Hazelnut Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling in a pool of golden olive oil, this classic Spanish tapas dish is the kind of recipe that makes everyone crowd around the pan before it even hits the table. Garlicky, a little spicy from the red pepper flakes, and finished with a bright hit of lemon juice and fresh parsley, the flavors are bold and completely addictive. The entire ingredient list is straightforward and naturally free from tree nuts of any kind — no substitutions needed, no label-checking required. Shrimp dishes like this can sometimes hide unexpected additions in restaurant versions, but cooking it yourself means you know exactly what's going in the pan. The key is getting the oil hot enough that the garlic sizzles on contact and the shrimp cook fast over medium-high heat, staying juicy and tender rather than rubbery. Serve it straight from the skillet with crusty bread to soak up every last drop of that infused oil, and don't skip the extra lemon wedges on the side.
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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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