Gambas Pil Pil Recipe {Spanish Chilli Garlic Prawns}

This Gambas Pil Pil recipe (AKA gambas al ajillo) is my easy take on the classic Spanish tapas dish. Juicy prawns are gently cooked in a fragrant chilli and garlic oil, perfect for sharing.

Or, if you're like me, you can't resist mopping up all the delicious oil with crusty bread! (Heads-up! Gambas is the Spanish word for prawns / shrimps).

If you've ever sat in a little seaside bar in Spain with a glass of wine and a plate of sizzling gambas pil pil (alongside paella), you'll know exactly why this traditional Spanish dish is so loved.

It's one of those simple dishes that delivers huge flavour in just a few minutes. The smell of fresh garlic, chilli, and good quality olive oil bubbling away in a hot pan is enough to make anyone hungry.

Perfectly paired with chunk of crusty bread for dipping, like ciabatta slices, it was high time I recreated at home so you don't have to travel! And the best bit? It's incredibly easy, fresh and divine!

✔️ Why You'll Love This Recipe

• Ready in a matter of minutes!
• The easiest way to try making Spanish recipes
• Can be eaten as a main course (ie in a shrimp salad) or a side on small plates
• Made with fresh prawns and simple pantry ingredients
• Full of bold, tasty flavours
• Naturally low carb and fits a keto diet if you skip the bread
• Feels like you're in a Spanish tapas bar, without the flight tickets

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

King prawns - note, the size of the prawns doesn't really matter - if you can only source small prawns, it'll still taste great! I use frozen, which don't require deveining, where the intestinal tract is still intact.

Olive oil - I recommend using the best quality you can for the most delicious sauce. Note, I don't recommend Extra Virgin Olive Oil as we will be cooking at medium to high heat.

Lemon juice - to add zing and brightness to the overall taste. You can add lemon zest too for a next-level spicy chili garlic oil recipe

Smoked paprika powder - add a lovely smoky flavour, or you can opt for sweet paprika for a more mellow taste.

Fresh cloves of garlic - really makes it a great dish and is a really popular ingredient, so don't skip it! You can leave whole, sliced or minced.

Chili peppers - I use a fresh deseeded red chilli, but if you want extra heat, leave the seeds in. Or for only a little bit, try a pinch of chilli flakes.

Seasoning - sea salt and black pepper to enhance the flavours

Flat-leaf parsley - to garnish

📋 Instructions

Let me show you how to make this tasty but simple dish of chili garlic shrimp - it's one of the easiest tapas recipes you can make!

1. Prepare the prawns:
If using frozen king prawns, thaw them fully and pat dry with paper towels so they sear better in hot oil.

2. Sauté the chilli & garlic:
Add olive oil to a medium frying pan.

Warm it gently over medium heat and add the fresh garlic and chopped red chilli pepper, stirring for 30-60 seconds until fragrant.

Don't let the garlic turn golden brown otherwise it will taste bitter.

3. Cook the prawns:
Stir in the smoked paprika, then add the prawns in a single layer and cook for about 1-2 minutes per side over medium-high heat, until they're pink and opaque.

You may need to do this in batches.

4. Season and serve:
Season the prawns with salt and pepper and place them in an earthenware dish/clay pot for an authentic experience.

Pour over the spicy oil and drizzle with the lemon juice and lots of chopped parsley, and serve with ciabatta bread.

Tip: Avoid cooking too long and too hot as the prawns can turn hard and rubbery, and the garlic can burn and taste bitter

👩‍🍳 Substitutions

Depending on your dietary needs, here are a few simple swaps you can make for your gambas al pil pil:

• Prawns - Use smaller prawns instead of giant prawns, or pre-cooked prawns to save cooking time.
• Garlic - If whole garlic cloves are too strong, use a pinch of garlic powder for a subtle flavour.
• Chilli - Swap fresh chilli peppers for cayenne pepper or red pepper flakes to control the heat.
• Olive oil - If you prefer a low-fat version, try Frylight oil, but spray liberally

⚖️ Variations

Here are some different ways you can enhance and truly personalise this classic Spanish tapa:

• Spicy - Add hot paprika and a few drops of Tabasco for extra heat and spice.
• Deluxe - Toss in serrano ham.
• Garlic Lovers - Increase the garlic quantity to intensify the flavour.

You might also like my easy shrimp mei fun recipe with noodles.

🔪 Equipment

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• Large frying pan or skillet
• Tapas bowls
• Wooden spoon

❄️ Storage

Storing - Gambas al ajillo are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Freezing - Allow the garlic prawns to cool to room temperature, then store in a freezer-safe container for up to 3 months.

Reheating - Defrost in the fridge if frozen, then warm on the hob or stove the next day for a couple of minutes, ensuring the sauce is piping hot. You can add more garlic, chilli and oil if you wish.

🍽️ Serving Suggestions

• Dish out smaller portions for sides, or halve it as a main for 2 people
• Enjoy alongside my Mediterranean Broad Bean & Goats Cheese Salad
• Try it with a simple buttery spaghetti dish using my pasta recipe
• Tuck in alongside this tasty Greek Tuna Salad
• Enjoy with classic healthy homemade oven chips
• Serve with plenty of ciabatta rolls, or try this crusty damper bread

❓ FAQ

➕ More Prawn Recipes

Love shrimp recipes? Then try some of our favourites here: