Paraben 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 while being genuinely straightforward to pull off. Every ingredient here is whole and unprocessed — fresh shrimp, sliced garlic, extra-virgin olive oil, red pepper flakes, lemon juice, and parsley — so there's no need to squint at a label or second-guess what's hiding in a sauce packet. That matters a lot when you're trying to keep your plate free of synthetic preservatives and chemical additives that sneak into so many convenience products. The technique is simple: get the oil shimmering, coax the garlic to a pale golden edge, then let the shrimp cook fast over higher heat until they're pink, curled, and just opaque. A squeeze of fresh lemon and a handful of chopped parsley finish everything off with brightness and color. Serve it straight from the pan with crusty bread to soak up every drop of that fragrant oil, and dinner feels like a proper occasion.
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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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