Spanish-Style Grilled Shrimp with Garlic Butter
Enjoy a simple but elegant dish of seared shrimp with griddled sourdough bread, all bathed in a smoky, spicy garlic butter sauce.
shrimp | seafood | griddle
Cooking a la plancha requires a super hot surface so you can char the exterior of your proteins without drying out the interior. Even though it may not be the classic circular steel plate, our Griddle is the right piece of cookware for the job. Carbon Steel not only heats up quickly but also retains that heat so you can lock in moisture as you sear your shrimp.
This recipe was inspired by two classic tapas dishes—Gambas al Ajillo (Garlic Shrimp) and Gambas a la Plancha (Grilled Shrimp), both of which are served in bars all over Spain. Now with the help of our Griddle, you can recreate this dish at home in 20 minutes or less. Serve the shrimp with grilled vegetables, rice, or a salad for a complete meal.
tablespoons unsalted butter
tablespoons extra-virgin olive oil, plus more
garlic cloves, finely chopped
teaspoon hot smoked Spanish paprika (Pimentón), or ½ teaspoon sweet Hungarian
paprika plus a dash of cayenne
teaspoon kosher salt, plus more
pound jumbo shrimp (about 16 shrimp), peeled with tails on (and head on if you prefer)
Freshly ground black pepper
lemon, sliced into wedges
tablespoons parsley, roughly chopped
Sliced sourdough bread
Flaky sea salt, for garnish
Meanwhile, brush sourdough with olive oil. Heat Carbon Steel Griddle over medium-high until hot, 3–5 minutes. Grill bread until golden brown on both sides. Set aside.
Toss shrimp in oil and season with salt and pepper. Cook until shrimp are firm and browned in spots, 2–3 minutes. Flip shrimp, brush with garlic butter sauce, and cook until pink, opaque and cooked through, about 2 minutes longer.