Coconut Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver as much flavor with as little effort as this classic Spanish tapas staple. Fragrant sliced garlic blooms in shimmering extra-virgin olive oil alongside a hit of red pepper flakes, creating a deeply savory, lightly spicy base that coats every plump, juicy shrimp. A squeeze of fresh lemon juice and a shower of flat-leaf parsley at the finish brighten the whole thing up beautifully. The entire dish comes together in one skillet — or a traditional cazuela if you have one — and goes straight to the table while it's still sizzling. For anyone navigating coconut sensitivities, this recipe is naturally a safe bet. There's no coconut oil, coconut milk, or coconut-derived anything hiding in the ingredient list — just honest pantry staples that let the garlic and olive oil do all the heavy lifting. It's the kind of dish that proves simple, clean ingredients are often the most satisfying. Serve it with lemon wedges and crusty bread to soak up every last drop of that garlicky oil.
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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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