Gelatin Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling in a pool of golden olive oil, this classic Spanish tapas dish is the kind of thing that makes everyone lean in the moment it hits the table. Thin-sliced garlic turns pale and fragrant in the oil before the shrimp go in, and the whole thing comes together in just a few minutes of active cooking — fast, dramatic, and deeply satisfying. A hit of red pepper flakes brings gentle heat, while fresh lemon juice and chopped parsley added at the end keep the flavors bright and clean. Every single ingredient here is naturally free of gelatin, so there's no need to audit labels or swap anything out — just straightforward, whole-food cooking. Serve it straight from the pan with lemon wedges and good crusty bread to soak up that garlicky oil, and it disappears fast. This is the kind of dish that feels restaurant-worthy but asks very little of you in the kitchen.
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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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