Shrimp a la Plancha
Updated Oct. 11, 2023
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 appetizer servings, 2 to 3 entree servings
- 1pound extra-large shrimp, shelled, split and deveined
- 1tablespoon extra-virgin olive oil (preferably Spanish), plus 2 to 3 tablespoons for greasing
- 2tablespoons minced flat-leaf parsley
- 2 to 4garlic cloves, peeled and crushed with the side of a knife
- 1teaspoon pimentón (optional)
- Coarse sea salt and freshly ground black pepper
- 2tablespoons brandy or sherry (optional)
- Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
150 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 304 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the shrimp in a medium bowl with 1 tablespoon olive oil, 1 tablespoon parsley, the garlic, pimentón (if using) and salt and pepper; toss to mix. Let marinate for 10 minutes while you heat the griddle.
- Step 2
Heat your griddle to high heat (500 degrees). If using a gas-fired griddle, set it to high. If using a freestanding griddle, the flat side of a grill pan or a large cast-iron skillet, heat it on your stove over high heat or over a direct fire on your grill. To check the temperature, shake a few drops of water onto it. When properly heated, the water will evaporate in 1 to 2 seconds. Drizzle the griddle with olive oil (start with 2 tablespoons, adding more as needed) and spread the oil around with a spatula.
- Step 3
When ready to cook, spoon the shrimp onto the griddle in a single layer and cook until browned underneath, 2 to 3 minutes per side.
- Step 4
If using the brandy or sherry, carefully pour it over the shrimp and cook until evaporated. For high drama, touch a lit long fireplace match or butane match to it to flambée it.
- Step 5
Transfer the shrimp to a platter or plates and sprinkle with the remaining 1 tablespoon parsley. Serve with lemon wedges.
Private Notes
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Cooking Notes
Tucsonbabe
Yes. Just make sure to dry them well. Try it with wild Argentinian Red Shrimp which is available at Costco, Trader Joe's and many grocery stores. The Costco and TJ's version are already shelled and deveined. They are the best frozen shrimp around.
Karen
It says the shrimp should be "shelled, split and deveined"—what is meant by "split"? At first I thought it meant butterflied, but the shrimp in the photo are still whole. I just see the line down the back where the vein was removed.
Jade
I think it just means peeled and deveined. I think by "split" they just mean cutting along the back of the shrimp to get to the vein, but not butterflying it.
Bob Az
Been making shrimp like this regularly in a dry 12-inch cast-iron skillet on a 3-ring Viking glass cooktop burner. With enough marinade, there's no need for extra oil. Just drop them in without overlap and watch them carefully. They'll get a nice char on the edges in a minute or two, then flip and repeat. Fast and delish! (I use Costco 13-15 size, peeled and tail-on, but 21-25 works fine too.)
Idoknowbeans
Do you think thawed frozen shrimp would work?
Heather
What is pimentón?
AllisonT
Fast, easy, flavorful. Did not need to add any extra oil to heated cast iron pan.
Leave the head on
In Spain they leave the head on. Adds a lot of great flavor. Before eating, snap the head and remove the shell. If you’re up for it, suck the juices from the head. Trust me, tastes amazing. And don’t forget to pick your fingers in between!
Joshua
This is simple and a lot of return for minimum effort. Don’t skip the pimenton (paprika) or brandy!
beth
So fast and easy and really yum! Used frozen shrimp also, worked great.
Claudia and Martin
Hello, be careful with olive. The smoke point is less than 500F so it will degrade and give an unpleasant taste. I would suggest avocado, canola or any oil with an higher smoke point. FYI the smoke point is the temperature at which an oil degrades and becomes les effective and tasty. Every oil has different smoke point.
Tom
Amazing recipe. The shrimp are awesome. Great flavor. This is a keeper and in the menu rotation from now on.
Sally Beauman
Served cold this was a big hit at our family picnic. I used thawed frozen shrimp patted dry with paper towels. Cooked on baking sheet in oven at 425 then broiled on high for a few minutes (watching carefully). Next time I’ll use less olive oil as the marinade alone would work. I’ll also add toasted slivered almonds for crunch before serving.
André
Simple and tastier way to appreciate schrimps is to* sauter* them in little olive oil , garlic , little butter and when slighly grilled , add salt , pepper ,and a soup spoon of * Pastis de Marseille* Add to your dish some steamed * fenouille * ( fennel ..) slightly brushed with the pastis sauce ... Plus the inevitable aperitif ...2 fingers of Pastis in 3 fingers of iced water ... Cheers !
Teresa
Busted out my cast iron griddle and used it on the gas grill. Made the recipe as written, used pimentón and brandy. It was amazing. Perfectly cooked shrimp at 3 minutes per side (brandy at 2 minute mark on side 2). Great with a squeeze of lemon and a sprinkle of flaky salt.
Martha
Pernod is delicious added and ignited at the very end.
Ryan
I made this virtually as directed with the addition of a few sprinkles of red pepper flakes for a little heat. The flavors marry well and balance nicely. Don't skimp on the lemon, it adds a brightness and acidity that rounds out the flavors. I had reservations about searing parsley (you mix it in the marinade) but it adds a subtle but warm roasted flavor that I wasn't expecting. A solid 4/5 meal. I served as an entre with a side of jasmine rice and haricot verts. It'll see service again.
Bill Schroeder
If you want shrimp with heads on, why would you shell “split”(?) and devein them?
chriss
Fast and flavorful, with a hot cast iron skillet.
Hank
Used TJ Argentinian frozen shrimp, it worked out fine, served over freekah.
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