Gambas Bravas translates to “brave shrimp” in Spanish. And just why are these shrimp so brave? Because they are absolutely smothered in delicious garlic — a match made in heaven that will surely keep the vampires away. These garlicky shrimp also have a healthy pinch of saffron and a lively squeeze of lemon. They’re decadent, simple, and delicious.
Gambas Bravas as a Tapa
If you’re looking for a lovely little snack to enjoy with a glass of wine, Gambas Bravas are perfect. Choose wild-caught shrimp (fresh or thawed from frozen are fine), but be sure to choose tail-on shrimp. The tails add flavor to the olive oil, garlic and lemon sauce they’re served in. But more importantly, the tail means that this tapa is “pickupable.” Enjoy eating these straight out of the serving bowl as finger food. Just leave out an extra little bowl to discard the tails.
You can serve these alongside some freshly toasted bread to mop up all the delicious juices. or maybe with a simple salad if you’re going for something more substantial. They”ll make a lovely addition to your Tapas Table, alongside some hummus and Tortilla de Patata.
Gambas Bravas as a Meal
Toss these flavorful shrimp with some perfectly cooked al dente linguine, and you have yourself a meal! Another way to enjoy Gambas Bravas is with a side of rice. Cook basmati rice on its own, or add some finely chopped onion and bell pepper to the cooking liquid. Once cooked and combined with the shrimp, the sauce from the shrimp will flavor it beautifully.
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Ingredients
1 pound shrimp (look for tail-on, uncooked. They can be fresh or previously frozen)
a generous pat of butter, about 2 tablespoons
a swirl of olive oil, about 2 tablespoons
a generous amount of garlic, slivered (about 6-8 cloves)
a pinch of saffron threads
juice of ½ a lemon
Maldon salt, to finish
a sprinkle of chopped parsley, for garnish
Instructions
De-vein the shrimp, rinse and drain in a colander over the sink. They should be free of excess liquid to cook properly.
Heat the butter and olive oil in a large skillet, and add the garlic. When it begins to sizzle, toss in the shrimp. Give it a stir, add the saffron threads and continue cooking until the shrimp are finished — they'll turn pink and opaque.
Finish the dish with a loving squeeze of lemon, a sprinkle of Maldon salt, and a Hipcooks hand-flick of chopped parsley.
