Gambas al Whiskey is an elegant, restaurant-quality shrimp dish that takes about 30 minutes from start to finish. Bright parsley oil and a touch of lemon lift the seafood, while a splash of whiskey—flambéed for a moment—adds warmth and a hint of caramelized flavor. This recipe is quick, rustic, and perfect for serving with plenty of crusty bread to soak up the buttery herb sauce.
I learned this version of Gambas al Whiskey in a cooking class in San Sebastián. It’s straightforward enough for a weeknight but impressive enough for guests. If the idea of flambéing makes you nervous, there’s a safe alternative—simply simmer the whiskey down on the stovetop instead of igniting it. Both methods give a delicious finish; choose the one you feel most comfortable with.
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh parsley leaves, plus more for garnish
- 1 tablespoon freshly squeezed lemon juice
- 1 pound jumbo shrimp, peeled and deveined (leave tails or heads on if you prefer)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, chilled and cut into 1/4-inch cubes
- 1/4 cup whiskey
- Flaky salt, for finishing
- Crusty bread, for serving
Total Time & Servings
Total time: 30 minutes. Serves 4 (comfortable for 4–6 as an appetizer or small main).
Step-by-Step Instructions
Step 1: Preheat
Preheat the oven to 400°F (200°C).
Step 2: Make the parsley oil
Combine the olive oil, parsley, and lemon juice in a small blender or a wide-mouth jar and use an immersion blender. Blend until smooth, then set the parsley oil aside.
Step 3: Season the shrimp
Pat the shrimp dry with paper towels. Arrange them in a large oven-safe skillet in a single layer. Season with kosher salt and freshly ground black pepper. Scatter the chilled butter cubes evenly over the shrimp, then drizzle the parsley oil on top.
Step 4: Bake
Place the skillet in the preheated oven and bake until the shrimp are nearly opaque and mostly pink, about 8 to 10 minutes depending on size. You want them just cooked through—avoid overcooking so they remain tender.
Step 5: Add the whiskey
Carefully remove the skillet from the oven and set it on the stovetop over medium heat. Pour the whiskey into the pan, distributing it around the shrimp.
Step 6: Flambé (optional) or simmer
Flambé option: If you choose to flambé, use a long lighter to ignite the whiskey carefully. Keep your head and any loose clothing well away from the pan, and never move the skillet while the alcohol is burning. The flames will flare briefly and should burn off within about 30 seconds to 1 minute.
Simmer alternative: If you prefer not to light the alcohol, let the whiskey simmer over medium heat for 2 to 3 minutes to reduce and concentrate the flavor. Both methods create a glossy, flavorful pan sauce.
Step 7: Finish and serve
When the flames subside or the whiskey has reduced, gently toss the shrimp in the pan to coat them in the butter-and-herb sauce. Remove from heat and finish with extra parsley and a sprinkle of flaky salt. Serve immediately with crusty bread for dipping into the sauce.
Recipe Notes & Tips
- Use a mild, smooth whiskey or bourbon—avoid very peaty or heavily smoked whiskies as they can overpower the shrimp.
- If you leave tails on, the presentation is classic and easier to pick up with fingers; removing them makes the dish easier to eat with a fork.
- To ensure safety when flambéing: keep flammable items away, wear short or tight sleeves, and use a pan with some height to contain the flames. Never tilt or move the pan while the alcohol is burning.
- For a lower-alcohol version suitable for children, skip the flambé and simmer the whiskey until reduced.
Recipe FAQs
What type of whiskey works best?
A smooth, mild whiskey or bourbon works well—something that adds warmth without heavy smoke or peat.
Do I have to flambé the whiskey?
No. Flambéing adds a dramatic finish and helps burn off some alcohol, but you can safely skip it and simmer the whiskey until it reduces. Choose the method that makes you most comfortable.
Is flambéing safe at home?
When done with care, yes. Take simple precautions: use a large oven-safe skillet, keep loose clothing and flammable items away, and light the alcohol with a long lighter. Do not move the pan while the alcohol is ignited; the flames should subside within a minute.
Will the dish contain alcohol when served?
Flambéing burns off a significant portion of the alcohol, and further cooking reduces it more. The exact residual alcohol can vary, so for children or those avoiding alcohol entirely, use the simmer method and cook a bit longer to reduce the liquid further.
Nutrition (per serving, approximate)
Calories: 330 kcal; Carbohydrates: 2 g; Protein: 16 g; Fat: 25 g; Saturated fat: 6 g; Cholesterol: 158 mg; Sodium: 1271 mg. Nutrition information is an estimate and should be used as a guideline.
Additional Info
Author: Alex Snodgrass
Course: Main Course
Looking for more impressive seafood ideas? Try: Four Seafood Pasta; Green Curry Fish Parcels; Shrimp Brochette.
Quick Recipe Summary
Prep: make parsley oil and season shrimp. Bake 8–10 minutes at 400°F. Add 1/4 cup whiskey and either flambé briefly or simmer to reduce. Toss in the pan, garnish with parsley and flaky salt, and serve with crusty bread.
Food photography and styling credit: Eat Love Eats.