Gambas a la Gabardina: A Delicious Spanish Battered Shrimp Delight

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Gambas a la Gabardina, or Battered Shrimp, is a beloved Spanish tapa that captures the essence of the country’s vibrant culinary culture. This dish features succulent shrimp coated in a light, crispy batter, making it a perfect appetizer or snack for any occasion. Whether enjoyed at a bustling tapas bar in Spain or made at home, Gambas a la Gabardina never fails to impress with its delicious taste and satisfying texture. In this article, we will explore the history of this dish, list the essential ingredients, and provide a detailed recipe to help you prepare Gambas a la Gabardina in your own kitchen.

History and Origin

Gambas a la Gabardina has its roots in Andalusia, a region in southern Spain known for its rich culinary traditions and fresh seafood. “Gabardina” translates to “overcoat” in Spanish, referring to the batter that envelops the shrimp. This dish is a staple in Spanish tapas bars, where it is commonly served alongside other small plates and enjoyed with a glass of chilled beer or wine. The simplicity of the ingredients and the quick cooking method make Gambas a la Gabardina a popular choice for both home cooks and professional chefs.


To prepare Gambas a la Gabardina, you will need the following ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined, tails on
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon paprika (sweet or smoked, based on preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold sparkling water (or more as needed)
  • Vegetable oil for frying
  • Lemon wedges (for serving)
  • Fresh parsley, chopped (for garnish)


1. Preparing the Shrimp: Start by peeling and deveining the shrimp, leaving the tails on for a more elegant presentation. Rinse the shrimp under cold water and pat them dry with paper towels. Set the prepared shrimp aside while you make the batter.

2. Making the Batter: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, paprika, salt, and black pepper. Whisk the dry ingredients together until well mixed. Gradually add the cold sparkling water, whisking continuously until you achieve a smooth, lump-free batter. The batter should be thick enough to coat the shrimp but still fluid. If the batter is too thick, add a bit more sparkling water; if too thin, add a little more flour.

3. Heating the Oil: Pour vegetable oil into a deep frying pan or pot, filling it to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil’s readiness by dropping a small amount of batter into it; if the batter sizzles and turns golden brown within a few seconds, the oil is ready for frying.

4. Frying the Shrimp: Working in batches, dip each shrimp into the batter, allowing any excess to drip off, and carefully lower it into the hot oil. Fry the shrimp for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Continue frying the remaining shrimp in batches, ensuring the oil temperature remains consistent.

5. Serving: Arrange the fried shrimp on a serving platter. Garnish with chopped fresh parsley and serve with lemon wedges on the side. The lemon juice adds a bright, tangy flavor that complements the rich, crispy shrimp.

Tips and Variations

  • Shrimp Quality: Use the freshest shrimp you can find for the best flavor and texture. If fresh shrimp are not available, you can use frozen shrimp, but be sure to thaw them completely before frying.
  • Batter Consistency: The key to a light and crispy coating is the batter’s consistency. Cold sparkling water helps create a lighter batter, but be careful not to overmix, as this can result in a dense coating.
  • Oil Temperature: Maintaining the oil temperature is crucial for achieving a crispy texture. Use a kitchen thermometer to monitor the oil and adjust the heat as needed to keep it around 350°F (175°C).
  • Dipping Sauces: Serve Gambas a la Gabardina with a variety of dipping sauces, such as aioli, tartar sauce, or a simple garlic mayo, to enhance the flavors.
  • Seasoning: Experiment with different seasonings in the batter, such as garlic powder, cayenne pepper, or even a splash of beer, to customize the flavor profile.


Gambas a la Gabardina is a delightful Spanish dish that brings the flavors of the Mediterranean to your table. Its light, crispy batter and succulent shrimp make it a perfect appetizer or snack, whether you’re hosting a party or enjoying a casual meal at home. By following this recipe, you can recreate the magic of a Spanish tapas bar in your own kitchen, delighting your family and friends with this delicious and easy-to-make dish. Enjoy the process of making and savoring Gambas a la Gabardina, and let it transport you to the sunny shores of Spain with every bite!

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Written by Robert Zelesky

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