Legume Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver this much flavor with this little effort. Plump shrimp are seared in a generous pour of extra-virgin olive oil alongside thin-sliced garlic and a hit of red pepper flakes, creating a sauce that's fragrant, gently spicy, and absolutely perfect for soaking up with crusty bread. A squeeze of fresh lemon juice and a shower of flat-leaf parsley finish everything off right in the pan, so it goes straight from stovetop to table in minutes. For anyone navigating legume-free eating, this classic Spanish tapa is a natural fit — every ingredient here is clean and straightforward, with no hidden bean-based fillers, soy, or peanut oils to worry about. The key is getting the shrimp thoroughly dry before they hit the oil, which helps them sear rather than steam and gives you that gorgeous pink curl and lightly golden edge. Serve it with lemon wedges and something to catch all that garlicky olive oil, because leaving a single drop behind would be a genuine shame.
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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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