Chestnut Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling in a pool of golden olive oil, this classic Spanish tapas dish is the kind of recipe that makes everyone lean in the moment it hits the table. The combination of thinly sliced garlic, red pepper flakes, and a finishing squeeze of lemon juice creates a sauce so fragrant and flavorful you'll want crusty bread just to soak it all up. Shrimp dishes like this can sometimes feel risky when dining out — hidden ingredients and shared prep surfaces are a real concern — but making it at home with this short, straightforward ingredient list puts you completely in control. Every single component here is naturally free from tree nuts, including chestnuts, so there's no substituting or swapping required. The technique is simple but satisfying: dry the shrimp well, get the oil shimmering hot, and let the garlic do its thing before the shrimp go in for just a few minutes of high-heat cooking. Fresh parsley scattered over the top at the end adds a pop of color and brightness that makes the whole pan look as good as it tastes. Serve it straight from the skillet with lemon wedges and watch it disappear.
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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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