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Pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper.

In a large, heavy-bottomed skillet or earthenware cazuela, add the extra virgin olive oil. Place over medium-low heat. Add the thinly sliced garlic and dried red chili flakes.

Gently cook the garlic and chili flakes for 3-5 minutes, stirring occasionally, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it will become bitter.

Increase the heat to medium-high. Add the seasoned shrimp and smoked paprika to the skillet. Cook for 1-2 minutes per side, until the shrimp just begin to turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

If using, pour in the dry sherry and let it simmer for 30 seconds to cook off the alcohol. Stir in the fresh parsley.

Remove from heat immediately. The shrimp will continue to cook slightly in the hot oil. Taste and adjust seasoning if needed.

Serve the Gambas al Pil Pil immediately, directly from the skillet, with lemon wedges and plenty of crusty bread for dipping in the flavorful garlic and chili infused oil.


Pat the shrimp dry with paper towels. Season generously with salt and freshly ground black pepper.

In a large, heavy-bottomed skillet or earthenware cazuela, add the extra virgin olive oil. Place over medium-low heat. Add the thinly sliced garlic and dried red chili flakes.

Gently cook the garlic and chili flakes for 3-5 minutes, stirring occasionally, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it will become bitter.

Increase the heat to medium-high. Add the seasoned shrimp and smoked paprika to the skillet. Cook for 1-2 minutes per side, until the shrimp just begin to turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.

If using, pour in the dry sherry and let it simmer for 30 seconds to cook off the alcohol. Stir in the fresh parsley.

Remove from heat immediately. The shrimp will continue to cook slightly in the hot oil. Taste and adjust seasoning if needed.

Serve the Gambas al Pil Pil immediately, directly from the skillet, with lemon wedges and plenty of crusty bread for dipping in the flavorful garlic and chili infused oil.
