Spanish Gambas al Ajillo White Bean Dip

Name: Spanish Gambas al Ajillo White Bean Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 15 oz (425 g) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed; 12 oz (340 g) medium shrimp (41–50 per pound), peeled and deveined, peeled, deveined, patted dry; 6 cloves (30 g) garlic cloves, thinly sliced, thinly sliced; ½ cup (120 ml) extra-virgin olive oil, divided; 1 tsp (3 g) smoked paprika (pimentón de la Vera); 1 tbsp (15 ml) dry sherry vinegar (or red wine vinegar); ¼ cup (60 ml) low-sodium chicken or vegetable broth; to taste sea salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional for heat) (optional); 2 tbsp (8 g) fresh flat-leaf parsley, chopped, chopped (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish-inspired dip blending tender shrimp infused with garlic and olive oil with creamy white beans. The shrimp are gently cooked in a fragrant garlic oil, then folded into a smooth bean purée along with smoked paprika and sherry vinegar for depth. Serve warm or at room temperature with crusty bread, crudités, or crispy chips for dipping.

Prep: 15 min
Cook: 15 min
Wait: 5 min
Total: 35 min
Makes: About 2 cups (500 ml) dip; serves 6 as an appetizer

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Steps

Before you start

Pat the shrimp dry before cooking so they sear properly.
Have all ingredients measured and at hand before you begin cooking.
Use good-quality Spanish olive oil for the best flavor.

1
Warm the beans
- In a medium saucepan over medium heat, add the drained and rinsed white beans with the chicken broth (60 ml/¼ cup).
- Stir occasionally and let them warm through for about 3–4 minutes.
- Season lightly with sea salt and black pepper.
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Ready when: Beans are steaming and heated throughout
2
Sear the shrimp
- Heat 2 tablespoons (30 ml) of the olive oil in a small skillet over medium-high heat.
- Once shimmering, add the patted-dry shrimp and cook for 1–1½ minutes per side, just until they turn pink and opaque.
- Do not overcook.
- Transfer the shrimp to a clean plate.
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Ready when: Shrimp are bright pink and opaque throughout
Tip: Overcooked shrimp become rubbery; cook just until opaque, then remove immediately.
3
Infuse the oil with garlic
- In the same skillet, reduce heat to medium-low.
- Add the remaining 6 tablespoons (90 ml) of olive oil and the thinly sliced garlic.
- Cook gently for 2–3 minutes, stirring occasionally, until the garlic is golden and fragrant but not browned.
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Ready when: Garlic is pale golden and fragrant
Tip: Keep heat medium-low to prevent garlic from burning; burned garlic tastes bitter.
4
Blend the bean base
- Transfer the warm beans and their liquid to a food processor.
- Add the smoked paprika, sherry vinegar, and a pinch of sea salt.
- Blend until smooth and creamy, about 1–2 minutes.
- If the mixture is too thick, add 1–2 tablespoons of water.
- The dip should be similar in texture to hummus.
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Ready when: Mixture is smooth and creamy
Tip: If using an immersion blender, transfer beans to a bowl and blend there to avoid splashing.
5
Combine and finish
- Return the blended bean mixture to the saucepan over low heat.
- Gently fold in the cooked shrimp, the garlic-infused oil from the skillet, and red pepper flakes if using.
- Stir gently until warmed through and well combined, about 1–2 minutes.
- Taste and adjust seasoning with sea salt, black pepper, or additional sherry vinegar as needed.
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Ready when: Dip is warm throughout and shrimp are heated
Tip: Fold gently to avoid breaking up the shrimp; you want small pieces visible in the creamy dip.
6
Serve
- Transfer the dip to a serving bowl.
- Drizzle with a little extra olive oil and garnish with fresh parsley if desired.
- Serve warm or at room temperature with toasted baguette slices, pita chips, crackers, or fresh vegetables (bell peppers, cucumber, radishes, endive).

Good to know

Tips

For the best flavor, use Spanish extra-virgin olive oil and authentic smoked paprika (pimentón de la Vera) from La Vera region in Spain.
Pat the shrimp completely dry before searing; any moisture will cause them to steam rather than sear, resulting in a pale, rubbery texture.
Do not skip the low-heat infusion of the garlic in oil—this mellows the garlic's harshness and builds the dip's signature flavor.
Serve the dip while still warm to enjoy the best texture and flavor; the shrimp and bean flavors meld beautifully as it cools, but reheating it gently brings back the warmth and aroma.

Make ahead

Prepare the bean purée (steps 1 and 4) up to 1 day ahead. Store in an airtight container in the refrigerator. On serving day, sear the shrimp and make the garlic oil, then fold everything together and warm through gently before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warm through (3–4 minutes). Do not microwave, as the shrimp can toughen. The dip is also delicious served at room temperature. Do not freeze; the texture of the shrimp and beans becomes grainy upon thawing.

Substitutions

canned white beans (cannellini or great northern), drained and rinsed → Cannellini beans or great northern beans (use the same amount drained and rinsed). Any mild, creamy white bean works; avoid beans with strong earthy flavors like kidney beans.
smoked paprika (pimentón de la Vera) → Sweet paprika or regular paprika (1 tsp, though the smoky depth will be less pronounced). True Spanish smoked paprika (pimentón de la Vera) is ideal; regular paprika is a good substitute but milder.
dry sherry vinegar (or red wine vinegar) → Red wine vinegar or white wine vinegar (use 1 tbsp). Sherry vinegar has a mild, slightly sweet character; red wine vinegar is more tangy.
medium shrimp (41–50 per pound), peeled and deveined → Chopped white fish such as cod or halibut, or diced scallops (use the same weight, adjusting cook time to 2–3 minutes for fish). Maintain the seafood theme while accommodating allergies or preferences.