Go Back
+ servings

Spanish Trench Coat Shrimp | Gambas a la Gabardina Recipe

Course Appetizer
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 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


  1. Grab 3/4 cup (177 ml) beer at room temperature and pinch in 1/4 tsp (.17 grams) saffron threads, set aside

  2. 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

  3. Pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, season with sea salt & black pepper

  4. Heat a medium to large fry pan with a medium heat and add in 1/2 cup (118 ml) extra virgin olive oil

  5. While the oil is heating, add the shrimp into the bowl with the batter and make sure they´re well coated

  6. 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

  7. 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)

  8. Transfer the cooked shrimp into a serving dish and sprinkle with freshly chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Saffron Threads I used to make this dish