One of my favorite recipes for warm weather is this simple boiled shrimp (gambas cocidas) recipe! It’s ready in only 5 minutes, it’s easy to make, and absolutely delicious.
If you’re looking for more Spanish shrimp recipes, be sure to try these recipes for gambas al ajillo (garlic shrimp) and tortilla de camarones (shrimp fritters).
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Introduction
Most Spaniards adore boiled shrimp/prawns (as an American I call them shrimp), and there are plenty of delicious varieties to be found throughout Spain (try the gambas rojas de Huelva–incredible).
Depending on which you buy, the cooking time may vary, but the technique is the same. The trick is to boil the shrimp until they are just cooked, and place them immediately in ice-cold water so that the shell will pop off and the meat remains tender.
I highly recommend using great quality raw shrimp, of course. Frozen shrimp will never be the same, and if using, they must be completely defrosted first. If you follow my boiled shrimp recipe, you’ll end up with the most tender shrimp you’ve ever tried!
Ingredients
The ingredients you need for boiled shrimp couldn’t be more simple! For this recipe, you really only need 3 ingredients: water, fresh shrimp, and salt.
- Shrimp: Get about 2 pounds (1 kilo) of raw shrimp. Either gambas or langostinos (gumbo shrimp) will work well in this recipe.
- Water: You’ll need about 4 quarts of water for the ice bath, and 4-5 quarts for boiling the shrimp.
- Salt: The salt will add flavor to the shrimp. Sea salt is the traditional choice here.
- Ice: You’ll need ice to quickly stop the shrimp from cooking.
See recipe card for full information on ingredients and quantities.
How to Make
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Pour 4 quarts of water into a large bowl and add the salt.
- Dump in the ice and stir until most of the salt has dissolved.
- Bring 4-5 quarts of water to a boil.
- Add the shrimp all at once and stir gently.
- Watch the shrimp closely, as they’ll cook quickly!
- As soon as they turn pink and float to the top, remove them from the water with a slotted spoon.
- Immediately add the drained shrimp to the ice water bath. If the water gets warm after adding all the shrimp, put in a little more ice.
- Let them cool for 15 minutes.
- Drain well in a colander.
- Serve immediately, or cover with moist paper towel and refrigerate for up to 1 day. Enjoy with a squeeze of fresh lemon juice!
Recipe FAQs
In Spain, gambas is the most common term for shrimp, and typically refers to small to regular-sized shrimp or prawns. Camarones are slightly larger shrimp, which would be called “jumbo shrimp” in the US. In addition, the term langostinos refer to prawns or gumbo shrimp, which are larger than gambas (shrimp).
It takes shrimp about 2-3 minutes to boil. You’ll want to take them out as soon as they turn pink and float to the top of the boiling water.
The shrimp will float to the top, and should be opaque or pink. The tails will start to curl inwards slightly as well.
Serve
Most Spaniards like to eat these boiled shrimp as they are, and occasionally with a squeeze of fresh lemon juice. There’s no need to peel and devein the shrimp before serving, although you can if you would like.
Serve these boiled shrimp (gambas cocidas) with other Spanish tapas, such as dátiles rellenos (stuffed dates), Padrón peppers, or potato croquettes.
Store
These boiled shrimp taste best when served right after cooking, but they can keep in the refrigerator for up to 1 day covered with a damp paper towel.
Expert Tips
- Be careful not to overcook the shrimp. Take them out as soon as they float to the top and turn pink or opaque.
- Did all the ice melt when you added the shrimp? Add extra ice to keep the water cold.
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Perfect Boiled Shrimp (Gambas Cocidas)
I learned this easy boiled shrimp recipe from my mother in law, and it makes the most delicious and tender shrimp I’ve ever tried!
Print (images optional) Pin RateServings: 4 servings
Calories: 226.8kcal
Instructions
Prepare the water bath. Pour about 4 quarts of cold water into a big bowl and add ice and sea salt. Stir until some of the salt has dissolved.
Add another 4-5 quarts of water to a large pot, and bring to a rolling boil. Add all the shrimp at once and give a slight stir.
Return the pot to a boil and cook until the shrimp change color and start to float to the top. Once they reach this stage, take them out right away; be careful not to overcook!
Remove the shrimp as fast as possible with a slotted spoon and add them to the ice water and chill for 15 minutes. If all the ice melts once the shrimp are in, add more ice to keep it cold.
Drain the shrimp and serve as is, or with sliced lemon. There’s no need to peel or devein before serving. Leftovers can be refrigerated covered with a moist paper towel for up to one day.
Notes
- Be careful not to overcook the shrimp. Take them out as soon as they float to the top and turn pink or opaque.
- Did all the ice melt when you added the shrimp? Add extra ice to keep the water cold.
Nutrition
Calories: 226.8kcal | Protein: 46.31g | Fat: 3.08g | Saturated Fat: 0.43g | Cholesterol: 571.53mg | Sodium: 8738.65mg | Potassium: 181.44mg | Vitamin C: 9.3mg | Calcium: 333.18mg | Iron: 4.89mg
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