Ginger Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlicky olive oil is one of those dishes that feels both effortless and impressive the moment it hits the table. The beauty here is in the simplicity — just a handful of clean, bold ingredients doing exactly what they're supposed to do. Many classic shrimp recipes lean on ginger for heat or depth, but this one builds all its warmth from thinly sliced garlic and a pinch of red pepper flakes, so there's nothing to swap or avoid. The technique is straightforward: get the oil shimmering, coax the garlic to a pale golden edge, then let the shrimp cook fast and hot until they're pink, curled, and just opaque. A squeeze of fresh lemon and a shower of flat-leaf parsley finish everything off with brightness. Serve it straight from the pan with crusty bread to soak up every last drop of that infused oil, and it's genuinely hard to believe how quickly it all comes together.
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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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