Gambas pil pil is a tapa popular in Andalusia (southern Spain), especially in the city of Málaga and along the Costa del Sol. It’s very similar to the much better-known gambas al ajillo, both internationally and in Spain—in fact, in some interpretations, it’s practically the same dish, as you’ll see in a moment.
It’s extremely easy to make, and if you love shrimp and feel like bringing a little Mediterranean Spanish atmosphere into your kitchen, you can literally throw it together yourself in 10 minutes. The only challenge is that, for a good gambas pil pil, you really should use raw—that is, uncooked—shrimp if at all possible.
What Exactly Is Gambas Pil Pil?
In the name gambas pil pil, gambas means shrimp, while pil pil is supposedly—according to a fairly reliable source, Málaga’s official tourism board—an onomatopoeic expression referring to the bubbling, sizzling sound the shrimp make as they cook in hot oil in an earthenware dish.
Traditionally, this dish is prepared and served in a so-called cazuela, a traditional Spanish earthenware dish. Although this can be considered the traditional method, it’s better to make gambas pil pil in a skillet at home. For one thing, it’s much simpler, and you can prepare several servings at once. For another, overcooking shrimp is a sin, and unfortunately, that can easily happen when you prepare it in an earthenware dish.
The recipe itself, however, is often exactly the same as the one used for the gambas al ajillo mentioned above—in other words, garlic shrimp. In any case, there is no major difference between the two dishes. Some recipes make virtually no changes to the better-known version; often, however, pil pil is spicier (it contains more chili), and the sauce—the olive oil—also contains paprika.
Tip: You can use two or three times as much olive oil as listed in the recipe. The dish will still be authentic—and delicious!
The Traditional Way to Eat It
Even if we don’t cook it in an earthenware dish, it’s worth serving it in one. But naturally, don’t be discouraged if you don’t have one at home; it will look good on any plate.
The narrow earthenware dish also serves another purpose: it keeps the generous amount of oil used to make gambas pil pil pooled inside, making it easy to dip bread into. Remember, you’re using very good extra-virgin olive oil here, and it’s part of the dish. So serve it with fresh, crusty bread, dip the bread into the garlic-and-paprika oil, and eat it all together with the shrimp!
Use Raw Shrimp
It’s important to note that gambas pil pil—just like gambas al ajillo—should be made with raw shrimp. Raw shrimp isn’t always easy to find, but unfortunately, it won’t be as delicious if you make it with precooked shrimp.
If the shrimp still have their shells on, I explain how to clean them in detail in this guide to cleaning shrimp. If you’re using frozen shrimp—which is perfectly fine, since fresh shrimp isn’t available in most parts of the world—thaw them before starting the recipe.
It’s important not to overcook the shrimp. As soon as they turn pink and curl slightly, they’re done. In the hot oil, that takes no more than 2 minutes.
Gambas Pil Pil
Ingredients
- 500 g raw shrimp 1 lb 2 oz ; peeled and deveined
- 5 tbsp olive oil 75 ml; good-quality extra-virgin olive oil
- 1 chili pepper or to taste
- 3 cloves garlic
- ½ tsp paprika
- salt
Instructions
- To make gambas pil pil, first clean the raw shrimp, or thaw them if you’re using frozen shrimp.
- Slice the chili into rings. Peel the garlic and cut it into slices that aren’t too thin.
- Heat a skillet, pour in the oil, and let it warm up.
- Add the garlic and chili. Cook over medium-high heat for 1–2 minutes, stirring occasionally, until the garlic has softened. It’s important not to overcook it—don’t let it brown!
- Take the skillet off the heat, add the paprika, and stir it into the oil.
- Now add the shrimp. Cook over high heat, turning them a few times, until they turn pink. This takes about 2 minutes—don’t overcook them! Season with salt to taste and serve immediately.
