Caffeine Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlicky olive oil is one of those dishes that looks and smells impossibly impressive for how little effort it actually takes. This classic Spanish tapas staple is naturally free of any stimulants — no coffee, tea, chocolate, or hidden additives anywhere in sight, just clean, whole ingredients you can feel good about. The magic here is in the technique: dry shrimp hit a shimmering pan of fragrant olive oil already bloomed with sliced garlic and red pepper flakes, so every bite carries that deep, slightly spicy, savory punch. A quick flip, a squeeze of fresh lemon, and a shower of flat-leaf parsley is all it takes to bring the whole thing together. Serve it straight from the skillet with extra lemon wedges and some crusty bread to soak up every last drop of that infused oil — it disappears fast, so don't be surprised if you find yourself making a second batch.
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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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