Sizzling Chili Shrimp or Gambas al Pil Pil (also known as Gambas al Ajillo) is a glorious dish that you will find in almost any restaurant in Spain, especially in Andalusia. The dish is usually served with crusty bread, like a French baguette.
The recipe is very easy and takes no time to make. It is great as an appetizer, or just a quick meal if you prefer. Serve it right next to your favorite wine and you are in for a real treat.
Gambas Al Pil Pil
Today I am going to take you on a journey to Spain.
We cannot always travel when we want, but we can always take a trip somewhere through food.
This recipe is delicious. The combination of flavors works very well and actually becomes a whole new deep flavor that is best savored by dipping crusty bread in the flavorful olive oil.
In Spain, this recipe is cooked in a small clay pot, or a cazuela, as they call it, directly on the fire. I don’t have one, but I am looking for a while now to find the perfect one.
Sizzling Chili Shrimp is a super quick recipe that you can make while your guests sit at the table, as the perfect starter when entertaining.
You can adjust the amount of chili you use to suit your taste and the type of paprika, whether hot or mild. I like, for example, the smoked Spanish paprika, but it is just a matter of preference.
How to make this sizzling chili shrimp or gambas al ajillo:
I heated some olive oil in a pan and added a few chopped garlic cloves to saute for 30 seconds. Crushed red chili flakes went over the garlic and oil, and I cooked them for 10 seconds only to develop the flavors and the heat.
I then, added the raw, cleaned, deveined, with no shells, jumbo shrimp.
Then, I added sweet paprika and a pinch of salt over the shrimp. The shrimp cooks in only 2-3 minutes, but you have to stir all the time until the shrimp turns pink and starts to curl.
And this is it! So simple that it doesn’t really need a recipe, right? You can serve it directly from the cooking dish, but you can transfer it to a nice ceramic plate while still sizzling.
Toothpicks and chunks or slices of crusty bread to mop up the aromatic olive oil are perfect for serving. If you are truly adventurous, you can try this recipe for homemade bread.
Suggestions for other Spanish recipes:
- 16 oz/500 g raw jumbo shrimp, cleaned with no shells
- 1/4 teaspoon red chili flakes
- 6 tablespoons Extra Virgin Olive Oil
- 3-4 garlic cloves, finely chopped
- 1/2 teaspoon sweet Spanish Paprika
- pinch of salt
- Heat up the olive oil in a pan on medium heat.
- Add the chopped 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 and a pinch of salt 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 375Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 264mgSodium: 1218mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 30g