Oats Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlic-infused olive oil is one of those dishes that looks and smells impossibly impressive for how little effort it actually takes. The combination of thinly sliced garlic, red pepper flakes, a bright hit of lemon juice, and fresh parsley turns a handful of simple ingredients into something that tastes like it came straight out of a tapas bar in Madrid. Because this recipe is built entirely around fresh seafood, olive oil, and aromatics, it's naturally free of grains and grain-derived ingredients — no substitutions or label-checking required. The key move is getting the oil genuinely hot before the shrimp go in, so they sear rather than steam and develop that gorgeous pink curl in just a couple of minutes. Serve it straight from the pan with lemon wedges and some good crusty bread for the table, and watch it disappear before you've even sat down.
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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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