Pecan 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 recipe is built on a short, clean list of ingredients — plump shrimp, loads of sliced garlic, good olive oil, a pinch of red pepper flakes, and a bright squeeze of lemon at the end. The whole thing comes together in one skillet in a matter of minutes, making it as practical as it is impressive. Because every component here is naturally free of tree nuts, there's no label-reading stress or ingredient swapping required — just straightforward, delicious cooking. The technique is simple but precise: dry the shrimp well, get the oil shimmering, and let the garlic turn pale golden before the shrimp ever hit the pan. That layering of heat and timing is what gives you perfectly cooked, juicy shrimp bathed in deeply fragrant oil rather than something rubbery or bland. Finish with fresh parsley and serve straight from the pan — ideally with crusty bread nearby to soak up every last drop of that golden garlic oil.
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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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