Macadamia Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver this much flavor with this little effort — fragrant garlic-infused olive oil, a whisper of heat from red pepper flakes, and perfectly cooked shrimp that are pink, curled, and juicy all the way through. The technique is straightforward: build a golden, sizzling garlic base in the oil, then let the shrimp do their thing in a single layer so they sear rather than steam. A squeeze of fresh lemon juice and a shower of flat-leaf parsley at the end brighten everything up and make the dish feel genuinely restaurant-worthy. Because the ingredient list is so clean — shrimp, olive oil, garlic, a few pantry staples — there's no need to scan labels or worry about hidden nut-based oils sneaking into the pan. This is the kind of recipe that works just as well for a quick weeknight dinner as it does for impressing guests, especially when you bring the whole skillet straight to the table. Serve it with crusty bread to soak up every last drop of that garlicky oil, and don't skip the lemon wedges.
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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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