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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.