Spanish Peel and Eat Shrimp a la Plancha

These Spanish peel and eat shrimp are known as Gambones a la Plancha here in Spain. Probably the most popular starter in every Spanish household during the holidays. This dish is super easy to make, has an insane amount of flavor and it´s all done in about 20 minutes.

The shrimps I used to make this recipe are called King Shrimp, or Gambones in Spain. They are extra large red shrimp and can usually be found in every supermarket, specially during the holidays. However, you can use whatever type of shrimp you want to make this recipe.

To make this dish, I cooked the shrimp with the peels and head on, giving the shrimps the most incredible depth of flavors. I also brushed a little extra virgin Spanish olive oil on the shrimp. Taking them to the next-level in greatness.

TIPS & TRICKS to make this recipe: I cooked these shrimp a la plancha, which means no oil in the pan. So important to use a good-quality nonstick fry pan. That way the shrimps don´t stick to the pan. I like to season my shrimp with sea salt before they hit the fry pan. This intensifies the flavor of the shrimp versus season them after they are cooked. Make sure you only flip the shrimps one time while cooking them, otherwise they will harden up and lose that beautiful texture.

Key Ingredients & Cookware I used in this Recipe:
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
NONSTICK FRY PAN

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