Delicious Spanish Battered Shrimp: 5 Pro Tips for Crispy Result
There’s something magical about biting into a golden, crispy shrimp, fresh out of the fryer, with a fluffy batter that holds just the right amount of crunch. Gambas en gabardina, also known as Spanish battered shrimp, is one of those iconic dishes that you can find on the chalkboard menus of bars across Spain. Served as a tapa or a starter, they are a crowd favorite thanks to their simplicity, flavor, and addictive texture.This dish may look like a restaurant-only specialty, but with the right technique and ingredients, you can recreate this Spanish classic at home. Whether you’re hosting a dinner party or just craving something deliciously authentic, Spanish battered shrimp is easy to make, quick to fry, and impossible to stop eating once you start.
Ingredients
- 400-500 g Raw shrimp (peeled and deveined, tails on if desired)
- 100 g All-purpose flour (about ¾ cup)
- ½ tsp Salt
- Olive oil or neutral oil for frying
- Optional: lemon wedges and aioli for serving
Instructions
- Prep the shrimp:Pat the shrimp dry with paper towels. Any moisture will interfere with the batter stickingcorrectly.
- Mix the batter:In a bowl, whisk together flour, a pinch of salt, and baking powder. Gradually add very cold beer or sparkling water until you get a smooth, thick batter—similar to pancake batter.
- Chill the batter:Place the bowl in the fridge for at least 15 minutes. This step helps the batter bind better and puff up beautifully during frying.
- Heat the oil:Heat a generous amount of oil (olive oil for authenticity, or a neutral oil for higher smoke point) to 180°C (350°F).
- Dip and fry:Dip each shrimp in the batter and let the excess drip off. Fry in batches, turning once, until golden and puffed about 1–2 minutes per side.
- Drain and serve:Place on paper towels to drain and sprinkle with sea salt. Serve hot with lemon wedges or alioli.