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–+ servings
Close-up of gambas pil pil with shrimp in garlic-and-paprika oil

Gambas Pil Pil

A favorite Spanish shrimp tapa from Málaga that you can make at home in minutes.
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Prep Time 2 minutes
Cook Time 6 minutes
Total Time 8 minutes
Course Appetizer
Cuisine Spanish
Servings 4

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.
    Raw shrimp cleaned and ready for gambas pil pil
  • Slice the chili into rings. Peel the garlic and cut it into slices that aren’t too thin.
    Sliced chili and garlic for the recipe
  • Heat a skillet, pour in the oil, and let it warm up.
    Extra-virgin olive oil heating in a skillet
  • 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!
    Garlic and chili cooking in olive oil
  • Take the skillet off the heat, add the paprika, and stir it into the oil.
    Paprika stirred into the garlic-and-chili 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.
    Overhead view of gambas pil pil in a skillet

Notes

The quantity given in the recipe serves four people as a true tapa—a light appetizer. The same quantity can also serve two people as a more substantial dish.
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