Nitrate & Nitrite Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a sizzling pan of garlicky shrimp pulled straight from the stove and set on the table. The combination of fragrant sliced garlic, a kick of red pepper flakes, and grassy extra-virgin olive oil creates a sauce so good you'll want to mop up every last drop. What makes this dish such a natural fit for anyone avoiding nitrates and nitrites is the ingredient list itself — every component is a whole, unprocessed food with nothing hidden inside. No cured meats, no packaged seasonings with mystery additives, just shrimp, garlic, olive oil, lemon, and fresh parsley doing all the heavy lifting. The technique is straightforward: get the oil shimmering, toast the garlic until it's just golden at the edges, then let the shrimp cook fast over higher heat so they stay juicy and tender rather than rubbery. A squeeze of fresh lemon at the finish brightens everything and keeps the flavors clean and vibrant. Serve it straight from the pan for that classic Spanish tapas feel, and don't forget plenty of crusty bread for the olive oil pooled at the bottom.
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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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