Juicy shrimp simmered in a garlicky tomato, white wine, and smoked paprika sauce.
Introduction
What makes Mediterranean seafood dishes so irresistible? It’s the way simple, fresh ingredients come together with big flavor. Gambas à la Catalane — a classic dish from Catalonia in northeastern Spain — brings all the Mediterranean sunshine to your plate. The shrimp are cooked gently in a savory tomato and garlic sauce with olive oil, herbs, and just a touch of smoky paprika. The result is bright, bold, aromatic, and deeply satisfying.
This dish feels elegant, yet it’s incredibly quick and easy, ready in 20 minutes. Serve it with crusty bread to soak up every drop of the sauce, or spoon it over rice or pasta for a heartier meal. Perfect for summer evenings, dinner parties, tapas nights, or any time you want something fresh and flavorful without hours in the kitchen.
Ingredients List
For the Shrimp
- 1 1/2 lbs (700g) large shrimp, peeled & deveined (tails on optional)
- 2 tablespoons olive oil
- Salt & black pepper, to taste
For the Catalan Sauce
- 1 small onion, finely chopped
- 4–5 garlic cloves, minced
- 2 cups diced tomatoes (fresh or canned)
- 1/3 cup dry white wine (optional—can substitute broth)
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- Pinch of chili flakes (optional, for heat)
- Salt & pepper, to taste
Finishing Touches
- Fresh parsley, chopped
- Squeeze of lemon
- Drizzle of extra-virgin olive oil
- Crusty bread for dipping
Timing
| Step | Time |
|---|---|
| Prep | 10 minutes |
| Cooking | 12–15 minutes |
| Total Time | ~25 minutes |
Fast enough for weeknights — impressive enough for guests.
Step-by-Step Instructions
Step 1: Season and Sear the Shrimp
Pat shrimp dry and season lightly with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sear shrimp 1–2 minutes per side until pink on the outside, but not fully cooked.
Remove and set aside.
Step 2: Build the Sauce
In the same pan, add onion and sauté 3–4 minutes until soft.
Add garlic and cook 1 minute until fragrant.
Add:
- Tomatoes
- White wine
- Smoked paprika
- Sweet paprika
- Chili flakes
Simmer 5–6 minutes until slightly reduced and glossy.
Step 3: Finish and Simmer
Return shrimp to pan, spoon sauce over top, and simmer 2–3 minutes until fully cooked and tender.
Taste and adjust seasoning.
Step 4: Serve
Remove from heat.
Finish with:
- Fresh parsley
- Squeeze of lemon
- Extra-virgin olive oil drizzle
Serve immediately.
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | 26g |
| Fat | 10g |
| Carbs | 8g |
Naturally low-carb, gluten-free, and high-protein.
Healthier Alternatives
| Goal | Adjustment |
|---|---|
| Low-Sodium | Use fresh tomatoes + reduce added salt |
| Dairy-Free | Already dairy-free ✅ |
| Lower Fat | Use less olive oil (but flavor improves with full amount) |
| Keto | Serve over cauliflower rice or on its own |
Serving Suggestions
Gambas à la Catalane is perfect served with:
- Crusty baguette or sourdough (essential for sauce!)
- White rice or saffron rice
- Orzo or fresh pasta
- Roasted potatoes
- Grilled vegetables
- Tapas board with olives, cheeses & cured meats
Wine Pairing:
A crisp Spanish Albariño, dry rosé, or Cava.
Common Mistakes to Avoid
| Mistake | Solution |
|---|---|
| Shrimp turn rubbery | Cook briefly — shrimp finish cooking in sauce |
| Sauce tastes flat | Add lemon + salt at the end to brighten flavors |
| Tomatoes taste acidic | Add a pinch of sugar to balance, if needed |
| Soggy sauce | Reduce sauce until lightly thickened before adding shrimp |
Storing Tips
- Refrigerate: Up to 2 days
- Reheat gently: In a pan over low heat (avoid microwaving shrimp too long)
- Do Not Freeze: Shrimp texture becomes mushy when thawed
Conclusion
Gambas à la Catalane is vibrant, rich, and full of Mediterranean flavor — yet incredibly fast and simple to prepare. It’s one of those dishes that tastes like a seaside restaurant meal, but comes from everyday ingredients and a single skillet.
Try it tonight — then come back and share how you served it!
FAQs
1. Can I use frozen shrimp?
Yes — thaw fully and pat dry before cooking.
2. Can I make the sauce ahead?
Yes — simmer the sauce and reheat, then add shrimp just before serving.
3. Is the wine essential?
No — replace with broth if desired.
4. Can I add vegetables?
Yes — bell peppers or spinach work beautifully.
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