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Le Chaudron recipe
Gambas à la plancha
Griddled garlic chili jumbo shrimp
⏱ 15 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)large whole raw jumbo shrimp
5 tbspextra-virgin olive oil
5 clovesgarlic, crushed
1bunch of flat-leaf parsley, chopped
2fresh red chilies, chopped
The juice of 1 lemon
1 pinchfleur de sel (flaky sea salt)
- 1 kg (2.2 lb) large whole raw jumbo shrimp
- 5 tbsp extra-virgin olive oil
- 5 cloves garlic, crushed
- 1 bunch of flat-leaf parsley, chopped
- 2 fresh red chilies, chopped
- The juice of 1 lemon
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the shrimp out of the fridge 30 minutes before cooking.
- Make the marinade by mixing the extra-virgin olive oil, crushed garlic and chopped parsley in the bowl.
- Add the finely chopped red chilies and fleur de sel and stir well.
- Toss the shrimp in the marinade and let them sit for 15 minutes at room temperature.
- Heat the griddle well ahead of time — the cooking is very fast.
- Lay the shrimp on the hot griddle and cook for 2 minutes per side until pink.
- Squeeze over lemon juice just before they’re done and serve right away on a large platter with the rest of the marinade.
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