Spain on a Fork > All Recipes > Tapas > Spanish Peel and Eat Shrimp a la Plancha
All Recipes, Tapas / December 24, 2019

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.

Spanish Peel and Eat Shrimp a la Plancha
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.

Spanish Peel and Eat Shrimp a la Plancha
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.

Spanish Peel and Eat Shrimp a la Plancha
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.

Spanish Peel and Eat Shrimp a la Plancha
Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish Peel and Eat Shrimp a la Plancha

5 from 1 vote

Spanish Peel and Eat Shrimp a la Plancha

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Author Albert Bevia @ Spain on a Fork


  • 8 raw king shrimp (peels and head on)
  • 1 tbsp extra virgin Spanish olive oil
  • pinch sea salt
  • handful fresh parsley
  • 1 lemon


  1. If you bought your shrimp frozen, make sure you completely thaw them out, gently pat the shrimps down with paper towels, then brush them with a kiss of extra virgin olive oil and sprinkle them with sea salt, do this on both sides

  2. Heat a nonstick fry pan with a medium-high heat, after 3 minutes add the shrimps into the pan, cook in batches to not overcrowd the pan, after 2 to 2 1/2 minutes flip the shrimp, after a total cooking time of 4 1/2 to 5 minutes remove the shrimps from the pan and set aside, continue to cook in batches until they are all done

  3. Add all the cooked shrimp into a serving platter, garnish with a couple lemon slices and sprinkle them with some freshly chopped parsley, enjoy!

Recipe Notes

Get the Extra Virgin Spanish Olive Oil I used to make this recipe.

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  1. Brenda Jones

    Can I use red Argentine shrimp in this recipe?

    01 . Sep . 2021
    • Spain on a Fork

      Yes, Absolutely 🙂 Much love!

      01 . Sep . 2021
  2. Tony

    Looks amazing.
    Is this dish good served cold (made ahead and refrigerated prior to serving) or does the Oil make it to where it is better warm?

    14 . Aug . 2021
    • Spain on a Fork

      You can totally serve the shrimp cold, through the taste best when they are freshly cooked 🙂 much love

      18 . Aug . 2021
  3. Ben Alexander

    5 stars
    10/10 will get Georgetown olive oil to drink it directly from the bottle

    22 . Jun . 2021
    • Spain on a Fork

      Much love 🙂

      22 . Jun . 2021

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