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Pil pil prawns in a black dish.
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5 from 8 votes

Easy Gambas Pil Pil (Garlic & Chilli Prawns)

Gambas pil pil (or prawn pil pil) is an easy-to-make Spanish-inspired tapas dish made with fresh prawns, garlic, chilli, and extra-virgin olive oil.
Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2
Calories 344kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Frying Pan
  • Wooden Spoon

Ingredients

Metric - US Customary
  • 2 tablespoon Butter
  • 2 tablespoon Extra-Virgin Olive Oil
  • 3 Garlic Cloves peeled and finely chopped
  • ½ Red Chilli finely chopped
  • 300 g Fresh King Prawns
  • ½ Lemon juice only
  • 2 tablespoon Parsley chopped
  • ¼ teaspoon Smoked Paprika or Hot Paprika
  • Salt & Pepper to season

Instructions

  • Heat the oil and butter in a frying pan on medium high heat until the butter has melted.
    2 tablespoon Butter, 2 tablespoon Extra-Virgin Olive Oil
  • Cook the garlic and chilli for one minute, stirring with a wooden spoon.
    3 Garlic Cloves, ½ Red Chilli
  • Add the raw fresh prawns and cook until they turn pink. This should only take a few minutes.
    300 g Fresh King Prawns
  • Squeeze over the lemon juice and then sprinkle over the chopped parsley and smoked paprika. Season to taste before serving.
    ½ Lemon, 2 tablespoon Parsley, ¼ teaspoon Smoked Paprika, Salt & Pepper to season

Notes

Expert Tips:
  • Use large, fresh, and deveined prawns for the best results.
  • Prawns cook quickly, so be careful not to overcook them. They should be pink and cooked through, but still tender and juicy.
  • Use a good quality olive oil: The olive oil is an important part of the dish, so use a good quality extra-virgin olive oil for the best flavour.
  • Gambas Pil Pil is traditionally served in a clay dish with crusty bread for dipping, so make sure you have some on hand.
 
Variations:
  • Swap the smoked paprika for sweet paprika, cayenne pepper or red pepper flakes.
  • For a heartier dish, add some diced chorizo sausage to the pan before cooking the prawns. The spicy and smoky flavour of the chorizo pairs well with the prawns and garlic.
  • If you prefer a creamier sauce, add some double cream after the prawns are cooked.
  • Garnish with chopped coriander instead of parsley.
  • Add a splash of white wine to the pan before you cook the prawns.
  • Leave out the chilli and make Gambas al Ajillo instead (prawns with garlic).
  • Serve the garlic and chilli prawns over a bed of buttery spaghetti for a hearty main course.
 
Storage:
Store - Gambas pil pil is best eaten fresh but leftovers can be stored in an airtight container for up to 2 days.
Reheat - Microwave until piping hot, or reheat in a frying pan on the hob.
Freeze - Allow to cool and freeze for up to 2 months. Defrost in the fridge before reheating.
 
Nutrition:
The 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.
 
Nutrition Facts
Easy Gambas Pil Pil (Garlic & Chilli Prawns)
Amount per Serving
Calories
344
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
189
mg
63
%
Sodium
 
854
mg
37
%
Potassium
 
301
mg
9
%
Carbohydrates
 
11
g
4
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Vitamin A
 
852
IU
17
%
Vitamin C
 
38
mg
46
%
Calcium
 
123
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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