Camarones a la Plancha

Shrimp seared on a smoking hot grill until the shells turn bright red and crispy. The flesh remains pearly and juicy, infused with garlic that browns without burning.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 306
• Protein: 44 g
• Carbs: 1 g
• Fat: 13 g

Ingredients

• 800 g Wild shrimp ( whole and patted dry )
• 4 piece Garlic ( finely minced )
• 1 piece Flat-leaf parsley ( chopped )
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )

Instructions

1. Prep the aromatics

   Finely mince the garlic and chop the flat-leaf parsley. Cut the lemon into wedges. Ensure the shrimp are bone dry so they sear instead of steaming.

2. Heating and searing

   Heat the plancha or a heavy cast-iron skillet until lightly smoking. Pour in the olive oil and add the shrimp. They should sizzle immediately. Let them color for 2 minutes without moving.

3. Tossing and flavoring

   Flip the shrimp. Add the minced garlic and sea salt. Toss vigorously so the garlic coats the shells without burning. Once the garlic smells nutty, it is done.

4. Finishing

   Turn off the heat. Throw the parsley over the shrimp and squeeze one lemon wedge. The juice will deglaze the pan drippings and coat the shrimp.

Chef's tips

• Do not peel the shrimp before cooking: the shell protects the meat and provides that charred flavor.
• The grill must be smoking hot. If it doesn't hiss when the shrimp hits the surface, wait.
• Always add garlic at the very end; it burns in 30 seconds and turns bitter.

Storage

Eat immediately. Reheated shrimp becomes rubbery.