Anti Inflammatory Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlic-infused olive oil is one of those dishes that feels indulgent but is actually built on some of the most nourishing ingredients around. Extra-virgin olive oil is a cornerstone of anti-inflammatory eating, and here it does double duty as both cooking fat and sauce, soaking up the flavor of six cloves of thinly sliced garlic and a hit of red pepper flakes. Shrimp are a lean, high-protein seafood that fit naturally into a whole-foods approach, and the recipe keeps things clean — no heavy cream, no refined starches, just bright lemon juice and fresh parsley to finish. The whole thing comes together in a single skillet in well under 20 minutes, making it an easy weeknight win that serves four without any fuss. Bring it straight to the table in the pan and let everyone tear into it with crusty bread or spoon it over rice to catch every drop of that fragrant oil.
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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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