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Gambas al Ajillo

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic Gambas al Ajillo brings the vibrant flavours of a Spanish tapas bar into your home kitchen. Sizzling in high-quality olive oil infused with toasted garlic and a hint of dried chilli, these succulent prawns are finished with a splash of brandy for a sophisticated depth of flavour. It is a simple, fragrant dish that relies on fresh ingredients and quick cooking to maintain the delicate texture of the seafood.

As a diabetes-friendly option, this recipe is naturally low in carbohydrates and high in protein, making it an excellent choice for a light lunch or a savoury starter. Serve these garlic prawns immediately while the oil is still bubbling, perhaps accompanied by a crisp green salad or steamed seasonal vegetables to keep the meal balanced and nutritious.

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Ingredients for Gambas al Ajillo

  • 60ml olive oil

  • 20 garlic cloves, thinly sliced

  • 20 large prawns, peeled, deveined

  • 1 chilli de árbol, crumbled

  • 2 teaspoons brandy

  • Kosher salt

  • Finely chopped parsley (for serving)

How to make Gambas al Ajillo

Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.

Add prawns and chilli de árbol to skillet and cook, tossing constantly, until prawns are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.

To serve, divide prawns among plates and scatter parsley over top.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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