A couple of weeks ago when I was faced with cooking 5 pounds of the largest, freshest shrimp ever, one of the dishes that kept popping up in my mind to make was Shrimp Pil Pil, also known as Gambas al Ajillo.
Shrimp Pil Pil is Spanish Tapas and made with many variations in different regions in Spain. I first had this dish almost twenty years ago at a restaurant (that has since closed) in Philadelphia, PA called Pamplona Restaurant. I used to go there frequently with my parents for dinner and no matter what else we ordered, we always got one or two orders of Shrimp Pil Pil for the table.
Fast forward a couple of weeks after the big shrimp challenge and I still couldn’t get this dish out of my head. While food shopping in Whole Foods Market, I saw some large, sustainably caught shrimp on sale and decided it was high time to finally recreate this dish.
I researched and even found an article about this exact dish at Pamplona Restaurant along with their recipe.
Since their version included a flour coating, I decided to go a different route but kept the flavor profile in my head as I created the final recipe.
This version is fabulous. So easy to make and will impress as a simple appetizer (or even as an entree!). The only thing is you really need some kind of bread to sop up the delicious garlicky oil at the bottom.
I found this grain free artisan baguette from Against The Grain Gourmet in the freezer section at Whole Foods. It was really good!
NOTES:
- Sweet Spanish Paprika is a crucial ingredient for this dish and where most of the flavor comes from. A tin is usually around $4 at the grocery store. I don’t recommend substituting regular or smoked paprika.
- Don’t buy Cooking Sherry or Cream Sherry! Make sure to get Pale Dry Sherry (it’s pretty cheap!).
Did you make this recipe? Please give it a star rating below!
Shrimp Pil Pil (Gambas al Ajillo) Tapas. Spanish Hot Oil Shrimp. Gluten Free and Grain Free.
- 1/3 cup extra virgin olive oil
- 4 cloves garlic finely chopped
- 1 teaspoon crushed red pepper flakes
- 1.25 pounds large shrimp 20 to 25 count shrimp, peeled and deveined
- 1.25 teaspoon sweet Spanish paprika
- 1.25 Tablespoons Pale Dry Sherry
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 2 Tablespoons finely chopped flat leaf parsley
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Peel, smash and finely chop garlic. Measure crushed red pepper flakes and combine with garlic, set aside.
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Peel shrimp (save the shells for Shrimp Stock! Use a paring knife or shrimp cleaner to devein each shrimp. Rinse and drain thoroughly. Add sweet paprika and to shrimp, toss to combine and set aside.
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Finely chop parsley, measure 2 tablespoons and place in small dish until ready to use. Measure sherry.
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Heat a large frying pan or cast-iron skillet over medium heat. Once hot, add olive oil. Heat oil and then add garlic and red pepper flakes. Cook for 1 minute, stirring continuously.
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Raise heat to high and add shrimp, sweet paprika and sherry. Stir to mix paprika into oil and cook until shrimp are pink, about 3 to 4 minutes.
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Remove from heat, season with salt and black pepper (about 15 to 20 turns). Serve topped with finely chopped parsley and Enjoy!
Serves 4 as an Appetizer OR Serves 2 as an Entree
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Lisa says
Can’t wait to make this! Thank you for sharing. I also used to go to Pamplona and then to Dmitris (same owner) when I lived in Philadelphia. We always ordered the shrimp pil pil and loved it. Making this tonight!
Alyssa Brantley says
I used to go to both as well – loved those times!! I hope you loved it Lisa <3
Lisa says
Same! We lived in the burbs but would drive into the city just for a dmitris feast…the octopus, sauteed mussels, hummus, charred pita, Greek salad…heavenly. We now live in southern California but still reminisce about our dmitris experiences. My daughter still lives in Philly and said it also closed :(. Now I just need to run to the store and get some sweet Spanish paprika…only have smoked on hand. Will let you know how it turns out! Oh, also saw you omitted dusting the shrimp in flour…why? Thank you again and best wishes to you!
Alyssa Brantley says
All of my favorite dishes! Tell your daughter that the Northern Liberties location is still open (on 2nd Street) and a BYOB. Sometimes I dust the shrimp in cornmeal or flour to get those nice crispy edges but honestly the flavor is there without it so I omit to save time!
Kirsten says
Alyssa,
This looks delicious–how wonderful you can recreate a taste memory from your childhood.
Thanks for sharing it with us–I think my family will enjoy it as well.
valerie says
Gambas al Ajo are one of my favorite things about Spanish Tapas. These look so delicious! Thank you for sharing your recipe…I’m sure I will be making these for dinner tonight. 😉
EverydayMaven says
I hope you love them!
EverydayMaven says
I hope you love them!
Lea Ann (Cooking On The Ranch) says
First of all, lucky you for having all that shrimp to deal with. And this recipe sounds delicious. Love the paprika/sherry thing in this one. Thanks for sharing. Pinned.
EverydayMaven says
Hope you love it Lea Ann!
Jordan says
I have bookmarked so many of your recipes I had to give you your own folder. 🙂 Another winner!
EverydayMaven says
Thank you so much Jordan! 🙂
Norma Chang says
I would want this as an entrée. Thinking: bet the garlicky oil would be good on your cauliflower rice.
Liz @ The Lemon Bowl says
I want to eat this now!
Debra Wallin says
Oh my, this makes me want to jump in the computer screen and have a bite, looks amazing
EverydayMaven says
Right? I wish I had more shrimp to make more Debra!
Beau says
This looks really good! I’m going to try this out.
EverydayMaven says
Hope you love it Beau!
Joanne says
I’d never heard of this tapas dish before but it sounds great! So full spicy garlicky flavor, which is the best kind of flavor in my opinion.
EverydayMaven says
Yes, the oil at the bottom is the best part!