This gambas recipe uses just five ingredients and takes about 10 minutes to make authentic Spanish tapas: gambas pil pil. Plump pink shrimp (or prawns) bathe in sizzling chilli- and garlic-infused olive oil. Serve with crusty bread for dipping.
If you want another quick shrimp idea with Asian flavors, honey garlic shrimp is a 10-minute recipe that pairs salty soy, fragrant ginger and sliced green onions for a different but equally delicious result.
As a language nerd and former English teacher, I love discovering curious words. In Spain, animal sounds differ from English: dogs say guau guau, chicks say pío pío and roosters shout kokoríco. I was delighted to learn that pil pil imitates the bubbling sound of hot oil. So gambas al pil pil literally evokes shrimp sizzling in bubbling, chili-scented oil—perfectly descriptive and delightfully onomatopoeic.
Gambas pil pil
Gambas pil pil—chilli garlic shrimp—is one of the easiest tapas to make at home. The simple five-ingredient method is: heat sliced red chilli and garlic in olive oil, add peeled raw shrimp, sprinkle smoked paprika, and cook until the shrimp turn pink. It’s fast, flavorful and ideal for sharing.
The dish is often compared to gambas al ajillo (garlic shrimp). Both are shrimp cooked in a cazuela or small pan with lava-hot oil infused with garlic and chilli. Some cooks say al ajillo emphasizes garlic while pil pil leans more on the chilli; others use the names interchangeably. Either way, the result is irresistible.
Important recipe tips and notes
- Use good-quality olive oil — you’ll be mopping it up with torn crusty bread, so flavor matters.
- Don’t overcook the shrimp. They reach doneness quickly (4–5 minutes in the oven after the oil is hot).
- Jumbo or previously frozen shrimp work fine, but cooking time may vary. Watch for the shrimp to turn pink.
What goes with it
The most important accompaniment is bread to soak up the fragrant oil—classic crusty white bread (baguette or rustic loaf) is ideal. Tapas are meant for sharing, so plan 2–3 small dishes per person plus bread and olives for a balanced spread.
To serve gambas pil pil for two people, consider pairing them with a few classic tapas such as:
- Albondigas (Spanish pork and beef meatballs in tomato sauce)
- Ensaladilla rusa (Spanish potato salad with tuna and eggs)
- Chorizo cooked in red wine
- Pimientos de Padrón (blistered green peppers with sea salt)
- Calamares alla Romana (battered squid rings)
This garlic shrimp also works well as a quick starter when you want to add a touch of elegance to a meal.
Storage and leftovers
Leftovers keep well in the refrigerator for 2–3 days if covered tightly. Reheat gently and avoid overcooking. You can repurpose leftover gambas pil pil by adding them to a vegetable stir-fry, tossing with pasta in a creamy tomato sauce, or making a garlic mayo for a sandwich filling.
More sides to try
- Spanish Ensaladilla Rusa
- Fragrant Saffron Rice
- Spanish Spinach and Chickpeas
- Spanish Butter Beans in Romesco Sauce
Gambas Pil Pil (Spanish Chilli Garlic Shrimp)
Ingredients
- 1 red chilli, sliced
- 2–3 garlic cloves, sliced
- 4 tbsp olive oil
- 250g / 8 oz large shrimp (prawns), peeled
- 1 tsp smoked paprika
- Salt to taste
- 1 lemon, cut into wedges for garnish
Instructions
-
Preheat the oven to 200°C / 400°F. Pour the olive oil into a small ovenproof dish or frying pan so it covers the bottom. Add the sliced chilli and garlic and heat in the oven for about 5 minutes until the oil is hot and fragrant. (If using a deeper earthenware dish, the oil will take a little longer to heat.)
-
Carefully remove the dish from the oven. The oil and chilli slices should be sizzling. Arrange the shrimp in a single layer, season with salt and smoked paprika, and return to the oven for 4–5 minutes, or until the shrimp turn pink and are just cooked through.
-
Remove from the oven, squeeze a lemon wedge over the shrimp and serve immediately with sliced baguette for dipping.
Nutrition
Nutrition information is an approximation.
Tried this recipe?Let us know how it was!