Carrageenan 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. Every ingredient here is clean and straightforward — fresh shrimp, sliced garlic, red pepper flakes, lemon juice, and parsley — which is exactly what makes it such a reliable choice when you're trying to avoid hidden additives like carrageenan that sneak into processed seafood products and store-bought sauces. Carrageenan is a common thickener used in pre-marinated or packaged shrimp, so starting with plain, peeled shrimp and building flavor yourself from scratch is the smart move. The technique is simple but precise: get the oil shimmering, coax the garlic to pale gold, then hit the heat and let the shrimp cook fast and undisturbed so they stay juicy and tender rather than rubbery. A squeeze of fresh lemon and a shower of flat-leaf parsley at the end brighten everything up and cut through the richness of the olive oil beautifully. Serve it straight from the pan with crusty bread to soak up every last drop of that fragrant oil, and don't be surprised when everyone at the table reaches in 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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