Emulsifier Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver as much flavor with as little fuss as this classic Spanish tapas staple. A generous pour of extra-virgin olive oil, thinly sliced garlic, and a pinch of red pepper flakes create a sizzling, fragrant base that coats every shrimp in rich, garlicky heat. Because the ingredient list is so clean — real whole foods, nothing processed — there are no hidden additives or emulsifying agents to worry about, which can be a genuine concern with pre-marinated seafood or jarred sauces. The shrimp cook fast over medium-high heat, going from raw to perfectly pink and curled in just a few minutes, so timing is everything and the payoff is immediate. A squeeze of fresh lemon juice and a scatter of flat-leaf parsley at the end brighten the whole pan and balance the richness of the olive oil beautifully. Serve it straight from the skillet with lemon wedges on the side and some crusty bread to soak up every last drop of that golden 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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