Garlic chili shrimp (Gambas pil pil)

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Aug 28, 2024

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Garlic chili shrimp served in a sizzling bowl or platter is one of my favorite dishes when visiting Spain – this is my go-to recipe for making Gambas Pil-Pil at home, bursting with smoky, salty, and perfect lightly sweet shrimp flavor!

Pil Pil is a garlic oil sauce, usually blended to an emulsified, white, creamy texture – but in this dish, the famous Spanish sauce is served sizzling with large, juicy prawns and left as-is, so it’s the perfect consistency to mop up with a slice of crusty bread.

This is one of my favorite simple tapas/pintxos dishes to make at home – we eat it often!

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Gambas Pil Pil

It might be a dish that sounds very different than many shrimp dinners you’ve had before – but this shrimp in a chili, garlic, and olive oil sauce is simple – but absolutely packed with flavor.

I love ordering gambas pil pil on vacations to Spain – it’s the perfect hearty, spicy, delicious appetizer, and absolutely perfect with crusty bread to soak up all the garlic chili oil!

This shrimp with garlic and chilies is truly a knockout meal – one of my favorites from Barcelona to Bilbao – or at home in Colorado!

How to Make Garlic Chili Shrimp

To make this recipe, we will need the following ingredients:

500g (about 1 lb) raw prawns (shrimp), peeled and deveined: The prawns are the star of the dish, offering a sweet, succulent seafood flavor that pairs beautifully with the infused oil. Their natural sweetness balances the heat from the chilies and garlic.
4-6 garlic cloves, thinly sliced: Garlic is essential for infusing the olive oil with its robust, aromatic flavor. When cooked until golden, it provides a rich, savory taste that complements the prawns and forms the base of the dish’s sauce.
1-2 small red chilies, thinly sliced (adjust to taste): The chilies add a sharp, fiery kick to the dish, which is characteristic of Gambas Pil Pil. They also contribute to the dish’s visual appeal with a pop of red color.
1/2 tsp red chili flakes: Chili flakes enhance the heat level and distribute spiciness evenly throughout the dish. They add a deeper, more pervasive warmth than fresh chilies alone.
1 teaspoon sweet paprika (optional): Sweet paprika adds a mild, earthy sweetness and a touch of vibrant color. It balances the heat of the chilies and deepens the overall flavor profile.
1 teaspoon smoked paprika: Smoked paprika introduces a subtle smokiness that enriches the dish, adding complexity and depth to the flavor, complementing the seafood with its slightly sweet and smoky notes.
100 ml (about 1/2 cup) extra virgin olive oil: Olive oil is the cooking medium and the primary component of the sauce. It absorbs the flavors of the garlic, chilies, and paprika, becoming a rich, flavored oil that coats the prawns and serves as a dipping sauce for the bread.
Fresh parsley, chopped, for garnish: Parsley adds a fresh, bright contrast to the rich, spicy flavors of the dish. It also brings a vibrant green color that enhances the dish’s presentation.
Salt, to taste: Salt is used to season the prawns and the dish overall, enhancing and balancing all the flavors.
Crusty bread, for serving: The bread is essential for soaking up the flavorful oil and juices from the prawns, making it a perfect accompaniment to this dish. It also provides a contrasting texture to the soft prawns.

Once you gather your ingredients, we will use the following method:

Prepare the Prawns: Ensure the prawns are peeled, deveined, and patted dry with a paper towel.
Infuse the Oil: In a large, heavy-based skillet or a clay dish (cazuela), heat the olive oil over medium heat. Add the sliced garlic and chilies to the hot oil. Cook gently for a few minutes, stirring frequently, until the garlic becomes golden and fragrant, but be careful not to burn it. This step infuses the oil with garlic and chili flavors. Add the sweet and smoked paprika to the oil, stirring to combine. This adds depth and a slight smokiness to the dish.
Cook the Prawns: Increase the heat to medium-high and add the prawns to the skillet. Cook the prawns for 2-3 minutes on each side, or until they turn pink and are just cooked through. Stir occasionally to ensure they cook evenly in the flavored oil.
Season and Serve: Season the prawns with a pinch of salt and remove the skillet from the heat. Garnish with freshly chopped parsley. Serve the prawns hot, directly from the skillet, with plenty of crusty bread on the side to soak up the delicious garlic and chili-infused oil.

Perfect Gambas Pil Pil

Use Fresh, High-Quality Shrimp: Fresh shrimp is the key to a flavorful dish. If possible, buy them on the day you plan to cook. Ensure they are peeled and deveined before cooking, allowing the prawns to absorb the flavors from the oil and spices more effectively.

Infuse the Oil Gently: When heating the garlic and chilies in the olive oil, do so over medium heat. This gentle cooking allows the garlic and chilies to release their flavors into the oil without burning. Burnt garlic can impart a bitter taste, so watch it closely and stir frequently.

Adjust the Spice Level: The amount of chili you use can be adjusted according to your preference. For a milder dish, reduce the amount of fresh chili and chili flakes, or remove the seeds from the chilies before slicing. For more heat, increase the chili content or add a pinch of cayenne pepper.

Balance Paprika for Depth: Using both sweet and smoked paprika adds depth to the flavor. Sweet paprika adds a mild, earthy sweetness, while smoked paprika contributes a subtle smokiness. Don’t overdo it, though; too much paprika can overwhelm the delicate flavor of the prawns.

Cook Prawns Quickly and Carefully: Prawns cook very quickly, usually in 2-3 minutes per side. Overcooking them can make them tough and rubbery. As soon as they turn pink and opaque, remove them from the heat to avoid overcooking.

Season Wisely: Salt the dish towards the end of cooking. This allows you to taste and adjust the seasoning without over-salting. Remember that prawns can be naturally briny, so start with a small amount of salt and adjust as needed.

Serve Immediately: Gambas Pil Pil is best served piping hot, straight from the skillet or clay dish (cazuela). This ensures the prawns are at their most tender, and the infused oil is warm and perfect for dipping bread.

Use a Clay Dish for Authenticity: If possible, cook and serve the dish in a traditional Spanish clay dish (cazuela). It retains heat well, keeping the prawns hot and the oil bubbling as you bring it to the table. This also adds to the authentic experience of the dish.

What is Gambas Pil Pil?

Gambas Pil Pil is a traditional Spanish tapas dish that features prawns (shrimp) cooked in olive oil infused with garlic, chili, and paprika. The dish is typically served hot with crusty bread to dip in the flavorful oil.

FAQs

What type of prawns or shrimp should I use?

Fresh, raw prawns are best for Gambas Pil Pil. They should be peeled and deveined for the best texture and flavor absorption. You can use either medium or large prawns, depending on your preference.

Can I use frozen shrimp?

Yes, you can use frozen shrimp, but make sure they are fully thawed and patted dry before cooking to prevent excess water from diluting the oil and flavors.

How do I keep garlic from burning?

Cook the garlic slowly over medium heat to release its flavors without burning it. Stir frequently and watch carefully, as burnt garlic can become bitter and spoil the dish.

Do I need to use paprika?

Paprika adds depth and color to the dish, but it’s not strictly necessary. If you don’t have paprika, you can still make a flavorful Gambas Pil Pil with just garlic and chili.

Is gambas pil pil spicy?

The spiciness of Gambas Pil Pil can be adjusted to your taste. The heat comes from fresh chilies and chili flakes, so you can reduce or increase these ingredients based on your preference.

What type of oil should I use?

Extra virgin olive oil is the best choice for Gambas Pil Pil. It’s flavorful and stands up well to the heat, allowing the garlic and chili flavors to infuse properly.

How long should I cook the shrimp?

Prawns cook very quickly, typically in 2-3 minutes per side. They should turn pink and opaque. Overcooking can make them tough, so watch closely and remove them from heat as soon as they are done.

Can I make Garlic chili shrimp in advance?

This dish is best served immediately after cooking. However, you can prep the ingredients ahead of time. If you need to make it ahead, consider cooking the prawns slightly under and reheating gently before serving.

How should I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat. Be mindful that reheating may slightly alter the texture of the shrimp.

Can I add other ingredients to this dish?

While the traditional recipe is simple, you can customize it by adding ingredients like lemon juice for acidity, a splash of white wine, or different herbs like thyme or rosemary for additional flavor.

Is Garlic Chili Shrimp gluten free?

The dish itself is gluten-free, but if you’re serving it with bread, choose a gluten-free variety if necessary.

How to serve Garlic Chili Shrimp

Gambas Pil Pil is usually served as a tapas dish with crusty bread for dipping in the infused oil. It can also be paired with a light salad, roasted vegetables, or as part of a larger tapas spread.

Serve it sizzling hot, directly from the pan, skillet, or clay dish (cazuela), with plenty of crusty bread on the side to soak up the flavorful oil.