Spanish Shrimp and Pepper Bocadillo | Seriously GOOD Shrimp Sandwich

This Spanish Shrimp and Pepper Bocadillo, known as Bocadillo de Gambas y Pimientos, is easily one of my favorite sandwiches from Spain. It´s filled with layers of flavors, easy to make and comes together in just 20 minutes. Serve it next to a bottle of Spanish wine for a delicious & fulfilling meal.

For the bread I used a baguette. Which is what´s typically used in Spain to make a bocadillo. Of course you can use whatever type of bread you like. Just make sure it´s firm, that way once you´ve added the ingredients, it doesn´t get soggy and fall apart.

For the shrimp I used bagged shrimp (peeled & deveined) I bought frozen & thawed out. However, you can use fresh shrimp if you like. Either way, important to pat the shrimp completely dry before cooking. That way the shrimp can absorb all the flavors in the pan.

TIPS & TRICKS to Make this Recipe: When cooking the slices of onion, remember to be gentle when flipping them, as they can easily fall apart. You can make this sandwich ahead of time and serve at room temperature or even chilled. Just cover with saran wrap. It will hold for up to 3 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA

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Watch the Video Below on How to Make this Spanish Shrimp and Pepper Bocadillo

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Spanish Shrimp and Pepper Bocadillo

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2

Calories 708 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 baguette
• 1 onion
• 2 jarred roasted red bell peppers
• 5 cloves garlic
• 1 lbs raw shrimp (peeled & deveined) 450 grams
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 cup low fat mayonnaise 120 grams
• 1 tsp lemon juice 5 ml
• 3 tbsp extra virgin olive oil 45 ml
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. To make the garlic mayo aioli, add the mayonnaise into a bowl, finely grate in one clove of garlic, add the lemon juice and 1 tbsp (15 ml) extra virgin olive oil, season with a kiss of sea salt & black pepper and whisk together until you get a creamy sauce

2. Cut the onion into 1/4 inch (.635 cm) thick rounds, thinly slice the garlic, cut the roasted red bell peppers into thick strips, finely chop the parsley and pat the shrimp dry with paper towels, then season them with sea salt & black pepper

3. Heat a large fry pan with a medium heat and add in 1 tbsp (15 ml) extra virgin olive oil

4. After a couple of minutes add in the slices of onion, all in a single layer, cook for 2 to 3 minutes per side or until lightly golden fried, then gently remove from the pan and set aside

5. Using the same pan with the same heat, add in another tbsp of extra virgin olive oil, then add in the sliced garlic and mix continuously, after 30 to 60 seconds and the garlic is fragrant, add in the shrimp, all in a single layer, cook for 1 minute per side or until fully cooked through, then turn off the heat, add in the paprika and mix together until well mixed

6. Cut the baguette into 2 pieces and then cut each one in half lengthwise, add the strips of roasted red bell pepper over the bottom slice of each sandwich, then add the slices of onion and season with sea salt & black pepper, then add the shrimp & garlic over the onions and spread the garlic mayo aioli over the top slice, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe

Nutrition Facts

Spanish Shrimp and Pepper Bocadillo

Amount Per Serving

Calories 708 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 6g38%

Trans Fat 0.1g

Polyunsaturated Fat 11g

Monounsaturated Fat 19g

Cholesterol 295mg98%

Sodium 2142mg93%

Potassium 727mg21%

Carbohydrates 53g18%

Fiber 5g21%

Sugar 12g13%

Protein 39g78%

Vitamin A 4422IU88%

Vitamin C 160mg194%

Calcium 228mg23%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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