Beef Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a sizzling pan of garlicky shrimp pulled straight from the stove and set right on the table. This classic Spanish tapas recipe is built entirely around seafood, olive oil, and bold aromatics — no beef, no meat-based stocks, nothing to second-guess. The magic happens fast: thinly sliced garlic blooms in shimmering extra-virgin olive oil alongside red pepper flakes, then plump shrimp go in and cook in just a few minutes until pink, curled, and perfectly opaque. A hit of fresh lemon juice and a shower of flat-leaf parsley at the end brighten everything up and keep the flavors clean and vibrant. Serve it straight from the skillet with crusty bread to soak up every last drop of that fragrant, spicy oil — it's the kind of dish that disappears before you've even sat down.
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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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