Lupin Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling in a pool of golden olive oil, this classic Spanish tapas dish is the kind of thing that makes everyone lean in the moment it hits the table. Thin-sliced garlic turns pale and fragrant in the oil before the shrimp go in, picking up that nutty, aromatic base that defines the whole dish. A pinch of red pepper flakes adds just enough heat, and a final squeeze of lemon and shower of fresh parsley brighten everything right before serving. The ingredient list is refreshingly short and completely straightforward — shrimp, garlic, olive oil, and a few pantry staples — so there's no need to scrutinize labels or worry about unexpected additives sneaking in. Cooking the shrimp in a single layer and flipping them just once keeps them tender and perfectly opaque rather than rubbery, which is the small technique that separates a great version from a forgettable one. Serve it straight from the skillet with crusty bread to soak up every drop of that garlicky oil, and don't be surprised if it disappears in minutes.
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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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