Gambas Pil Pil

This is a recipe for garlic lovers. 6 whole garlic cloves go in to making this really quick and simple prawn dish that is a must at any tapas table, but equally delicious in pasta or a salad. Gambas Pil Pil is a traditional Spanish dish that will transport your taste buds to the Mediterranean.

If you have ever been to a tapas restaurant, then you will have definitely seen these on the menu and probably ordered them. Giant prawns cooked in excellent quality olive oil and enough garlic to scare a vampire off. This really is a super simple Spanish dish, with lots of different ways to use it.

Why should you try it?

What is Gambas Pil Pil?

The term "pil pil" is basque and refers to dishes cooked in a lot of oil with garlic and spice. This dish certainly covers those bases. We used the best quality giant prawns we could find and then cooked them in lots of excellent quality olive oil and garlic until they turned pink.

Traditionally you would add some red chilli flakes, but we left them out to make the dish toddler friendly, as our 3 year old loves prawns and garlic so this is a great dish for her.

What prawns/shrimp to use

We used raw king prawns, and the instructions in this recipe are for those. If you use cooked prawns, they will be overcooked or the garlic wont have enough time to really release the flavour.

What to serve this with?

This is such a simple dish, so we don't want to over complicate it by serving it with anything too difficult. We like to put a stick of crunch french bread in the oven and then tear it in to chunks and dip it in the garlicky oil leftover in the bowl after we have eaten the prawns.

As well as a must-have at any tapas spread, we mix these through a simple buttery spaghetti dish or on top of a green salad for a quick and easy lunch.

Can you reheat it?

One the prawns are cooked, we wouldn't recommend reheating them as they can get really rubbery. These take less than 5 minutes to cook, so they are always best cooked from fresh.

If you do have any leftovers, then they are best eaten cold on a salad or in a sandwich.

Extra tips

• For a more traditional dish, add some fresh finely chopped red pepper to the oil before adding the prawns, or a sprinkle of red chilli flakes before serving.
• Keep this dish simple by serving with warm crusty bread to dip in the oil.
• These prawns are best cooked fresh and not reheated.
• We sprinkled parsley on ours before serving, however you could use coriander instead.

More Spanish recipes

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Recipe card

Gambas Pil Pil

Gambas Pil Pil is a traditional Spanish dish that will transport your tastebuds to the Mediterranean.

5 from 12 votes

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Course: Appetizer, Tapas

Cuisine: Mediterranean, Spanish

Prep Time: 1 minute

Cook Time: 3 minutes

Total Time: 4 minutes

Servings: 4 servings

Calories: 185kcal

Ingredients

UK measures - US measures

• 500 g raw king prawns500 g raw king prawns
• 2 tbsp olive oil2 tbsp olive oil
• 6 garlic cloves crushed6 garlic cloves crushed
• 15 g fresh parsley chopped15 g fresh parsley chopped

Instructions

• Add the oil to a pan and heat. When the oil is hot, add the prawns and garlic.
• Cook until all the prawns have turned pink all over.
• Transfer to a plate or small dish and sprinkle over the chopped parsley.

Notes

• For a more traditional dish, add some fresh finely chopped red pepper to the oil before adding the prawns, or a sprinkle of red chilli flakes before serving.
• Keep this dish simple by serving with warm crusty bread to dip in the oil.
• These prawns are best cooked fresh and not reheated.
• We sprinkled parsley on ours before serving, however you could use coriander instead.

Nutritional Information

Serving: 1portion | Calories: 185kcal | Carbohydrates: 2g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 315mg | Sodium: 974mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 12mg | Calcium: 195mg | Iron: 3mg

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DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.