Published: by Lauren Aloise · This post may contain affiliate links ·
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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).
Jump to:
- Introduction
- Ingredients
- How to Make
- Recipe FAQs
- Serve
- Store
- Expert Tips
- More Spanish Seafood Tapas
- Perfect Boiled Shrimp (Gambas Cocidas)
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 myboiled shrimp recipe, you'll end up with the most tendershrimp 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
What is the difference between gambas and camarones?
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).
How long does it take to boil 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.
How do you know when boiled shrimp are done?
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.
More Spanish Seafood Tapas
- Spanish Clams with Chorizo in Garlic Sauce Recipe
- Easy Calamares Fritos Recipe (Spanish Fried Calamari)
- Spanish Fried Anchovies Recipe (Boquerones Fritos)
- Gambas al Ajillo Recipe (Spanish Garlic Shrimp)
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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!
5 from 10 votes
Print (images optional) Pin Rate
Course: Appetizer
Cuisine: Spanish
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 4 servings
Calories: 226.8kcal
Author: Lauren Aloise
Ingredients
- 8-9 quarts water
- 2 cups ice plus extra if needed
- 4 tablespoons sea salt
- 2 pounds raw shrimp or prawns either gambas or langostinos
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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Photography byGiulia Verdinelli
See Also
Easy Recipe: Shrimp Skewers (Brochetas de Gambas)
Gambas al Ajillo Recipe (Spanish Garlic Shrimp)
More Seafood
- Tortillitas de Camarones (Spanish Shrimp Fritters)
- Prawn and Chorizo Paella
- Almejas a la Marinera (Spanish Style Clams)
- Baked Tuna Empanada (Empanada de Atún)
Reader Interactions
Comments
Abdullah
Did this for a spanish assignment and all I can say was this was heaven. definitely will make this again.
Reply
CelticThugPoet7
Hey Could U Use Warm Water Instead of Cold to Help The Salt Dissolve & Then Add The Ice?Reply
Lauren Aloise
Sure - that could work!
Reply
Erick
This looks delicious! Will try it!Reply
Jessey
If boiling with shell on, At what point do you remove the shell? Sounds as though you shell immediately before eating while the prawn is coated in white sauce.
Messy?
Nonetheless, tasty.Lauren Aloise
Hi Jessey - there is no sauce and the shrimp are eaten cold. And you remove the shell with your fingers right before eating -- suck out the brains if you dare!
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Scott Parker
Just to clarify - thaw the shrimp before putting in the boiling water? Boil with vein shell on? Thanks!
Reply
Lauren Aloise
Hello, yes thaw (if frozen) though try to buy fresh if possible. And boil whole-- shell, vein and all. In Spain, no one deveins the shrimp-- they say it's the best part 😉
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Fishmonger
Unfortunately, it is nearly impossible to obtain fresh (unfrozen) shrimp in the states unless you happen to live in a shrimping area. Most shrimp is fresh/flash frozen at sea and is almost always previously frozen when you buy them in the fish market. I try to buy it still frozen because I can never be sure how long the thawed shrimp have been sitting in the showcase - it deteriorates fairly quickly once thawed. If it's wild caught, it tends to be great quality. I'm trying this tonight with Argentine red shrimp.
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Randy J
Thanks for the great recipe. We just boiled some shrimp and they turned out great.Reply
Lauren Aloise
Glad to hear it!
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Ryan
This shrimp was very tasty. I had to use this for a Spanish project of mine, but I'm really glad I made it! I had to buy the shrimp from the grocery store, but I never knew it came blue when it was raw! Very tasty shrimp and a quick, good meal.Reply
Lauren Aloise
Hi Ryan! Glad to hear it was a success! Once you start cooking with raw shrimp, it's hard to go back to the cooked/frozen ones!
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Ellen M
I made this tonight! Perfect shrimp. So easy too! Will be using this method in the future!
Thanks!
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Maureen
Thanks for the tip! Now I know what to do with the shrimps to keep them tender. I love that the shrimps are somehow pinkish and orangey in color. Thanks for sharing this! 🙂
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Fumi
It is a nice meal and looks easy to cool. All things needed to buy are salt and shrimps. I think it is also healthy because no oil is used. It would spur people to have more beer. I like the meal. I wonder if raw shrimps are available at any time of the year in Spain.Reply
Lauren Aloise
Very healthy! And yes, you can get raw shrimp any time of year!
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Fabiana
This looks so delicious!
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Lorena
I never knew that the ice bath was the key to great prawns! I will need to try this out! 🙂Reply
Valeska
You're missing a very important ingredient and the key to a magic flavor: salt
Reply
Lauren Aloise
The salt is there-- 4 Tablespoons of it! 😉 When the shrimp soak in the ice bath with the salt, the flavor penetrates and in my experience they come out much better than by salting the boiling water. But that's another way to do it!
Reply
Renae Wolf
appreciate everyone's advice. Are local Piggy wiggly store had the big Argentine Red shrimp this week only 6.99 a bag. There 16-20 per bag never seen them that cheap or that big that reasonably priced too. So turn to internet for directions so could cook them correctly. Dropped in boiling water 2 minutes and then dropped in ice water with sea salt and served with butter. YUM, Yum-You don't need shrimp sauce with these they are tender , sweet and do taste a little like lobster. Perfectly cooked shell peels right off you do have to remove the vein but it comes out easily enough with shell.
Reply
Trevor Huxham
I wasn’t aware that throwing the cooked shrimp into an ice bath was the key to keeping them tender—thanks for the tip!
And don’t forget to save the shrimp heads and shells to make broth with later; just dump them into a pot of water with some bay leaves and bingo! you’ve got the foundation for making some amazing rice 🙂
Reply
Lauren Aloise
Yes, it's important to be able to peel them and stop them from overcooking or getting mushy! And great tip about the shrimp heads, perfect for making shrimp stock!
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