Gambas al Pimentón

Gambas al Pimentón

 Serves: 4 as an appetizer • Time: 45 minutes

A tapa recipe so good that you’ll be tempted to turn it into a main, this dish is layered with heavy doses of paprika and garlic. Serve it with crusty bread to soak up the leftover juices.


  • 1 lb. jumbo shrimp, peeled and deveined
  • ½ cup plus 2 Tbsp. extra-virgin olive oil
  • 2 tsp. paprika
  • 4 garlic cloves, minced
  • ¼ tsp. baking soda
  • Pinch of salt
  • 1 Tbsp. Champagne vinegar
  • ¼ cup minced parsley


1. In a large bowl, toss the shrimp with the ½ cup olive oil, paprika, garlic cloves, baking soda, and salt. Cover and allow to marinate at room temperature for 30 minutes.

2. In a large, wide-brimmed skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the shrimp and sauté, stirring constantly, until just cooked through, 3 to 4 minutes. Remove from the heat. Add the vinegar and parsley and toss, then transfer to a serving plate.


Matthew Powell

Matthew Powell is a New York-based lifestyle journalist and recipe developer and has been published in New York Magazine, Bon Appétit, and Interior Design. Prior to media work, he cooked in the kitchens of Daniel and Eleven Madison Park.

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