Gambas al Ajillo
Succulent shrimp seared in garlic-infused olive oil with a hint of heat and a squeeze of lemon. Spanish seafood elegance in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 340
- Protein
- 34g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 whole garlic cloves, thinly sliced
- ⅓ cup olive oil
- ¼ tsp red pepper flakes
- 1 whole lemon (juiced)
- 1 pinch salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and pepper on both sides.
- 2
Heat olive oil in a 10-inch skillet over medium-low until fragrant, ~2 minutes.
- 3
Add garlic and red pepper flakes. Cook without stirring for 1 minute until edges start to brown.
- 4
Increase heat to medium-high. Add shrimp in a single layer; resist stirring for 2 minutes.
- 5
Flip shrimp and cook 1–2 minutes more until pink throughout and no gray remains.
- 6
Remove from heat. Squeeze lemon juice over top and stir gently to combine.
- 7
Transfer to a serving bowl or plate. Garnish with parsley if desired. Serve immediately.
Tools you’ll need
- 10-inch stainless steel or cast iron skillet
- paper towels
- wooden spoon
- serving bowl or platter
- citrus juicer (optional)
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