Sesame Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver as much flavor with as little effort as this classic Spanish tapas staple. A generous pour of extra-virgin olive oil, six cloves of thinly sliced garlic, and a pinch of red pepper flakes create a sizzling, fragrant base that makes the whole kitchen smell incredible. The shrimp cook fast — just a couple of minutes per side — so you get perfectly tender, pink, and curled results without any guesswork. A squeeze of fresh lemon juice and a scatter of flat-leaf parsley at the end brighten everything up and balance the richness of the oil beautifully. Because every ingredient here is straightforward and whole, there's no need to scan labels or worry about hidden sesame in a sauce or spice blend — just clean, bold flavors from start to finish. Serve it straight from the pan with crusty bread to soak up every last drop of that garlicky oil, and don't be surprised if it disappears in minutes.
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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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