Soy Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver this much flavor with this little effort — sizzling shrimp in a pool of golden, garlic-infused olive oil is one of those combinations that just works every single time. The red pepper flakes bring a gentle heat, the lemon juice cuts through the richness at the end, and the fresh parsley ties everything together with a bright, herby finish. Every ingredient here is clean and straightforward, so there's no need to scan labels or worry about hidden additives sneaking into your meal. The technique is simple but satisfying: get the oil shimmering, coax the garlic to a pale golden edge, then let the shrimp do their thing in a single layer until they're perfectly pink and curled. Serving it straight from the pan keeps the whole thing casual and communal, and a few extra lemon wedges on the side never hurt anyone. Crusty bread to soak up that garlicky oil is practically mandatory.
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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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