This gambas recipe uses only five ingredients and takes about 10 minutes to make a classic Spanish tapa: 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 that highlights salty soy, fresh ginger and sliced green onions.
I’m a language nerd and used to teach English, so I love small linguistic quirks. In Spanish, animal noises sound different: dogs say guau guau, chicks pío pío, and roosters kokoríco. I was thrilled to learn that pil pil mimics the bubbling sound of boiling liquid — here, the sizzling garlic-and-chilli oil that envelops the shrimp in gambas al pil pil. In other words: “shrimp blip blip.”
Gambas pil pil
Gambas pil pil — chilli garlic shrimp — is one of the easiest tapas to make at home. The recipe requires only sliced red chilli, sliced garlic, quality olive oil, peeled shrimp, and a pinch of smoked paprika and salt. Heat the oil with the chilli and garlic, add the shrimp until they turn pink, and you’re done.
You might notice this sounds similar to gambas al ajillo. The two dishes are closely related: both feature shrimp cooked in a cazuela (a small terracotta dish) in very hot garlic- and chilli-infused oil. Some cooks say gambas al ajillo is more garlic-forward, while gambas pil pil leans heavier on the chilli. Whatever the name, the result is irresistible.
Important recipe tips and notes
- Use a good-quality olive oil — you’ll be soaking up every drop with torn crusty bread.
- Don’t overcook the shrimp. They cook quickly; 4–5 minutes in the oven after the oil is hot is usually enough.
- Jumbo or frozen shrimp work fine, but cooking time may vary. Watch for the shrimp to turn pink and opaque.
What goes with it
The priority is bread. A crusty white baguette or country loaf is ideal for mopping up the smoky, garlicky oil. Gambas pil pil is perfect as part of a tapas spread — small plates meant for sharing. Plan on two to three dishes per person plus bread and olives to create a varied, social meal.
For a two-person tapas menu that pairs well with gambas pil pil, 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 green peppers)
- Calamares a la Romana (battered squid rings)
This garlic-shrimp dish also makes an elegant, speedy starter when you need to dress up a meal quickly.
Storage and leftovers
Leftovers keep well for 2–3 days in the refrigerator if tightly covered. Reuse leftover gambas pil pil by adding the shrimp to a vegetable stir-fry, folding them into a creamy prawn pasta, or mixing with a garlicky mayo for a sandwich filling. Store tightly to avoid the oil scent 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
- 2-3 cloves garlic, sliced
- 4 tbsp olive oil
- 250g / 8 oz large shrimp (prawns)
- 1 tsp smoked paprika
- Salt to taste
- 1 lemon, cut into wedges for garnish
Instructions
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Preheat the oven to 200°C / 400°F. Pour the olive oil into a small ovenproof dish or a small frying pan so the oil covers the base. Add the sliced red chilli and sliced garlic, then heat in the oven for about 5 minutes until the oil is sizzling. If you use a deeper earthenware dish, the oil will take a little longer to heat.
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Remove the dish from the oven when the oil is bubbling. Carefully add the shrimp in a single layer, season with salt and smoked paprika, then return to the oven for 4–5 minutes or until the shrimp turn pink and opaque.
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Take the dish out of the oven, squeeze lemon wedges over the shrimp, and serve immediately with sliced baguette for dipping.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.