Almond Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver as much flavor for as little effort as this classic Spanish tapas staple. Plump, juicy shrimp are seared in a pool of fragrant olive oil alongside thinly sliced garlic and a kick of red pepper flakes, then finished with a bright squeeze of lemon and a shower of fresh parsley. The whole thing comes together in one skillet and goes straight to the table, which is exactly how it's meant to be served. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, bold Mediterranean cooking. The key is getting the oil hot enough that the garlic turns pale golden and fragrant without burning, which takes only a couple of minutes and rewards you with deeply savory, infused oil that coats every shrimp. Serve it with crusty bread to soak up every last drop of that garlicky pan sauce, or alongside a simple salad for a light but satisfying meal.
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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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