopped

5 ml chili flakes (smoked paprika) or 5 ml pimentos (smoked paprika)

60 ml olive oil

4-6garlic cloves, thinly sliced

60  ml dry sherry, fino is good

Heat the oven to 220C/fan 200C/gas 7.

Preparing prawns: To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.

Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.

Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.

Sprinkle with the parsley and serve with crusty bread & lemon wedges.

Spanish Garlic Prawns

OR Spanish Garlic Prawns

14cup olive oil

14cup butter

1 12lbs prawns, peeled and deveined

4 -6 garlic cloves, minced (more if you are a garlic lover)

14cup fresh lemon juice

1teaspoon paprika

12teaspoon red pepper flakes (to taste)

4tablespoons flat leaf parsley, chopped

salt and fresh ground pepper



In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Prawns and Garlic and sauté quickly for about 2-3 minutes.

Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.

Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.

Prawn Or Shrimp?

You can of course also use ‘shrimp’ as, although not exactly the same, they are pretty interchangeable. It may depend on where you are  and which of the two is more available, prawn or shrimp. Just try to get some decent sized ones basically the bigger the better.


Join the Benidorm Seriously Facebook Group

Have Your Say

Pinned Items
Recent Activities
There are no activities here yet
No Internet Connection