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Gambas al Whiskey is a super impressive, restaurant-quality dish that comes together in just 30 minutes, making it doable enough for weeknight dinners.
I first learned to make Gambas al Whiskey in a cooking class in San Sebastián, and it’s one of those simple but show-stopping recipes that stuck with me. Jumbo shrimp are roasted in a bright parsley oil, then finished with a splash of whiskey that gets flambéed right in the pan for a little bit of drama (and a lot of flavor). It’s quick, rustic, and the perfect thing to serve with plenty of crusty bread for soaking up every last drop of that buttery, herby sauce.
I kept this recipe fairly traditional, but if the flambé element worries you, I included an alternative option for you to try! You want to feel confident and safe when flambéing, so if you are worried at all, you can sauté instead. More on that below!
Ingredients:
- Extra Virgin Olive Oil
- Fresh Parsley Leaves
- Freshly Squeezed Lemon Juice
- Jumbo Shrimp
- Kosher Salt
- Freshly Ground Black Pepper
- Unsalted Butter
- Whiskey
- Flaky Salt
- Crusty Bread
Step-by-Step:
step one: preheat the oven
Preheat the oven to 400°F.
step two: make the parsley oil
In a small blender or in a wide-mouth jar with an immersion blender, add the olive oil, parsley, and lemon juice. Blend until smooth. Set aside.
step three: season the shrimp
Pat the shrimp dry and arrange them in a large oven-safe skillet. Season with salt and pepper. Scatter the butter cubes evenly over the shrimp, then drizzle the parsley oil over the top.
step four: bake the shrimp
Transfer the skillet to the oven and bake until the shrimp are just about cooked through, mostly pink and opaque, 8 to 10 minutes, depending on their size.
step five: add the whiskey
Remove the skillet from the oven and set it over medium heat on the stovetop. Carefully pour the whiskey into the skillet.
step six: flambé
Use a long lighter to carefully ignite the whiskey in the pan. Allow the flames to flare and burn off naturally (this will take 30 seconds to 1 minute). Do not move the skillet while the alcohol is burning.
step seven: garnish and serve
Once the flames have subsided, toss the shrimp gently to coat in the pan sauce. Remove from the heat and garnish with more parsley and flaky salt. Serve immediately with crusty bread to soak up the juices.
recipe faqs:
Any mild, smooth whiskey is great—nothing too peaty or smoky. A basic bourbon or Irish whiskey adds the perfect warmth without overpowering the shrimp.
Flambéing is completely optional, and it should only be done with care and proper precautions. Always keep flammable items away from the stovetop, use a long lighter, and never move the pan once the alcohol is ignited. If you’re unsure or uncomfortable with the technique, simply skip the flame and let the whiskey simmer instead—it will still reduce beautifully.
Every home kitchen is different, so please use your best judgment and practice safe cooking techniques when making this recipe.
Yes, so long as you take a few simple precautions. Use a large, oven-safe skillet with high sides, keep long sleeves and loose fabrics away from the flame, and ignite the alcohol with a long lighter so your hands stay far from the heat. Most importantly: once the alcohol is lit, don’t move the pan. The flames will naturally burn off within 30 seconds to 1 minute.
The flambé process burns off a significant portion of the alcohol, and the remaining liquid continues to cook down as the sauce simmers. That said, how much alcohol remains in any dish can vary based on technique, timing, and heat levels.
If you’re serving this to children, it’s best to use your own judgment and comfort level. You can also skip the flambé entirely and let the whiskey simmer for a bit longer (2 to 3 minutes total) to further reduce it. As always, do whatever feels right for your family.
When you want a showstopping dish this holiday season and beyond, make my Gambas al Whiskey! Comment below if you try it!
looking for more impressive seafood recipes? try these!
Gambas al Whiskey
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh parsley leaves, plus more to garnish
- 1 tablespoon freshly squeezed lemon juice
- 1 pound jumbo shrimp, peeled and deveined, tail and head left on
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, chilled, cut into 1/4-inch cubes
- 1/4 cup whiskey
- Flaky salt, for garnish
- Crusty bread, for serving
Instructions
- Preheat the oven to 400°F.
- In a small blender or in a wide-mouth jar with an immersion blender, add the olive oil, parsley, and lemon juice. Blend until smooth. Set aside.
- Pat the shrimp dry and arrange them in a large oven-safe skillet. Season with salt and pepper. Scatter the butter cubes evenly over the shrimp, then drizzle the parsley oil over the top.
- Transfer the skillet to the oven and bake until the shrimp are just about cooked through, mostly pink and opaque, 8 to 10 minutes, depending on their size.
- Remove the skillet from the oven and set it over medium heat on the stovetop. Carefully pour the whiskey into the skillet.
- Use a long lighter to carefully ignite the whiskey in the pan. Allow the flames to flare and burn off naturally (this will take about 30 seconds to 1 minute). Do not move the skillet while the alcohol is burning.
- Once the flames have subsided, toss the shrimp gently to coat in the pan sauce. Remove from the heat and garnish with more parsley and flaky salt. Serve immediately with crusty bread to soak up the juices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
This was totally fun and delicious. Couldn’t source head-on locally this time of year, so had some overnighted from Key West. They had heads, and they were never frozen. I used Canadian to keep that influence in a predictably mild range (finally something Crown is good at). This dish really does come out restaurant worthy. Thanks for sharing!
This was so much fun to make! The bourbon flavor was a little overwhelming, so will probably make without next time or maybe try less?? The olive oil, parsley, and lemon mixture is amazing! I pulled out a few shrimp for my daughter before adding the bourbon and they were delicious!