Paleo Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden garlic-infused olive oil is one of those dishes that feels impossibly luxurious for how little effort it actually takes. Every ingredient here is completely whole and unprocessed — plump shrimp, extra-virgin olive oil, fresh garlic, red pepper flakes, lemon juice, and parsley — which means it fits a grain-free, legume-free lifestyle without any substitutions or workarounds. The technique is straightforward: bloom the garlic and chili in the oil until fragrant, then hit the shrimp with high heat so they cook fast and stay juicy. That single layer and quick flip method is what keeps them tender rather than rubbery, and pulling the pan off the heat before finishing with lemon means nothing overcooks. The result is bold, garlicky, and just spicy enough, with a bright citrus finish that cuts right through the richness of the olive oil. Serve it straight from the pan with extra lemon wedges and you've got a showstopper that looks like it came out of a tapas bar.
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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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