Nutmeg Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlicky olive oil is one of those dishes that looks impressive but comes together in minutes with just a handful of pantry staples. The combination of thinly sliced garlic, red pepper flakes, and a bright finish of fresh lemon juice and parsley is bold, clean, and completely satisfying. Every ingredient here is straightforward and easy to verify, which makes this a stress-free choice for anyone navigating spice blends or pre-seasoned seafood products that can sneak in unexpected additions. Patting the shrimp dry before they hit the pan is the small step that makes a big difference — it helps them sear rather than steam, giving you that perfect pink curl and tender bite. Serve it straight from the skillet with crusty bread to soak up every drop of that infused oil, and you've got a tapas-style centerpiece that feels like a restaurant night at home.
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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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