Turkey Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling in a pool of golden olive oil, this classic Spanish tapas dish is the kind of thing that makes everyone lean in the moment it hits the table. Plump, juicy shrimp cook fast in a fragrant bath of sliced garlic and red pepper flakes, picking up just enough heat and richness to feel genuinely restaurant-worthy. A squeeze of fresh lemon juice and a shower of flat-leaf parsley at the end brighten the whole thing up beautifully. The ingredient list is short and entirely poultry-free, so there's no need to scan labels or swap anything out — just straightforward, bold flavors from start to finish. The key move is getting that olive oil properly shimmering before the garlic goes in, which coaxes out deep, nutty aroma without any bitterness. Serve it straight from the skillet with crusty bread to soak up every last drop of that garlicky oil, and don't be surprised when the pan is empty in minutes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!