Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Gambas Pil Pil

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Garlic shrimp / Gambas Pil Pil is a popular Spanish dish

Background and history

For many years we vacationed on the Costa Del Sol with friends and we would walk along the beach and stop at this little cafe, which did the most amazing gambas.  She brought them out and we could hear the sizzling of the olive oil as she got close and the smell was amazing. The trick is to heat your terracotta dish in the oven and when your prawns are ready add it to the dish and you will get that sizzle and wonderful aroma.


  • 1 kg medium-sized uncooked prawns or shrimps
  • 100ml good olive oil
  • 2 tbsp of butter
  • 6-8 garlic cloves, chopped roughly
  • 1/2-3/4 tsp paprika
  • 1/2 tsp salt
  • 1/4-1tsp of dried chilli flakes
  • Few sprigs of Coriander were finely chopped to finish.
Garlic shrimp / Gambas Pil Pil


  1. For 4 people.
  2. Peel the prawns/shrimps but leave the tails on.
  3. Add salt to them and put them in a covered bowl and leave in the fridge for 30 minutes.
  4. Put your terracotta dishes into the oven to heat through on high.
  5. Heat the oil and butter together in a large pan over medium heat.
  6. When foaming, add the chilli and garlic.
  7. Stir and cook the garlic and chilli for 1 minute until golden brown. Add the paprika.
  8. Add the shrimps or prawns and cook for around 3 minutes, or until they curl up and change colour
    Serve IMMEDIATELY into your hot dishes just see that sizzle.
  9. Sprinkle with coriander.
  10. Serve with a good chunk of baguette to dip into the sauce.
  11. It took me a couple of goes getting the dishes heated properly and the olive oil sizzling to get that sizzle to carry on.
  12. I also sometimes add a little chopped chorizo with the chilli and garlic or some fresh breadcrumbs.
  13. This dish is all about those lovely bits in the bottom of the dish eaten with your lovely crusty bread.

Prepared, tried, and tested by Carol Taylor

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment