Cashew 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 on the table. This Spanish classic is built on a short list of bold, honest ingredients — plump shrimp, a generous pour of extra-virgin olive oil, thinly sliced garlic, a pinch of red pepper flakes, and a bright finish of lemon juice and fresh parsley. The technique is simple but satisfying: the garlic goes into the shimmering oil first, turning pale golden and deeply fragrant before the shrimp ever hit the pan, which means every bite is infused with that savory, aromatic base. A quick sear over medium-high heat is all it takes to get the shrimp pink, curled, and perfectly opaque. Serving it straight from the skillet keeps everything hot and lets the olive oil do double duty as a dipping sauce for crusty bread. There are no hidden nut-based oils, creamy sauces, or processed ingredients to second-guess here — just clean, whole-food cooking that happens to be completely free of tree nut concerns. It's the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.
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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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