This gambas recipe uses just five ingredients and takes about 10 minutes to make an authentic Spanish tapas favorite: gambas pil pil. Plump, pink shrimp (or prawns) bathe in sizzling olive oil infused with garlic and chilli. Serve with crusty bread for dipping.
If you prefer an Asian twist, try honey garlic shrimp — another quick 10-minute recipe fragrant with soy, ginger and green onions.
As some of you know, I love language quirks. In Spain, animal sounds are different from English: dogs say guau guau, chicks go pío pío, and roosters crow kokoríco. I was delighted to learn that pil pil describes the gentle bubbling sound of hot oil — the very noise made when garlic and chilli sizzle around shrimp in the classic dish gambas al pil pil. In plain English: shrimp blip blip. Charming, right?
Gambas pil pil
Gambas pil pil — chilli garlic shrimp — is one of the simplest tapas dishes to make at home. The recipe uses red chilli and sliced garlic heated in good olive oil, then topped with peeled uncooked shrimp and a dusting of smoked paprika. The shrimp cook in minutes until they turn pink. Easy and delicious.
It’s similar to gambas al ajillo, another oil-rich shrimp tapa. The two are often used interchangeably: both involve shrimp cooked in a hot cazuela or small pan in oil with garlic and chilli. Some cooks say gambas al ajillo leans more toward garlic, while gambas pil pil emphasizes the chilli. Whichever name you use, the result is irresistible.
Important recipe tips and notes
- Use good-quality olive oil — you’ll be soaking it up with bread, so the flavour matters.
- Don’t overcook the shrimp. They only need 4–5 minutes once in the hot oil.
- Jumbo or previously frozen shrimp work fine, but cooking time can vary. Watch for the colour change to pink.
What goes with it
The priority is bread — plenty of crusty baguette or country loaf to mop up the smoky, chilli-garlic oil. Gambas pil pil is traditionally part of a tapas spread, so plan several small dishes to share. A good rule is two to three dishes per person plus bread and olives.
For a two-person tapas menu featuring these gambas, consider:
- Albondígas (Spanish meatballs in tomato sauce)
- Ensaladilla rusa (Spanish potato salad with tuna, mayo and egg)
- Chorizo in red wine
- Pimientos de Padrón (charred, salted small green peppers)
- Calamares alla Romana (battered squid rings)
This garlic shrimp also makes a quick, elegant starter when you need to lift a meal in minutes.
Storage and leftovers
Leftover gambas pil pil can be reused in many ways: stir into a vegetable stir-fry, toss with pasta and a little cream, or mix with garlic mayo for a sandwich filling. Stored in an airtight container, the shrimp keep in the refrigerator for 2–3 days. Cover tightly to avoid the oil flavour spreading through the fridge.
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 cloves garlic, 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 small frying pan so it just covers the base. Add the sliced red chilli and garlic, then heat in the oven for about 5 minutes. (If you use a deeper earthenware dish, the oil will take longer to heat.)
- Remove from the oven when the oil is sizzling. Carefully add 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 cooked through.
- Take out of the oven, squeeze a lemon wedge over the shrimp, and serve immediately with sliced baguette for dipping.
Nutrition
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Carbohydrates: 3 g
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Protein: 9 g
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Fat: 15 g
Nutrition information is an estimate and should be used as a guideline.