Citric Acid Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlic-infused olive oil is one of those dishes that feels impossibly impressive for how quickly it comes together. The key to the whole thing is building flavor in stages — gently coaxing the sliced garlic until it's just pale and fragrant, then cranking the heat so the shrimp cook fast and stay juicy rather than turning rubbery. A finish of fresh lemon juice and chopped parsley brightens everything at the last second without overpowering that rich, garlicky oil. For anyone avoiding citric acid, this recipe is a clean win. Many restaurant versions or jarred shortcuts sneak in preservatives or pre-marinated shrimp that can carry hidden additives, but here every single ingredient is straightforward and easy to verify. The lemon juice comes straight from a fresh lemon, so there's no ambiguity about what's actually going into the pan. Serve it straight from the skillet with crusty bread to soak up every last drop of that incredible oil, and it's the kind of meal that disappears before you even sit 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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