📝 About This Recipe
Transport your taste buds to a sun-drenched tapas bar in Madrid with this modern take on the classic Gambas al Ajillo. Traditionally swimming in a pool of olive oil on a stovetop, this air-fried version achieves that signature garlicky snap and succulent texture with a fraction of the mess. It features plump, jumbo shrimp infused with smoky pimentón, toasted garlic, and a hint of chili heat for a truly addictive appetizer.
🥗 Ingredients
The Shrimp
- 1 pound Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1/4 teaspoon Baking Soda (the secret for a 'snappy' texture)
- 1/2 teaspoon Kosher Salt
The Garlic Infusion
- 1/3 cup Extra Virgin Olive Oil (use high-quality Spanish oil if possible)
- 8 pieces Garlic Cloves (thinly sliced into chips)
- 1-2 pieces Dried Guajillo or Arbol Chili (sliced into rings, seeds removed for less heat)
- 1/2 teaspoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet variety)
- 1 tablespoon Dry Sherry (Fino or Amontillado) (optional, for authentic depth)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Finish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 piece Lemon (cut into wedges for squeezing)
- 1 loaf Crusty Baguette (sliced and toasted for dipping)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with the baking soda and kosher salt. Let them rest in the refrigerator for 15 minutes; this ensures a firm, 'pop-in-your-mouth' texture.
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2
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
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3
While the air fryer preheats, find a small oven-safe baking dish or a shallow tin foil pan that fits comfortably inside your air fryer basket.
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4
In the baking dish, combine the extra virgin olive oil, sliced garlic chips, and the sliced dried chili.
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5
Place the dish with the oil and garlic into the air fryer and cook for 3-4 minutes, or until the garlic just starts to turn golden and fragrant. Watch closely so it doesn't burn.
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6
Carefully remove the hot dish from the air fryer. Stir in the smoked paprika, black pepper, and the dry sherry if using. The oil will sizzle beautifully.
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7
Add the chilled shrimp into the hot garlic oil in a single layer. Use tongs to ensure every shrimp is well-coated in the infused oil.
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8
Place the dish back into the air fryer basket. Air fry at 400°F (200°C) for 4-6 minutes.
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9
Halfway through (around the 3-minute mark), pause the air fryer and quickly toss the shrimp to ensure even cooking and oil distribution.
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10
The shrimp are done when they are opaque, pink, and have curled into a 'C' shape. Avoid overcooking, which leads to a 'U' shape and rubbery texture.
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11
Remove the dish from the air fryer. The oil should still be bubbling slightly.
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12
Garnish immediately with the freshly chopped parsley and a squeeze of lemon juice to brighten the flavors.
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13
Serve immediately while sizzling, directly in the dish, with plenty of crusty bread on the side to soak up the liquid gold garlic oil.
💡 Chef's Tips
Always pat your shrimp bone-dry before seasoning; moisture is the enemy of a good sear. Don't skip the baking soda; it raises the pH of the shrimp, helping them brown better and stay plump. Slice your garlic consistently; paper-thin slices cook evenly, while uneven chunks may leave some pieces raw and others burnt. If you don't have a small baking dish, you can make a 'boat' out of double-layered heavy-duty aluminum foil. For a spicier kick, lightly crush the dried chili rings before adding them to the oil to release more seeds.
🍽️ Serving Suggestions
Pair with a chilled glass of Spanish Albariño or a crisp Manzanilla Sherry. Serve alongside a bowl of Marcona almonds and some Manzanilla olives for a full tapas spread. Provide a side of Aioli for those who want an extra creamy, garlicky dipping experience. Accompany with a simple tomato salad (Ensalada de Tomate) to cut through the richness of the oil. Use any leftover garlic oil the next day to toss with pasta or drizzle over grilled vegetables.