Today, let's do on a culinary journey to the heart of Spanish gastronomy with a dish that's as simple as it is sensational: Gambas al Pil Pil, also known around the world as Garlic Shrimp or Gambas al Ajillo. This dish is a staple in nearly all Spanish restaurants, and any tapas bar, particularly cherished in the southern region of Andalusia. And it is ready in less than 10 minutes.
Imagine the aroma of sizzling shrimp seasoned with spicy chili and sweet paprika, served with crusty bread for dipping into that flavorful olive oil. Heavenly, isn't it?
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Why You'll Fall in Love with Gambas al Ajillo
You're probably wondering what makes this classic tapas recipe so special. Here's the thing: it's not just about the shrimp. It's about bringing a slice of Spain into your kitchen. We cannot always travel when we want, but we can always take a trip somewhere through food.
And why not take a trip through this fabulous Spanish cuisine that many of us love, from the comfort of our kitchens? This dish is perfect as an appetizer or a quick yet sophisticated meal. It pairs beautifully with your favorite wine, for a memorable dining experience.
Key Ingredients
These are simple ingredients that can be easily found in any grocery store.
- Raw Jumbo Shrimp: The star of the show. Ensure they're cleaned and shell-free for ease of eating.
- Extra-Virgin Olive Oil: Acts as the perfect medium, carrying flavors and creating that sizzle.
- Garlic Cloves: Finely chopped for a burst of flavor. the recipe asks for 3 to 4 garlic cloves but if you like lots of garlic with your shrimp, go for it.
- Red Pepper Flakes: Adjust to taste for that heat kick.
- Sweet Spanish Paprika: Adds a sweet, smoky depth. Feel free to experiment with smoked paprika for a different twist.
- Salt and black pepper: Just a pinch to enhance all the flavors.
What kind of shrimp is best to use(Key tips)
- Size: Go for jumbo shrimp, which are larger (16-20 per pound) and offer a succulent bite.
- Freshness: Fresh shrimp are preferred for the best flavor and texture. However, frozen shrimp are a viable option; just ensure they’re thoroughly thawed before use.
- Preparation: Shrimp should be cleaned, deveined, and shells removed for easy eating. Keeping the tails on can add to the dish’s visual appeal and provide a convenient handle for dipping.
- Type and Variety: Whether opting for wild-caught or farmed, consider the unique flavors and textures different varieties offer. Wild-caught shrimp, like the Pacific white or Gulf shrimp, are recommended for their sweet taste and firm texture. Argentinian shrimp, known for their sweet, lobster-like flavor and firm texture, are an exceptional choice for those looking to add a distinctive taste to Gambas al Pil Pil. For eco-conscious choices, look for sustainability labels on packaging.
How to make this recipe
Step 1. Heat the skillet: Start with olive oil in a large cast-iron or a large skillet over medium heat.
Step 2. Add Garlic: Saute the sliced garlic just until fragrant, not more than 30 seconds. Remember, garlic burns quickly, so do not leave anywhere.
Step 3. Spice It Up: Add the red pepper flakes, giving them a moment to release their flavor into the garlic-infused oil. 10 seconds here, as they also burn fast.
Step 4. Add Shrimp: Introduce the raw, cleaned, deveined shrimp, the sweet paprika, salt and black pepper, cooking until the shrimp are perfectly pink. The shrimp cooks for only 2-3 minutes, but you have to stir all the time until the shrimp turns pink and starts to curl.
Step 5. Serve Sizzling: Whether in the same pan or transferred to a ceramic plate, serve it hot and inviting.
Expert Tip
- Use a cazuela if available, to mimic the traditional Spanish method.
- Adjust the chili to your preference for a personalized heat level.
- Don't overlook the importance of good-quality olive oil; it makes a difference.
How To Store
Let's face it, sometimes we overestimate our hunger and end up with leftovers. While Gambas Al Ajillo is best enjoyed fresh off the stove, life happens. Here's how to properly store this dish to savor every last bite:
- Cool Down: Allow the dish to reach room temperature before storing. This prevents condensation that can make the shrimp soggy.
- Airtight is Right: Transfer the shrimp and any leftover oil into an airtight container. This keeps the flavors locked in and prevents any fridge odors from seeping in.
- Refrigerate Promptly: Store the container in the fridge. When stored properly, your Gambas al Pil Pil can last up to 2 days.
How to Serve & What to Accompany It With
Gambas al Pil Pil is typically served as a tapas dish, perfect alongside other Spanish favorites like olives, cured meats, and cheeses. It's usually presented in a cazuela (clay pot) and eaten with crusty bread to soak up the delicious oil. But why stop there? Consider these Spanish food recipes for a complete feast:
- Spanish Migas con Chorizo: For a hearty follow-up.
- Spanish Orange-Almond Flan: A gluten-free dessert marvel.
- Ensaladilla Rusa: A creamy, comforting potato salad.
- Spanish Orange and Fennel Salad: For a refreshing side.
- Polvorones con Limon: End on a sweet note with these traditional cookies.
Recipe FAQs
Absolutely, just ensure they're thoroughly thawed and patted dry.
Some recipes for Spanish garlic shrimp use wine, but traditional Gambas al Pil Pil(or Gambas al ajillo) focuses on olive oil, garlic, and chili for its flavor base
More Spanish Recipe
📖 Recipe
Gambas Al Ajillo (Spanish Famous Garlic Shrimp) Recipe
Ingredients
- 16 ounces raw jumbo shrimp cleaned with no shells
- ¼ teaspoon red chili flakes
- 6 tablespoons extra virgin olive oil
- 3-4 garlic cloves finely chopped
- ½ teaspoon sweet Spanish Paprika
- ½ teaspoon of salt
- ⅛ teaspoon black pepper
Instructions
- Heat up the olive oil in a pan on medium heat.
- Add the sliced garlic and saute for 30 seconds making sure to stir all the time. (garlic burns really fast)
- Throw the crushed red chili peppers in the oil and cook for 10 seconds.
- Add the shrimp, sweet Spanish paprika, salt and black pepper in your pan.
- Stir and cook for 2-3 minutes until the shrimp turns pink and starts to curl.
- Remove and serve while sizzling in the same pan or transfer to a ceramic plate.
- Serve with toothpicks and chunks or slices of crusty bread to dip in the aromatic olive oil.
Notes
- Serving Suggestions: Serve immediately while hot, alongside crusty bread to soak up the flavorful oil. Gambas al Pil Pil is perfect as a standalone appetizer or part of a tapas spread.
- Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, but be cautious as shrimp can become tough if overheated.
- Customization: While traditional Gambas al ajillo is simple, adding a splash of white wine or a squeeze of lemon juice before serving can introduce a new depth of flavor.
Kimberly says
Thanks so much for sharing. I made it for my family last week and they all love it.
The Bossy Kitchen says
Hi Kimberly, That is awesome. Thank you for coming back and sharing this with me. I love this recipe too and make it quite often.