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Gambas Pil Pil – traditional Spanish tapas prawns in a garlic and chilli oil – is simple perfection for me. Juicy, flavour-filled prawns in a quick and easy sauce is the epitome of a sunshine recipe I can’t get enough of.
I’ve realised it’s the simplest things in life that make us happy. And this simple little dish definitely makes me happy.
It reminds me of a certain holiday to Spain. I went away on a last minute break with a friend. There was sunshine and Sangria and laughter and a lot of these spicy Gambas Pil Pil garlic and chilli prawns.
I’m not sure if this Pil Pil Prawns recipe is in any way authentic, but it’s how I’ve enjoyed it in Spain, so I hope it’s a suitable tribute.
And even if not, it’s still bloomin’ delicious, super quick and a little treat we can give ourselves for no reason whatsoever other than we deserve it, OK?! 😃 (And did I mention there’s dunking? Obviously totally the best bit…)
Why you’ll love this Gambas Pil Pil recipe
⭐️ A total treat, ready in 10 minutes
⭐️ Tastes like summer
⭐️ Perfect as part of a bigger banquet or on their own
What is Gambas Pil Pil {Garlic Chilli Prawns}?
It is a traditional Spanish dish. ‘Gambas’ is the Spanish word for prawns, and ‘Pil Pil’ refers to that unmistaken sauce made up of olive oil infused with chilli and garlic, showing us once again why Mediterranean cuisine is so special – that simple, unflashy but high quality ingredients produce the most delicious, unpretentious and delicate flavours.
In Spain, this dish is served as tapas, so part of a larger meal filled with small dishes. (Take me there now…) I like to eat it with crusty bread dunked in to get all those amazing flavours mopped up.
Ingredients for easy Prawns Pil Pil
- Raw king prawns
- Olive oil – NOT extra virgin as we need to get the oil hot
- Red chilli – With seeds if you like the heat
- Fresh garlic
- Salt
- Flat leaf parsley
How to make Gambas Pil Pil
- Heat your oil in a small frying pan until it’s almost smoking.
- Chop your chilli and garlic, then add them to the pan with the prawns.
- Cook until the prawns are pink all over, moving the pan around so the garlic doesn’t burn.
- Sprinkle with salt and parsley to serve.
What to serve with Gambas Pil Pil Prawns
- Crusty bread
- Simple or Greek Salad
- Cheese and cured hams
- Creamy Salmon Bake
- Olives
- Patatas Bravas
Recipe Tip
It’s obviously important to make sure the prawns are cooked through, but make sure you don’t overdo it as the prawns will lose their tender, juicy wonderfulness and can end up tough and rubbery if overcooked. Just a few minutes should do it.
More delicious prawn recipes…
Under 15 minutes
Prawn Pasta {10 Minute Meal}
Under 15 minutes
Prawn Tacos {with Zesty Lime Dressing}
Christmas Recipes
Prawn Cocktail Canapés
FAQs
Yes, you can but I recommend defrosting them before you start to cook them. Prawns don’t take long to defrost.
You can reheat them as long as they’re piping hot, have been stored correctly in the fridge for no longer than 3 days and if they haven’t previously been heated up (apart from the initial cook).
You can also eat them cold as long as they’ve been refrigerated properly.
For more details, read this Food Standards Agency advice on foods you need to take extra care with, as shellfish is one of them.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Gambas Pil Pil {Prawns with Garlic and Chilli}
Ingredients
- 300 g Raw king prawns
- 2 tbsp Olive oil, NOT extra virgin
- 1 Red chilli, Chopped. Leave the seeds in if you like it hot
- 2 Garlic cloves, Peeled and chopped
- Salt and chopped flat leaf parsley to serve
Instructions
- In a small frying pan, heat your oil until it’s almost smoking.
- Add your chilli, garlic and prawns.
- Cook until the prawns are pink all over, moving the pan around so that the garlic doesn’t burn.
- Sprinkle with salt and parsley.
Notes
- Crusty bread
- Simple salad
- Cheese and cured hams
- Olives
- Patatas bravas
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In Morocco, we have a similar but different recipe, it’s called pil-pil shrimp tagine. The pil-pil shrimp tagine is eaten with the Moroccan cucumber and tomato salad, a classic of Moroccan gastronomy! I hope you’ll try it 😊
Thank you Sarah, for sharing your magic Spanish experiences.
A retired doctor, I’m developing Parkinson’s. One of the worst features for me is loss of smell/taste/appetite. The spicier dishes still get through though. Fond memories of 20 odd years ofPuerto Banus area hols. Gambas al pil pil, always sizzling hot in ? earthenware dishes, – prawns flash-cooked from raw, that gorgeous Mediterranean bread, just out of oven , to dunk!
You think they cook theirs in the serving dish? To me hot in both senses is key.
Oil type- pure olive, or willl olive/vegetable do?
Really nice quick lunch what bread do you prefer I have sucked French stick suggestion for alternatives please
When I made this, I thought the thought that I often do when I make Sarah’s recipes: WHY DIDN’T I THINK OF THIS BEFORE?! Genius.
Besides the butter – don’t forget the sizzle of half a lemon squeezed by hand over the pan just at the finish – adds that zing taking the dish to its optimum. Fresh pull apart bread for ‘dunking’ and round the bowl finish. If you have time – make a swift sliced tomato & onion salad and a hint of French dressing (senate plate🤣) to go with it.