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.

Rhoda Boone|May 23, 2022

20 Minutes

4 Servings


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.

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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



Heat an

8” Carbon Steel Frying Pan

over medium-low on a grill. Melt butter with olive oil, then add garlic and cook, stirring with a

Wooden Spoon

, until light golden brown and fragrant, about 30 seconds. Remove pan from heat, add paprika and ½ tsp. salt and set aside to keep warm.


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.


Transfer shrimp to a

Serving Platter


Serving Bowl

, squeeze lemon over top, and sprinkle with parsley. Add toasts and drizzle both with as much garlic butter sauce as you like. Finish with flaky sea salt and serve with extra lemon wedges.