Gut Friendly Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling in a pool of golden olive oil, this Spanish-style garlic shrimp is the kind of dish that makes you want to tear off a hunk of bread and soak up every last drop. The ingredient list is refreshingly short and clean — just shrimp, good olive oil, fresh garlic, a pinch of red pepper flakes, lemon juice, and parsley — which is exactly what makes it such a natural fit for anyone keeping a close eye on what goes into their food. No heavy sauces, no processed additives, and no mystery ingredients to decode. The shrimp cook fast over high heat, staying tender and juicy rather than rubbery, while the garlic turns pale golden and fragrant without tipping into bitter territory. A squeeze of fresh lemon at the end brightens everything up and keeps the flavors lively. It's the kind of simple, whole-food cooking that feels indulgent but is actually incredibly easy on your system. Serve it straight from the pan while it's still bubbling for the full effect.
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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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