Wheat Free Spanish Garlic Shrimp (Gambas al Ajillo)
Few dishes hit as hard as a sizzling pan of garlicky shrimp pulled straight from the stove and set on the table. This classic Spanish tapa is built on a short list of bold, naturally wheat-free ingredients — plump shrimp, loads of thinly sliced garlic, fruity olive oil, and a pinch of red pepper flakes — so there's nothing to swap out or second-guess. The technique is just as straightforward: get the oil shimmering, coax the garlic to golden, then let the shrimp cook fast over high heat until they're pink, curled, and just opaque. A squeeze of lemon and a shower of fresh parsley at the finish brighten everything up and make the whole pan smell incredible. Serve it straight from the skillet with extra lemon wedges and you've got a dish that feels restaurant-worthy with almost zero effort. It's the kind of recipe that proves simple, clean ingredients are all you really need.
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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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