Gambas Al Ajillo with Zoodles

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Gambas Al Ajillo

This classic Spanish tapas dish is traditionally served sizzling hot with crusty bread for dipping in oil, but here, we’re swapping the bread for zucchini noodles and turning it into a complete meal, instead of an appetizer! 

Gambas Al Ajillo

I love tapas and one of my go-to dishes to order when I’m having tapas at a restaurant is Gambas al Ajillo, a garlicky shrimp that’s traditionally given with bread to dip into the oil and garlic that’s at the bottom of the vessel it’s served in.

Gambas Al Ajillo

The cooked shrimp in the oil, garlic, lemon, parsley, and sherry is divinely tasty, but the best part is dipping that crusty bread in the sauce at the bottom of the dish. Here, we’re replacing bread with zucchini noodles to turn this into a pasta dish and now, the zucchini soaks up the sauce in the bottom of the pan for a sensationally delicious meal.

If you love garlic and zest, you’ll love this meal. I wanted to keep this as true to Gambas al Ajillo as possible, but you could amp this up a notch by adding some chorizo and lima beans.

Gambas Al Ajillo

This could even be served as an appetizer or tapas, if served in small portions- it’s light enough to be an appetizer.

You’re going to love this spiralized spin on tapas! And let me know what your favorite tapas is and I’ll transform it into something #inspiralized!



Gambas Al Ajillo

Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • 1/4 cup olive oil
  • ¼ cup thinly sliced garlic
  • 1 small dried hot red chile seeded and minced
  • 1.5 pounds shelled and deveined large shrimp tails on
  • 2 tablespoons dry sherry
  • 1 teaspoon finely grated lemon zest
  • ½ cup minced parsley
  • 2 zucchinis Blade D, noodles trimmed


  • Heat the oil and garlic in a large skillet (preferably cast iron) over medium-low heat, stirring occasionally until the garlic is fragrant and just browning, about 7 minutes. Add the dried chile and cook for 30 seconds or until fragrant.
  • As the garlic cooks in the oil, season the shrimp with salt. Set aside.
  • Add the shrimp to the skillet and cook for 2-3 minutes, flip, and cook another 2 minutes. Stir in the sherry, lemon zest, parsley, and season again with salt. Using tongs, transfer the shrimp to a bowl and add the zucchini noodles to the skillet. Raise the heat on the skillet and toss until cooked to your preference, about 5 minutes. Turn off the heat, add the shrimp back, and serve.

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Diane says:
Looking forward to making this. What do you recommend as a non-alcoholic substitute for sherry?
Meaghan says:
White vinegar works or any other substitute you prefer - there are a few!
Julie Soupley says:
Is the olive oil measurement correct?
Meaghan says:
Great catch! It's actually 1/4 cup olive oil - thank you so much for letting us know.

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

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While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.