Low Sugar Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden garlic oil is one of those dishes that looks and smells impossibly impressive for how little effort it actually takes. Every ingredient here is clean and straightforward — plump shrimp, sliced garlic, red pepper flakes, good olive oil, a squeeze of lemon, and fresh parsley. There's no hidden sweetness to worry about, no sauces with sneaky added sugars, just pure savory flavor built from scratch in a single pan. The technique is all about timing: getting the garlic to that pale golden edge before the shrimp hit the pan means every bite is infused with rich, aromatic depth. A quick flip and a couple of minutes is all it takes to bring the shrimp to perfectly opaque, pink, and curled. Served straight from the skillet with lemon wedges on the side, this is the kind of meal that feels like a restaurant splurge but comes together entirely on your own terms.
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels, then season evenly with the salt and black pepper.
- 2
Pour the olive oil into a large (10–12-inch) skillet or cazuela and set over medium heat until the oil shimmers and a garlic slice dropped in sizzles immediately, about 2 minutes.
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