Gambas al Pil Pil is a classic Spanish tapas dish made with plump, juicy prawns cooked quickly in garlic and chilli infused olive oil. It's simple, full of flavour, and ready in minutes, which is exactly why it's such a popular dish across Spain.
This is the kind of recipe that relies on good ingredients and the right technique rather than lots of extras. It is cooked in a matter of minutes. When done properly, the oil becomes beautifully fragrant and perfect for dipping bread into.
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What Are Pil Pil Prawns?
Pil pil prawns are prawns cooked in hot olive oil with garlic and chilli until the oil starts to bubble and lightly emulsify.
The term pil pil refers to the sound the oil makes as it heats, a soft bubbling that signals the dish is cooking correctly.
The prawns are cooked very quickly and are served sizzling in a hot oil that usually in an earthenware dish/clay pot or ramekin as tapas starter with crusty bread.
The oil absorbs all the flavour of the ingredients and becomes the most flavourful and succulent dipping oil. Perfect to dip some crusty garlic bread into!
Where Does Pil Pil Come From?
Pil pil is a traditional cooking method from the Basque Country in northern Spain. It was originally used for dishes like bacalao al pil pil (salt cod), where gentle heat and oil create a light sauce.
The same method works beautifully with prawns and is now commonly seen on tapas menus throughout Spain.
How to Clean Shell-On Prawns
If you're using shell-on prawns:
- Rinse them under cold water
- Hold the body and twist or pull off the head
- Gently peel away the shell
- Remove the vein
- Remove the tail if preferred
Shell-on prawns tend to have more flavour, even if the shell is removed just before cooking.
Ingredients for Gambas al Pil Pil
This recipe uses very few ingredients, so quality matters.
You Will Need:
Light olive oil - A refined olive oil works best here. Extra virgin olive oil has a lower smoke point and can turn bitter.
Fresh prawns / shrimp - Jumbo king prawns are ideal. Peeled or shell-on both work well.
Garlic cloves - Sliced medium rather than crushed.
Red chillies - Fresh chopped chilli or dried chilli flakes.
Smoked paprika - Adds warmth, colour and depth.
Parsley - Fresh, dried, or a combination of both. Parsley is a gentle citrusy herb that compliments this dish perfectly.
Lemon - Optional, added just before serving.
Salt and black pepper - for seasoning
How to Make Gambas al Pil Pil
Season the prawns lightly with salt and black pepper and set aside.
Heat the olive oil over medium heat until it starts to bubble gently.
Add the sliced garlic and chopped red chillies. Cook briefly until fragrant, and lightly browned.
Add the prawns in a single layer. Cook for 1-1½ minutes, then turn as soon as they change colour.
Stir in the smoked paprika and dried parsley.
Remove from the heat and sprinkle over fresh parsley. Add a small squeeze of lemon if using.
Serve immediately while hot.
What to Serve With Pil Pil
This dish is best served with bread to soak up the garlic chilli oil:
Crusty bread
Garlic bread
Baguette
Ciabatta
The oil is an essential part of the dish and should not be wasted.
Helpful Tips for Best Results
Garlic
Slice the garlic to a medium thickness. Garlic that is sliced too thin or grated can burn quickly and become bitter.
Each medium clove should give around 7-8 slices.
Oil
The amount of oil may seem generous, but it creates the sauce. Any leftover garlic-infused oil can be stored and used to flavour other dishes during the week.
Cooking Time
Prawns cook very quickly. As soon as they turn pink, they should be removed from the heat to keep them tender.
Storage Instructions
Fridge
Store in an airtight container for up to 3 days.
Freezer
This dish can be frozen for up to 3 months. Because the prawns are lightly cooked, they reheat well.
To reheat, allow to come to room temperature, then warm gently on the hob for 1-2 minutes.
Another Spanish Favourite:
AMAZING Basque Burnt Cheesecake
More Seafood recipes:
Indian fish pakora - Quick and easy recipe
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📖 Recipe
Spanish Gambas Pil Pil - Shrimp with Garlic Chilli Oil
Ingredients
- Salt and Pepper
- 300 g Prawns
- 150 ml Olive Oil
- 8 cloves Garlic Sliced to medium thickness
- 2 Red Chillies Sliced or Red Chilli Flakes
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dry Parsley
- Lemon
Instructions
- Season the prawns lightly with salt and black pepper and set aside.
- Heat the olive oil over medium heat until it starts to bubble gently.
- Add the sliced garlic and chopped red chillies. Cook briefly until fragrant, and lightly browned.
- Add the prawns in a single layer. Cook for 1-1½ minutes, then turn as soon as they change colour.
- Stir in the smoked paprika and dried parsley.
- Remove from the heat and sprinkle over fresh parsley. Add a small squeeze of lemon if using.
- Serve immediately while hot with crusty bread.
Notes
What to Serve With Pil Pil
This dish is best served with bread to soak up the garlic chilli oil:Crusty bread Garlic bread Baguette Ciabatta The oil is an essential part of the dish and should not be wasted.
Helpful Tips for Best Results
GarlicSlice the garlic to a medium thickness. Garlic that is sliced too thin or grated can burn quickly and become bitter.
Each medium clove should give around 7–8 slices.
Oil
The amount of oil may seem generous, but it creates the sauce. Any leftover garlic-infused oil can be stored and used to flavour other dishes during the week.
Cooking Time
Prawns cook very quickly. As soon as they turn pink, they should be removed from the heat to keep them tender.
Storage Instructions
FridgeStore in an airtight container for up to 3 days.
Freezer
This dish can be frozen for up to 3 months. Because the prawns are lightly cooked, they reheat well.
To reheat, allow to come to room temperature, then warm gently on the hob for 1–2 minutes.
Kp says
Such an easy and amazingly tasty recipe. Only way to eat prawns for me
Safira says
Glad you enjoyed it. 🙂
Victoria Jones says
Just made this. Delicious! And so easy, I’ll be making this regularly. Thank you
Safira says
Thankyou! So glad you enjoyed it. 🙂
Alex says
No words for how simple and so delicious
Safira says
It really is one of my favourites! Thank you so much for your feedback. 🙂