High Fructose Corn Syrup Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in garlicky olive oil is one of those dishes that feels like a restaurant splurge but comes together in minutes on your own stovetop. Every single ingredient here is exactly what it sounds like — shrimp, garlic, olive oil, red pepper flakes, lemon, and parsley — which means there's no room for hidden sweeteners or sneaky additives to creep in. That matters more than you'd think, because processed seafood seasonings and bottled sauces are notorious for containing corn-derived sweeteners even when you'd never expect them. Cooking from scratch with whole, recognizable ingredients is the cleanest workaround, and this recipe is a perfect example of how satisfying that approach can be. The technique is simple but precise: you bloom the garlic in shimmering olive oil until it's just golden, then crank the heat and let the shrimp cook fast so they stay juicy and tender rather than rubbery. A squeeze of fresh lemon at the end brightens everything and ties the flavors together beautifully. Serve it straight from the pan with crusty bread or over rice and watch it disappear.
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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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