Shrimp Pil Pil, Tapas or Dinner

Another easy shrimp dish, harkening back to when we could travel! Boy I miss those days.

This one goes way back to our first trip to Barcelona.  We were eating at a communal table at a tapas bar one evening.  We looked over to what the group at the other end of the table had ordered.  We needed all the help we could get in navigating the menu since the dishes were all new to us, and we could barely understand the menu.  We saw one shrimp dish arrive in a low clay pot, and the aroma was fabulous.  The folks were just spooning the large prawns onto their plates, and sopping up the highly flavoured oil with crusty bread.  Of course we ordered a bowl for our end of the table.

Gambas al Pil Pil is the official name. 

I knew what gambas were- shrimp.  But the pil pil is what I needed to learn about.  When the dish arrived I asked about the ingredients.  I  could identify the parsley and garlic, and obviously the most amazing Spanish olive oil.  And there was some sort of chili addition.  Just what did they use?  Smoked sweet paprika is what gave the shrimp their unique finished hue.  And of course there was a touch of crushed chilli pepper in the oil with the garlic.  So yes, this would be an easy dish to replicate and make at home!  Traditionally this dish is served on it’s own with crusty bread to sop up the oils and juices.  But I love serving it with pasta or even over polenta, turning it into an easy dinner.

Use the Best of Ingredients

This is definitely a time for really good olive oil.  Really great shrimp.  Fresh garlic and parsley, and of course the paprika and fresh crush dried chillies if at all possible.  Don’t skimp on the garlic.  Try to source some great smoked sweet paprika, like this one. It’s my favourite one to use. 

This dish couldn’t come together easier.  Most of us won’t have a clay cazuela or earthernware baking dish that can sit on the stove top, so a cast iron skillet is just fine.  If you know that you will be serving this as an appetizer for a group, then choose a size of skillet that can go straight to the table.  It will keep the shrimp and oil nice and sizzling for longer.

Once the oil is warmed through, you will add the garlic and parsley and chilli pepper and cook so as to flavour the oil. Once they are just slightly fried, add the peeled and deveined shrimp.  Within minutes they will turn a lovely pink be cooked through.  Finish with a good dusting of the smoked sweet paprika and olive oil over everything.  The one thing I do add on the side is lemon.  Some lemon wedges really add some brightness to cut through the richness of the dish. 

Which Shrimp should you use?

My personal favourites for flavour are either Spotted or Black Tiger shrimp, at the 16-20 per pound size.  These cook up to still a good size on their own.  Too small and you will run the risk of them turning rubbery.  You want enough shrimp to satisfy, without making them look skimpy.

It can be Tapas or Dinner

Like I mentioned, this is usually served as a tapas dish, a small one of many dishes that a group would share with wine. But this Shrimp Pil Pil is perfect served over rice, pasta, or polenta if you want to make it a dinner.  See, I told you it was easy!  Shrimp dishes are amongst my most favourite because I can easily make only enough for one if I have a sudden lunch craving.  Add this to your weekday dinners for when you need a quick meal that comes together in no time. You will love how fast it comes together and yet how elegant it is, great for company!

You can add this as a tapas dish along with my Zucchini, Feta and Mint Tart with Pine Nuts, Middle Eastern Marinated Feta, Tirokafteri, Red Pepper Gratin with Bread Crumbs, Harissa Spiked Bruschetta and Pistachio Feta Dip for an awesome multicultural appetizer spread!! You will be the hit of the most tasty party!

Love Jen

5 from 1 vote

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Shrimp Pil Pil

An easy to whip up Spanish tapas dish of spicy garlic shrimp served with crusty bread to sop up the flavoured oil. It can also be dinner if served over pasta or polenta!

Course Appetizer, Main Course

Cuisine Spanish

Keyword paprika, pasta, shrimp

Prep Time 10 minutes

Cook Time 8 minutes

Servings 4

Ingredients

• 1 lb large shrimp 16-20 size peeled and deveined
• 3-4 tbsp Extra Virgin Olive oil the amount will depend on the size of the pan, and whether you are serving this as an appetizer or as a dinner over some type of carb. If it is a dinner, then you can use less oil.
• 4-5 medium cloves of garlic sliced thinly
• 4 tbsp fresh Parsley chopped, plus more for serving
• 1/4-1/2 tsp chilli pepper flakes to your liking The dish shouldn't be shy!
• 1 tsp Pimentón de La Vera dulce sweet paprika powder or more as desired.
• Salt
• 1 lemon cut into wedges

To serve over Pasta:

• 8 oz of linguini or spaghetti cooked as per package instructions

Instructions

1. Heat a medium cast iron skillet over medium high heat. Add the olive oil and warm it through.
2. When the oil is hot, add the garlic, parsley, and chilli flakes. Reduce the heat if the garlic starts to char.
3. Once all these ingredients are just slightly fried, add the peeled shrimp and cook them in the pot for three or four minutes, turning once until they have a pink colour. Don't overcook.
4. If serving as a tapas appetizer, keep in mind that the cast iron skillet keeps the contents warm up to half an hour, so the shrimp will continue cooking once brought to the table.

5. Sprinkle a teaspoon of paprika powder (spicy or sweet) over everything and some salt. Drizzle with more olive oil, parsley and serve with crusty bread.

6. Very important: It should be served hot!

As a Pasta Dinner

1. If serving this over pasta, have the pasta ready and drained. Remove the cast iron skillet from the heat and transfer the pasta over the shrimp. Toss to coat and serve with a sprinkling of parsley, and lemon wedges on the side

Recipe Notes

Feel free to add a bit more olive oil to the dish to make enough for sopping up. I will leave it to you to determine how much oil you want.  There is enough in the recipe to cook the shrimp etc.

I like the 16-20 sizing for shrimp. This gives you about 4-5 per person, just enough for an appetizer or meal, if purchasing 1 lb worth.  Of course you can increase the amount if so desired.