Alpha Gal Friendly Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling in a pool of fragrant olive oil, this classic Spanish tapas dish is pure, unapologetic flavor — garlicky, a little spicy, and finished with a bright hit of lemon. For anyone navigating alpha-gal syndrome, seafood like shrimp is a natural go-to, and this recipe leans into that beautifully with an entirely mammal-free ingredient list from start to finish. No butter, no meat-based stocks, no hidden animal fats — just olive oil, fresh garlic, red pepper flakes, and good shrimp doing exactly what they do best. The technique is straightforward: get the oil shimmering, coax the garlic to golden, then let the shrimp cook fast over higher heat until they're pink, curled, and just opaque. A squeeze of lemon and a shower of fresh parsley at the end pull everything together into something that tastes far more impressive than the effort involved. Serve it straight from the pan with crusty bread for soaking up that deeply savory oil, or plate it alongside rice for a more substantial meal. It's the kind of dish that disappears fast no matter how you serve it.
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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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