Barley Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver this much flavor with this little effort — sizzling shrimp bathed in fragrant olive oil, golden garlic, and a kick of red pepper flakes is the kind of thing that makes everyone lean in the moment it hits the table. This classic Spanish tapas preparation is naturally free of grains and grain-derived ingredients, so there's nothing to swap out or work around; every component here is exactly what it looks like. The technique is straightforward: dry the shrimp well, let the garlic turn pale gold in shimmering olive oil, then cook the shrimp hot and fast until they're pink, curled, and just opaque. A squeeze of fresh lemon juice and a shower of flat-leaf parsley at the end brighten the whole pan and balance the richness of the oil. Serve it straight from the skillet — that's not laziness, that's authenticity. Crusty bread alongside is optional but highly encouraged for soaking up every last drop of that garlicky, spiced 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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