Eggless Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a sizzling pan of garlicky shrimp pulled straight from the stove and set on the table. This classic Spanish tapas staple is built on a short, clean list of ingredients — plump shrimp, loads of thinly sliced garlic, a generous pour of extra-virgin olive oil, and a pinch of red pepper flakes for gentle heat. The whole thing comes together in one skillet, which means big, restaurant-worthy flavor with almost no cleanup. Because the recipe relies entirely on olive oil rather than butter or any egg-based sauce, it's naturally free from egg in every step, no substitutions needed. The technique is simple but satisfying: you bloom the garlic low and slow until it turns pale golden and fragrant, then crank the heat and let the shrimp cook fast so they stay juicy and tender. A squeeze of fresh lemon juice and a shower of flat-leaf parsley at the end brighten everything up and make the dish feel alive. Serve it straight from the pan with extra lemon wedges and some crusty bread to soak up every last drop of that golden, 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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