Lactose Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver this much flavor with this little effort. Plump, juicy shrimp hit a shimmering pool of extra-virgin olive oil infused with golden garlic slices and a kick of red pepper flakes — the result is bold, aromatic, and deeply satisfying. A squeeze of fresh lemon juice and a shower of flat-leaf parsley finish everything off just before it hits the table, keeping the flavors bright and clean. Because the entire dish is built on olive oil rather than butter or cream, it's naturally free of dairy without any substitutions or compromises. That also means the sauce stays silky and light rather than heavy, letting the shrimp and garlic genuinely shine. Serve it straight from the pan with lemon wedges alongside and some crusty bread to soak up every last drop of that garlicky oil.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!