Gambas Pil Pil

There were so many unforgettable dishes during my two-week adventure through Spain, but the one that made it into my regular dinner rotation (and basically moved in)? Gambas Pil Pil, also known as Spanish Garlic Chili Shrimp. It’s got all my favorite things: sizzling olive oil, tender shrimp, loads of garlic, chili, and a bright hit of lemon juice. Simple, bold, and just the right amount of fancy… without actually being fancy.

Speaking of Spain… Have you seen my cheat quick paella recipe?? It's got the soul of paella with the speed of a weeknight meal.

Picture this: I’m sitting at a tiny tapas bar in southern Spain, sun-kissed and living my best life, when a little bubbling dish of shrimp hits the table. One bite and I was hooked. I begged the chef to tell me what was in it (in a mix of broken Spanish and charades), and what did he say? “Ajo. Aceite. Gamba.” That’s it. Garlic. Oil. Shrimp. Pure Magic.

Now I make it at home anytime I want to pretend I’m back in Spain… or need something impressive that takes less than 20 minutes and uses one pan. Which is often.

And if you love tapas like me, check out my Spanish Tortilla w/ Pancetta Recipe or my Shrimp Mozambique for another delicious shrimp appetizer!

Why You’ll Love This Recipe

Bold Spanish Flavor: This dish is packed with the smoky depth of paprika, the zing of garlic, and the brightness of fresh parsley, all brought together with rich Spanish olive oil and a splash of white wine or sherry.

Lightning Fast: Under 20 minutes from fridge to table, unless your shrimp are still frozen (in which case, grab a hairdryer. Just kidding. Mostly).

One Pan, Zero Stress: Toss it all in a skillet, let the magic happen, and try not to eat the whole pan straight off the stove.

Dinner Party Hero: Serve it with crusty bread to soak up the garlicky oil and your guests will think you trained in Barcelona. (You don’t have to correct them.)

Spanish Lemon Garlic Shrimp Video

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Gambas Pil Pil Ingredients

Full recipe and instructions in the recipe card

Shrimp: I use peeled and deveined shrimp to keep things easy (because no one wants to wrestle with tails when they’re just trying to shovel deliciousness into their mouth). They soak up the garlicky oil beautifully and cook in minutes.

Olive Oil: Use the good stuff here. The oil isn’t just a cooking fat, it’s a major flavor player. I’m using a Spanish olive oil I found at my local grocery store, but any high-quality olive oil will do. If your bottle’s been sitting open since last summer... maybe treat yourself to a fresh one.

Spanish Smoked Paprika: This is optional technically, but I will go down swinging for it. It adds depth and a hint of smokiness that brings the whole dish together. One of my favorite chefs in Barcelona swore by it, so I now consider it gospel. Trader Joe’s smoked paprika is actually from Spain, so that’s a bonus win if you're shopping there.

Garlic: We’re not shy here, lots of garlic, sliced thin so it turns golden and mellow instead of bitter and angry. It should sizzle, not burn. Also doubles as protection against emotional vampires. (You’re welcome.)

Dried Red Chili Peppers: I use whole dried chilies for that authentic Pil Pil kick, but red pepper flakes work perfectly fine if that’s what you’ve got on hand.

Dry Sherry or White Wine: A splash of dry sherry adds acidity and complexity. A dry white wine will also do the trick. Just make sure it’s something you’d actually drink, because if it tastes like regret in a glass, it’ll taste like regret in your shrimp too.

Instructions

Full recipe and instructions in the recipe card

Step 1: Start by seasoning your shrimp with salt and setting them aside to absorb the flavor.

Step 2: Thinly slice your garlic, and finely chop the parsley and chili peppers.

Step 3: Pour your olive oil into a skillet and set it over medium-high heat. Let the oil warm up. Add the sliced garlic to the pan and gently cook it over medium heat for about 2 minutes.

Step 4: Pat the shrimp dry. Add the shrimp to the pan and let them cook for about a minute. Sprinkle in the smoked paprika, white wine and lemon juice, and toss in the chopped chili peppers. Cook for two minutes.

Step 5: Stir everything together and let the shrimp continue to cook for another minute or so—just until they turn pink. Top with parsley.

Step 6: Serve immediately in a shallow dish with plenty of warm crusty bread to soak up the garlicky oil.

Substitutions

Shrimp: No shrimp? No problem. Scallops or even calamari rings work beautifully here. Just be mindful of cook time, seafood likes a quick kiss of heat, not a long relationship.

Dried red chili peppers: Swap with ½ teaspoon chili flakes, a pinch of cayenne, or a fresh sliced chili for heat. Basically, if it brings heat, it’ll work.

White wine or sherry: Substitute with chicken broth or seafood stock with a splash of lemon juice if you're avoiding alcohol.

How To Store & Reheat

Got leftovers? Lucky you. Just know that shrimp are a bit high-maintenance—they don’t love being reheated, so treat them gently.

To Reheat: Warm a splash of olive oil (or a bit of water) in a skillet over low heat. Add the shrimp and cook gently for 2–3 minutes, just until warmed through. No multitasking here, if you walk away, you’ll come back to shrimp erasers.

To Store: Transfer any leftovers to an airtight container and pop them in the fridge. They’ll keep for up to 2 days, but this dish really shines fresh, so don’t wait too long to enjoy round two.

Don’t Freeze It: I don’t recommend freezing, shrimp can go rubbery, and the beautiful garlic-infused olive oil might separate or lose its magic. Not worth it.

FAQ