Brazil Nut Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver this much flavor with this little effort — a sizzling skillet of garlicky, olive-oil-bathed shrimp is one of those recipes that feels far more impressive than the work involved. The technique is all about heat and timing: the garlic goes in first, coaxing out its sweetness and a little nuttiness before the shrimp hit the pan, and the whole thing comes together in just a few minutes of active cooking. A hit of red pepper flakes keeps things lively, while fresh lemon juice and parsley stirred in at the end brighten every bite. Because this dish is built entirely from whole, straightforward ingredients — shrimp, olive oil, garlic, citrus, herbs — there are no hidden additives or processed components to second-guess, which makes it a genuinely clean and worry-free choice. Tree nut concerns, including those around brazil nuts, simply don't apply here; nothing in this recipe comes close to that territory. Serve it straight from the pan with crusty bread to soak up that golden, fragrant oil, and watch it disappear before it even has a chance to cool 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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