Celery Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver this much flavor with this little effort. Plump, juicy shrimp get a quick sear in a pool of fragrant olive oil loaded with golden garlic slices and a kick of red pepper flakes — it's bold, aromatic, and deeply satisfying. A squeeze of fresh lemon juice and a shower of flat-leaf parsley finish everything off right in the pan, keeping the whole process beautifully simple. This classic Spanish tapas dish is naturally free of celery in any form, so there's no need to scan labels or swap anything out — just straightforward, clean ingredients that do all the talking. The key move is patting the shrimp completely dry before they hit the hot oil, which gives you that perfect sear instead of a steam. Serve it straight from the skillet with crusty bread to soak up every last drop of that garlicky oil, and don't be surprised if it disappears in minutes.
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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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