This tapas style Grilled Garlic Shrimp (Gambas al Ajillo) is the perfect appetizer for sharing with family and friends. The shrimp is garlicky with lemon and parsley and grilled to perfection.

Grilled Garlic Shrimp

One of my favorite things that I look forward to is heading over to my parents house and spending time with my family. It’s relaxing, it’s fun and it’s a no-fuss, no-frills affair.

We usually hang out and chat with some drinks and some apps (such as this garlic shrimp!) for a while before we all have a hand in making dinner. It’s times like these that I’m sure my mom was looking forward to as my brother, my sister and I all fought like cats and dogs 24/7 as we were growing up.

Now that the weather is getting warmer, we get to move our little get-togethers out of the kitchen and out to the patio. Which is exactly what we did on Mother’s Day last weekend. I brought over a couple bottles of Ribera del Duero and Rueda wines (one red, one white) and this fabulous garlic shrimp to throw on the grill.

Ribera y Rueda offers fabulous wines for fabulous people. Ribera y Rueda wines are perfect for pizza night, movie night, fancy dinners, game nights, anniversary parties, and even tater tots. For 2,000+ years, winemakers from Ribera and Rueda (located in northwest Spain about an hour away from Madrid) have cultivated what’s new and what’s next in every vineyard and vintage they produce. 

Rueda Verdejos (white grape varietal) are bright, crisp and creative. These went really well with the garlic shrimp. Too good. We ate a lot of shrimp and drank a lot of wine. Perfect mother’s day, right?!

Ribera del Duero Tempranillos (red grape varietal) are bold, rugged and ripe. We paired ours with steak for dinner. So good. I’m actually not a red wine drinker. As in, I never, ever choose it over white wine no matter what I’m eating.

However, I really enjoyed this one and was super sad when the bottle was gone. It’s on my insanely short list of reds I’ll drink. And by short list, it makes up 50% of the entire list. Told you it was short 😉

Ribera y Rueda wines say Sí to it all – I could totally get down with that. Especially when it involves wine. Or more specifically, Ribera y Rueda wines.

P.S. My birthday is coming up soon 😉 😉 😉

And by soon, I mean a few months. But it’s never to early to drop some hints.

But this shrimp! This garlic shrimp recipe is a cinch to whip up. Plus shrimp seems so fancy and impressive when you’re serving it to people.

They’ll think you spent a ton of time making it when really, you didn’t. The marinade comes together in 5 minutes and the shrimp cooks in about the same amount of time.

Letting the shrimp rest in the fridge takes up the most time, and that doesn’t require any work on your part. That’s the best kind of cooking – easy and impressive.

If you’re looking for more shrimp dishes to try, this Malaysian Prawn Sambal. So flavorful!

Make this, along with my Sausage Stuffed Olives, Gluten Free Sticky Barbecue Wings, and Quick and Easy Slow Cooker Corn Dip and you’ll be the appetizer champ.

Enjoy!

Be sure to check out the Ribera y Rueda Tumbler page for more wine pairings, a wine-themed playlist, and product locator.

Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!

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Grilled Garlic Shrimp (Gambas al Ajillo) with Ribera y Rueda Wine

5 from 6 ratings

This tapas style Grilled Garlic Shrimp (Gambas al Ajillo) is the perfect appetizer for sharing with family and friends. The shrimp is garlicky with lemon and parsley and grilled to perfection.

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 35 minutes minutes

By: Sharon Lachendro

Print Rate Pin

Ingredients

• 1 1/2 lb. extra large raw shrimp peeled and de-veined
• 4 cloves garlic minced
• 3 Tbsp parsley chopped
• 2 Tbsp extra virgin olive oil
• juice of half a lemon about 2 Tbsp

Instructions

• In a small bowl, whisk together the garlic, parsley, olive oil, and lemon juice. Add the shrimp to a resealable ziplock back and pour the marinade over the shrimp. Refrigerate for about 30 minutes.
• Preheat grill and thread the shrimp onto metal skewers. Grill the shrimp over medium heat for about 1 1/2 – 2 1/2 minutes per side (depending oh the size of your shrimp and temperature of the grill). The shrimp will be pink on the outside and opaque in the middle.

Notes

This recipe will serve 4-6 as an appetizer. For a main dish, you may want to double the recipe.

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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