Gambari Iskandarani is a shell-on, head-on keto and gluten-free shrimp recipe drenched in a rich and spicy butter sauce that brings Alexandria-Egypt to your table. 

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What is Gambari Iskandarani?

Gambari means shrimp, and Iskandarani means Alexandrian. As you guessed, this scrumptious seafood dish hails from Alexandria-Egypt, and it bursts with Mediterranean flavors. Making this seafood dish can’t be easier as it relies on a shortcut that will save you time without skimping on the flavors. Infusing the hot butter with spices and minced garlic before bathing the shrimp is a technique that works like a charm in this dish. The butter serves as a vehicle for flavor and also keeps the shrimp tender and crisps up the shell. The technique used her makes the shrimp tender and juicy, with a slight smoky flavor from the smoked paprika and the broil. It has a perfect balance of heat and flavor. The garlic added a robust depth, while the coriander and cumin brought an earthy warmth. The chili provided just the right amount of kick, making each mouthful an exciting journey. Paired with a side of tahini sauce and warm, freshly baked Baladi bread to soak up the remaining sauce, it was a meal that satisfied both the stomach and the soul. To enjoy this shrimp to the fullest, forgo cutlery and use your hands instead. You will miss out on that succulent juice dripping off the shrimp skin if you apply good table manners! Sheer gloves will always protect your fingers though.

My Story with Gambari Iskandarani

I grew up savoring this shrimp dish—and its many delicious variations—either at home or at the bustling seafood stalls lining the Mediterranean coast. My memories of it are forever tied to breezy Alexandrian evenings, when the sun dipped low in the sky, casting golden light over the European-influenced facades and vibrant streets.

One place that stands out in my memory is Adoura, a beloved family-owned seafood restaurant. The air was always filled with the lively chatter of locals and the comforting clink of plates—a soundtrack that felt like a warm embrace. Its decor was rustic and unpretentious, yet full of charm: colorful mosaics on the walls and lanterns casting a soft, inviting glow over every dish.

My go-to order always included a mint-lime smoothie, the perfect companion to the rich, buttery flavors of Gambari Iskandarani.

These days, I find just as much joy in watching my US-born children light up when I bring a steaming platter of Gambari Iskandarani to the table. As they ooh and ahh over each bite, I’m instantly transported back to my own childhood wonder—proof that the magic of this dish transcends both time and borders.

How to Make Gambari Iskandarani 

It is best to make Gamabari Iskandarani, using shell on Shrimp. According to American Test Kitchen: “Shrimp shells are made of an elastic substance called chitin, which does not break down when heated. That means the shells does a great job of protecting lean, delicate shrimp flesh during cooking, helping to keep it juicy and tender.” Watch this step-by-step video to make the best Gambari Iskandarani.

I love to broil the shrimp head-on, as the latter releases succulent juice that has a memorable depth of flavor. The broil is faster and more effective.

Step 1: Rinse the Shrimp 

Use water and white distilled vinegar to rinse the shrimp. Drizzle the vinegar on the shrimp, let it sit for 15 minutes, and then rinse it under tap water. Let the shrimp discard any excess water in the colander until you make the infused butter.

Step 2: Make the Butter Sauce 

In a medium saucepan, melt 1/2 a cup of butter over medium-low heat. Once it gets foamy, add the minced garlic and the spices. When the butter and spices mixture gets fragrant, turn off the heat.

Step 3: Assemble the Dish 

The shrimp has to be dry completely before we add the infused butter. Arrange the shrimp on a large tray, preferably in one single layer, so it doesn’t get diluted and lose its potency. Drizzle the infused butter over the shrimp and mix it with a slotted spoon to make sure that the butter sauce covers all the shrimp.

Step 4: Broil the Shrimp 

Set the broil at 425, broil the shrimp for 20-30 minutes or until all the shrimp oil turns pink. Turn off the broil, and let the shrimp rest covered with a tented foil.

Step 5: Serve 

Garnish the shrimp with lemon and lime wedges and serve hot.

Check out more seafood recipes on my blog  

• Ruz Sayadeya (Egyptian rice with seafood)

• Seafood & Freekeh in a Clay Pot

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