Honey Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a sizzling pan of garlicky shrimp straight from the stove, and this Spanish classic delivers exactly that kind of bold, unfussy satisfaction. The magic here is in the olive oil — it becomes deeply infused with sliced garlic and red pepper flakes before the shrimp ever hit the pan, building a fragrant, spicy base that coats every bite. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole thing at the very end, keeping the flavors clean and lively. Because the ingredient list is so straightforward — shrimp, garlic, olive oil, a few pantry staples — there's nothing hidden to worry about, and no sweeteners of any kind sneak their way in. That makes this a genuinely easy win for anyone navigating recipes where sauces and marinades often introduce unwanted additions. Serve it straight from the skillet with crusty bread to soak up that golden, garlicky oil, and don't be surprised if the pan is empty before it even hits the table.
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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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