Peanut Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a sizzling pan of garlicky shrimp straight from the stove to the table. This classic Spanish tapas staple is built on a short list of bold, clean ingredients — plump shrimp, loads of thinly sliced garlic, a generous pour of extra-virgin olive oil, and a pinch of red pepper flakes for gentle heat. The technique is fast and satisfying: the garlic blooms in the shimmering oil until just golden, then the shrimp go in and cook in minutes until pink, curled, and perfectly opaque. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the finish brighten the whole dish without fuss. Every ingredient here is naturally free of peanuts and peanut derivatives, so there's no label-scanning or substitution stress — just straightforward, gorgeous cooking. Serve it straight from the skillet with crusty bread to soak up every drop of that fragrant oil, and don't be surprised when the pan is empty 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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