Cinnamon Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlicky olive oil is one of those dishes that feels impossibly impressive for how little effort it actually takes. The whole thing comes together in a single skillet with just a handful of clean, straightforward ingredients — shrimp, garlic, red pepper flakes, lemon, and parsley — so there's no guesswork about what's in it. For anyone navigating a sensitivity to warming spices, this classic Spanish tapa is a natural fit, leaning entirely on savory, bright, and gently spicy flavors rather than anything sweet or aromatic from the spice rack. The technique is simple but satisfying: garlic slices go into shimmering olive oil until they're just pale gold and fragrant, then the shrimp hit the pan over higher heat and cook fast, staying juicy and tender. A squeeze of fresh lemon and a shower of flat-leaf parsley finish everything off with a pop of freshness that makes the whole dish sing. Serve it straight from the pan with crusty bread to soak up every last drop of that infused oil — it disappears fast.
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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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