Chili and Garlic Sizzling Shrimps (Gambas Pil Pil)

When I tried these for the first time in Malaga, Spain I fell in love!! Garlic, Olive oil, Chili and Fresh Shrimp; what’s not to like! Perfect as an appetizer or as a main course, my family loves these and we never have leftovers. ?

Chili and Garlic Sizzling Shrimps (Gambas Pil Pil)

Easy to make and SO delicious!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Spanish
Servings 4
Calories 651 kcal


  • 4 Individual ovenproof cast iron or ceramic "tapas" serving dishes
  • (If you don't have individual dishes, you can make this in one large cast iron frying pan or ceramic baking dish, but it's more fun with individual dishes!!)


  • 40 peeled and de-viened raw large prawns with tail on, washed and dried (as a main course, double this amount of prawns so that everyone has 20)
  • 1 cup olive oil
  • 8 cloves garlic, chopped finely
  • 3 tbsp ground paprika (or pil-pil spice if you can find it)
  • 1 tbsp dried chili pepper flakes
  • ½ cup chopped fresh parsley leaves


  • Preheat the oven to 425F (220C)
  • Put the serving dishes on a cookie sheet. Divide the olive oil between the 4 serving dishes. Sprinkle the garlic, paprika, chili flakes and parsley over the olive oil. (Save some of the parsley to garnish with.) Stir to combine with the olive oil.
  • Put the dishes into the oven for about 4-5 minutes, until the oil starts to bubble.
  • Take the dishes out of the oven and put 10 prawns in every dish. Turn them with a spoon a few times so they are coated with spices and oil. Return to the oven for 4-5 minutes until the oil is bubbling and the shrimps are just pink. Be careful not to overcook the prawns, it's best when they still have a "bite" to them.
  • Garnish with parsley and serve immediately (with hot crusty bread for the non low-carbers!)
Keyword Keto Dinner ideas, low carb meal, Shrimp Pil Pil, Sizzling Shrimp, Summer Keto Meals

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