Turmeric Free Spanish Garlic Shrimp (Gambas al Ajillo)
Sizzling shrimp in a pool of golden garlic-infused olive oil is one of those dishes that looks and smells impossibly impressive for how little effort it actually takes. This classic Spanish tapas staple is built on a short, clean list of ingredients — plump shrimp, sliced garlic, red pepper flakes, lemon, and parsley — so there's nothing hidden to worry about for anyone avoiding turmeric or other warming spices that often sneak into seafood dishes. The technique is all about heat control: you bloom the garlic gently in olive oil until it's just pale golden, then crank the heat to sear the shrimp fast so they stay juicy and tender rather than rubbery. A squeeze of fresh lemon at the end cuts through the richness of the oil and ties everything together beautifully. Serve it straight from the pan with extra lemon wedges and some crusty bread to soak up every last drop of that fragrant oil — it's the kind of meal that disappears before it even hits the table.
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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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