These Spanish Trench Coat Shrimp, known in Spain as Gambas a la Gabardina, are one of Spain´s most Iconic tapas dishes. Like seriously, you will find this dish at almost every tapas bar. It´s easy to make, packs a ton of flavor and it´s all done in about 30 minutes.
The reason for the funny name ¨Trench Coat¨ Shrimp, is because the shrimp are coated in a delicious batter before being cooked. The role of the batter is to protect the shrimp, that way they´re perfectly cooked.
You can serve these shrimp as a tapas appetizer like they do here in Spain. But they also work great as a main course. Serve them next to some classic Spanish potatoes and a salad for an incredible meal. Either way, I always serve these shrimp next to some Garlic Aioli.
TIPS & TRICKS to Make this Recipe: What flavors the batter is the beer and the saffron. If beer is not your thing, you can substitute it for club soda. I used shrimp I bought frozen and thawed out. Just to make things easier. The secret? Make sure to pat them completely dry with paper towels. This removes any excess moisture and gives the shrimp a better flavor & texture.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Watch the Video Below on How to Make Spanish Trench Coat Shrimp
Spanish Trench Coat Shrimp | Gambas a la Gabardina Recipe
- 15 raw jumbo shrimp peeled & deveined
- sea salt & black pepper
- 1/2 cup extra virgin olive oil 118 ml
- 1 cup all-purpose flour 125 grams
- 1 tsp baking powder 4 grams
- 1/4 tsp sea salt 2 grams
- 1 large egg
- 3/4 cup beer at room temperature 177 ml
- 1/4 tsp saffron threads .17 grams
Grab 3/4 cup (177 ml) beer at room temperature and pinch in 1/4 tsp (.17 grams) saffron threads, set aside
Add 1 cup (125 grams) all-purpose flour into a large bowl, along with 1 tsp (4 grams) baking powder and 1/4 tsp (2 grams) sea salt, mix the dry ingredients together, then make a well in the bowl, crack in 1 large egg and pour in the saffron beer mixture, mix together until you end up with a creamy batter with no lumps
Pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, season with sea salt & black pepper
Heat a medium to large fry pan with a medium heat and add in 1/2 cup (118 ml) extra virgin olive oil
While the oil is heating, add the shrimp into the bowl with the batter and make sure they´re well coated
After heating the olive oil for 5 minutes, it should be nice and hot but not smoking, start adding the shrimp into the pan, making sure to shake off as much of the batter as possible and that they´re all in a single layer spaced out from each other, cook in batches
After 2 1/2 to 3 minutes flip the shrimp to fry the other side, after a total cooking time of 5 to 6 minutes, remove the shrimp from the pan and into a plate with paper towels, continue to cook in batches until done (I cook 5 shrimp at a time so it´s all done in 3 batches)
Transfer the cooked shrimp into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!
Get the Saffron Threads I used to make this dish
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.