📝 About This Recipe
Transport your senses to a sun-drenched chiringuito on the shores of Andalusia with this quintessential Spanish tapa. Gambas a la Plancha celebrates the purity of the sea, relying on high-quality prawns seared on a smoking-hot griddle until the shells are shatteringly crisp and the meat is succulent. Finished with a vibrant splash of lemon, flaky sea salt, and a hint of garlic, this dish is a masterclass in how simple, fire-kissed ingredients can create a truly luxurious experience.
🥗 Ingredients
The Prawns
- 1.5 pounds Large Whole Prawns (Head-on and shell-on are essential for flavor; thawed if frozen)
- 3 tablespoons Extra Virgin Olive Oil (Use a high-quality Spanish oil like Arbequina)
- 1 tablespoon Maldon Sea Salt (Flaky texture is preferred for the 'plancha' crust)
The Aromatics
- 4 cloves Garlic (Very thinly sliced into chips)
- 2 pieces Lemon (One for juicing, one cut into wedges for serving)
- 2 tablespoons Dry Sherry (Fino or Manzanilla) (Optional, for a hit of authentic Spanish acidity)
Garnish & Finishing
- 1/4 cup Fresh Flat-Leaf Parsley (Finely chopped)
- 1/2 teaspoon Pimentón de la Vera (Sweet smoked Spanish paprika)
- 1/4 teaspoon Red Chili Flakes (Optional, for a touch of heat)
👨🍳 Instructions
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1
Start by preparing the prawns. Use a pair of kitchen shears to snip the long antennae and legs off the prawns for a cleaner presentation, but keep the heads and shells intact as they protect the delicate meat and provide immense flavor.
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2
Pat the prawns extremely dry with paper towels. Any moisture on the surface will cause them to steam rather than sear, preventing that iconic charred crust.
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3
In a large bowl, gently toss the prawns with 1 tablespoon of olive oil and a generous pinch of the flaky sea salt until evenly coated.
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4
Place a large cast-iron griddle (plancha) or a heavy-bottomed skillet over high heat. Allow it to heat for 3-5 minutes until a drop of water flicked onto the surface dances and evaporates instantly.
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5
Lightly brush the hot surface with another tablespoon of olive oil. You want the pan to be just beginning to wisps of smoke.
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6
Lay the prawns onto the griddle in a single layer. Do not overcrowd the pan; work in two batches if necessary to ensure the temperature remains high.
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7
Press down lightly on the heads of the prawns with a spatula to release the flavorful juices (the 'essence') onto the griddle.
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8
Sear the prawns for 2-3 minutes without moving them, until the shells turn bright pink-orange and develop dark, charred spots.
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9
Flip the prawns over. Immediately scatter the sliced garlic chips and chili flakes (if using) into the spaces between the prawns so they infuse the oil without burning.
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10
Cook for another 2 minutes. If using the dry Sherry, splash it over the prawns now; it will hiss and evaporate almost instantly, leaving behind a nutty aroma.
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11
Squeeze the juice of half a lemon over the sizzling prawns and sprinkle the Pimentón de la Vera across the top.
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12
Remove from heat immediately. The prawns should be opaque throughout but still juicy.
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13
Transfer the prawns to a warmed serving platter, scraping all the crispy garlic bits and flavorful oil from the pan over them.
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14
Finish with a final sprinkle of Maldon salt and the fresh chopped parsley for a burst of color and herbaceousness.
💡 Chef's Tips
Always use head-on prawns; the fat inside the head creates the 'sauce' that makes this dish legendary. Don't be afraid of the smoke! A true plancha dish requires high heat to achieve the characteristic char. If you don't have a plancha, a well-seasoned cast iron skillet is the best substitute for heat retention. Avoid overcooking; prawns are done the moment they turn opaque and form a 'C' shape. If they curl into an 'O', they are overdone. Keep plenty of napkins nearby—eating these with your hands is part of the authentic experience.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or a crusty baguette to mop up the garlic-infused oil. Pair with a chilled glass of Albariño or a dry Manzanilla Sherry to cut through the richness of the prawns. Offer a side of homemade Aioli (garlic mayonnaise) for dipping the succulent prawn meat. Accompany with a simple green salad or a plate of Padrón peppers for a complete tapas spread. Provide a small 'discard bowl' for the shells and heads, and a finger bowl with lemon water.