Rice Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden, garlicky olive oil is one of those dishes that looks and smells impossibly impressive for how little effort it actually takes. The combination of thinly sliced garlic, red pepper flakes, and a finishing hit of fresh lemon juice creates a sauce that is bold, bright, and deeply savory all at once. Because the whole dish is built on olive oil, fresh shrimp, and a handful of pantry staples, there is nothing here to second-guess — no grains, no fillers, just clean, straightforward ingredients. Getting the shrimp perfectly cooked is the only real trick, and the recipe walks you through exactly what to look for: opaque, pink, and curled with a quick sear on each side. Serve it straight from the pan with lemon wedges and a scatter of fresh parsley, and it looks like something you ordered at a tapas bar. It is the kind of recipe that earns you serious compliments with almost no cleanup.
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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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