Fructose Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlicky olive oil is one of those dishes that looks and smells impossibly impressive for how little effort it actually takes. Every ingredient here is naturally free of fructose — fresh shrimp, good olive oil, garlic, lemon juice, parsley, and a pinch of red pepper flakes — so there's no label-scanning or ingredient-swapping required. The technique is the real star: getting the oil properly hot before the shrimp hit the pan means they cook fast, stay juicy, and pick up just enough color without turning rubbery. Thinly sliced garlic toasted in olive oil until pale golden creates a fragrant, slightly nutty base that coats every shrimp beautifully. A squeeze of fresh lemon at the end cuts through the richness and ties everything together in seconds. Serve it straight from the pan while the oil is still bubbling and the parsley is bright green — that's when it's absolutely at its best.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!