Pork Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver as much flavor with as little effort as this classic Spanish tapas staple. Plump, juicy shrimp are cooked in a generous pour of extra-virgin olive oil alongside thinly sliced garlic and a pinch of red pepper flakes, creating a sauce that is fragrant, gently spicy, and absolutely made for soaking up with crusty bread. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten everything at the last second, keeping the flavors clean and lively. The entire dish comes together in one skillet in a matter of minutes, which makes it just as practical for a weeknight dinner as it is impressive for entertaining. Every ingredient here is naturally free of pork and pork-derived products, so there is nothing to swap or second-guess — just straightforward, honest cooking. Serve it straight from the pan while the oil is still bubbling for that authentic, sizzling presentation that makes this dish so irresistible.
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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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