Tree Nut Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a sizzling skillet of garlicky shrimp pulled straight from the stove and set right on the table. This classic Spanish tapas staple is built on a short, clean list of ingredients — plump shrimp, loads of thinly sliced garlic, red pepper flakes, good olive oil, a squeeze of lemon, and fresh parsley — so there's nothing hidden and nothing to second-guess. For anyone navigating tree nut allergies, this kind of recipe is a genuine relief: no almond flour, no pine nut garnish, no ambiguous sauce with a long ingredient list. The technique is straightforward but satisfying — you're essentially blooming garlic and chili in olive oil until fragrant and golden, then letting the shrimp cook fast over higher heat until they're pink, curled, and just opaque. That final drizzle of lemon juice brightens everything and cuts through the richness of the oil beautifully. Serve it straight from the pan with extra wedges on the side and something crusty nearby to soak up every last drop of that infused oil.
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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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