Artificial Food Coloring Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlicky olive oil is one of those dishes that looks impressive but comes together in minutes with nothing but whole, recognizable ingredients. Every component here — shrimp, garlic, red pepper flakes, lemon, parsley, olive oil — is exactly what it says it is, which makes this a genuinely stress-free choice for anyone avoiding synthetic dyes and additives. Packaged seafood dishes and restaurant versions can hide surprising extras in their sauces or seasonings, but this recipe keeps everything clean and transparent from start to finish. The technique is simple: bloom the garlic and chili in shimmering olive oil, add the shrimp, and let the heat do the work in just a few minutes. A squeeze of fresh lemon and a shower of chopped parsley at the end brighten the whole pan without reaching for anything artificial. Serve it straight from the skillet with crusty bread to soak up every drop of that fragrant oil, and it's the kind of meal that feels like a special occasion even on a Tuesday.
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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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