Pescatarian Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes capture the spirit of a Spanish tapas bar quite like this one — a sizzling skillet of plump, garlicky shrimp that hits the table straight from the pan, still bubbling in fragrant olive oil. The technique is deceptively simple: sliced garlic and red pepper flakes bloom in extra-virgin olive oil until golden and aromatic, then the shrimp go in over high heat for just a few minutes until they're pink, curled, and perfectly opaque. A bright finish of fresh lemon juice and chopped flat-leaf parsley pulls everything together and cuts through the richness of the oil in the best possible way. Because the entire dish is built around seafood and clean, whole ingredients, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The hardest part is resisting the urge to eat it straight from the pan before it even makes it to the table — though honestly, that's encouraged. Serve it with crusty bread to soak up every last drop of that garlicky oil, and don't skip the extra lemon wedges on the side.
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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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