Artificial Flavors Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a skillet of sizzling shrimp swimming in golden, garlicky olive oil — this Spanish classic is pure, unapologetic flavor. Every single ingredient here is whole and recognizable: fresh shrimp, real garlic, extra-virgin olive oil, red pepper flakes, lemon juice, and parsley. There are no flavor packets, no seasoning blends with mystery additives, and no shortcuts that sneak in unwanted extras — just honest cooking that tastes extraordinary. The technique is straightforward: bloom the garlic and chili in hot oil until fragrant, then let the shrimp cook fast over high heat so they stay juicy and tender rather than rubbery. A squeeze of fresh lemon and a shower of chopped parsley at the end brighten the whole pan and add a pop of color. It comes together in minutes and goes straight to the table from the skillet, which means less cleanup and maximum drama at dinner. Serve it with crusty bread to mop up every last drop of that infused oil — you will absolutely want to.
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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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