Xanthan Gum 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 tapas recipe is built entirely on whole, unprocessed ingredients — olive oil, fresh garlic, red pepper flakes, lemon juice, and parsley — so there's nothing hidden in the ingredient list to worry about. That simplicity is exactly what makes it such a reliable choice when you're avoiding additives and thickeners that sneak into so many packaged sauces and seasoning blends. The technique is all about timing: the garlic goes in first to perfume the oil, then the shrimp hit a hot pan and cook fast, staying juicy and tender rather than rubbery. A squeeze of lemon at the end brightens everything up and ties the whole dish together. Serve it straight from the skillet with a few extra lemon wedges and some crusty bread to soak up that golden, spiced oil — it's the kind of meal that feels effortlessly impressive.
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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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