Shrimp Gambas Recipe

Peel and devein shrimp if needed, leaving tails on or off per preference. Pat shrimp very dry with paper towels. Thinly slice garlic and fresh chiles. Chop parsley. Preheat oven to 400°F (200°C) if using the oven to crisp baguette.

Season shrimp

In a bowl, toss the dried shrimp with smoked paprika, sweet paprika, kosher salt, and black pepper until evenly coated. Let sit 5 minutes so spices adhere.

Heat pan

Set a large heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tablespoon olive oil and let it shimmer but not smoke.

Blacken quickly

Add shrimp in a single layer (do not crowd). Cook 1 to 1½ minutes per side until neatly blackened at the edges and just opaque in the center. Transfer shrimp to a plate — they will finish in the butter sauce. Reduce heat to medium.

Infuse oil

To the same skillet, add remaining 1 tablespoon olive oil and 2 tablespoons butter. When butter melts and starts to foam, add sliced garlic and sliced fresh chiles. Sauté 30–45 seconds, stirring constantly, until garlic is fragrant and just turning golden (do not burn).

Add chili oil and more butter

Stir in Calabrian chili oil and the remaining 2 tablespoons butter. Swirl the pan so butter emulsifies with the oil, creating a glossy sauce.

Finish shrimp in sauce

Return blackened shrimp and any accumulated juices to the skillet. Toss gently to coat and cook 30–60 seconds more so shrimp finish cooking and absorb the sauce. Squeeze in lemon juice and sprinkle chopped parsley. Taste and adjust salt and pepper.

Slice baguette on a bias into ½-inch slices. Lightly brush each slice with olive oil and sprinkle with a little flaky sea salt. Toast in a preheated 400°F (200°C) oven for 5–7 minutes until edges are crisp and golden, or toast in a dry skillet until golden.

Spoon shrimp and plenty of buttery, garlicky, chili-spiked sauce into a shallow bowl. Serve with crisped baguette slices for mopping. Optionally garnish with an extra drizzle of Calabrian oil and a few parsley leaves.