Walnut Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes deliver as much flavor with as little effort as this classic Spanish tapas staple. Plump, juicy shrimp are seared in a pool of fragrant olive oil alongside thin-sliced garlic and a pinch of red pepper flakes, creating a sauce that practically begs to be mopped up with crusty bread. A squeeze of fresh lemon juice and a shower of flat-leaf parsley finish the dish with brightness and color right before it hits the table. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your pan. The technique is straightforward — dry the shrimp well, watch your garlic closely so it turns golden without burning, and cook the shrimp just until they curl and go opaque. Serve it straight from the skillet for that authentic, sizzling presentation that makes everyone at the table lean in.
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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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