MSG 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 is one of those recipes that tastes far more impressive than the effort it requires. Every ingredient here is clean and straightforward — good olive oil, fresh garlic, a pinch of red pepper flakes, a squeeze of lemon, and a handful of parsley — so there's nothing hidden to worry about. That simplicity is exactly what makes it such a reliable choice when you're avoiding flavor enhancers and additives that sneak into so many restaurant versions of this dish. The technique is all about heat and timing: the garlic goes in first to perfume the oil, then the shrimp cook fast over medium-high heat until they're pink, curled, and just opaque. A final hit of fresh lemon juice brightens everything right before serving, cutting through the richness of the olive oil beautifully. Serve it straight from the pan with crusty bread to soak up every drop of that fragrant, garlicky oil — it's the kind of meal that 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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