Dairy Free Spanish Garlic Shrimp (Gambas al Ajillo)
This classic Spanish tapas dish is pure, unapologetic flavor — plump shrimp sizzling in a fragrant pool of olive oil, golden garlic, and a kick of red pepper flakes. The beauty of this recipe is that it's naturally built around olive oil rather than butter, so there's no swapping or substituting required to keep it completely free of dairy. Every ingredient on the list is straightforward and clean, which means you get a restaurant-worthy result without any hidden cream or cheese sneaking in. The shrimp cook fast over high heat, picking up that gorgeous sear while staying juicy and tender inside, and a final hit of fresh lemon juice and parsley brightens the whole pan. Serve it straight from the skillet with crusty bread to soak up every last drop of that garlicky oil — it's the kind of dish that disappears before you've even sat 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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