One of the most famous salads in Spain, "Pipirrana" with shrimps

This week I bring you an Andalusian summer speciality. This delicious recipe is straightforward to make and a trendy "tapa" dish in all Spanish regions when the good weather arrives.
But the origin of this refreshing and colourful salad is mainly claimed between the Andalusian provinces of Granada, Jaén and Murcia. Despite that, almost all Spanish regions and world cuisines have a similar salad.

Today I want to show you one of the most famous salads in Spain. And my favourite version of it, the prawns, takes the "Pipirrana" to another level.

"Gambas de Garrucha"

"Pipirrana con gambas" recipe

  • Preparation time 7 min
  • Cooking time 30 sec

Ingredients 4 pax

  1. 1/2 red pepper
  2. 1/4 green pepper
  3. 1/4 yellow pepper
  4. 2 tomatoes

  1. 1 Cucumber
  2. 1 small red onion
  3. 300 g / 11 oz / 3/4 lb of peeled prawns
  4. A handful of chopped parsley leaves

For the Vinaigrette

  1. 100 ml / 1/2 cup extra virgin olive oil (EVOO)
  2. 60 ml / 4 tablespoons of homemade lemon EVOO
  3. 60 ml / 4 tablespoons of homemade Spicy EVOO

Click the photo, and find out the recipe

  1. Juice of two lemons
  2. Salt to taste
  3. White pepper to taste
  4. 30 ml/ 2 tablespoon sherry vinegar


  1. Wash the peppers, tomatoes and cucumbers. Remove the seeds from the peppers and cut them into small dice.
  2. Do the same with the tomatoes.
  3. Peel the cucumber, remove the seeds and cut it into small dice.
  4. Chop the red onion and mix with the rest of the vegetables in a bowl.

For the vinaigrette

  1. Pour the lemon juice into a large bowl, taking care not to get any seeds.
  2. Add the aromatic oils, salt, vinegar and white pepper.
  3. Stir well with a whisk and add the vinaigrette to the bowl with the vegetables.

  1. Finally, boil the peeled prawns in salted water for about 30 seconds and cool them down with water and ice. Drain them and cut each shrimp into four pieces.

  1. Add the chopped prawns to the bowl with the vegetables and the chopped parsley.
  2. Mix everything and leave to stand for a couple of hours in the fridge for a more pleasant texture and flavour. And if you have time, prepare it the day before eating it. "Pipirrana" is one of those meals that are even more delicious the day after.
  3. Serve it in small bowls decorated with a parsley leaf and some tomato wedges as I have done.

You can also mix it with tuna, octopus, mussels, chicken or other ingredients you love.
I hope you liked the recipe and will enjoy cooking and eating.
Have a tasty day!

7 Ratings | Rating: 4.7 out of 5
Chef H. Delgado Ebook

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