Moroccan · Seafood
Gambas Pil Pil
A legacy of Morocco's Spanish-influenced Atlantic coast, gambas pil pil is sizzling shrimp cooked fast in garlic-chili olive oil and served bubbling in its own dish. It's a favourite starter in Tangier and Casablanca seafood restaurants, mopped up entirely with fresh bread.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 4
- Level
- Easy
Ingredients
- 500 g raw shrimp, peeled, tails on
- 6 garlic cloves, thinly sliced
- 1–2 dried red chilies, crumbled
- 120 ml olive oil
- 1 tsp sweet paprika
- Juice of 1/2 lemon
- Small handful parsley, chopped
- Salt
Method
- 1
Heat the oil
Warm the olive oil in a wide skillet or individual clay dishes over medium heat with the garlic and chilies until fragrant, not browned.
- 2
Add the shrimp
Raise the heat, add the shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through.
- 3
Season
Stir in the paprika, lemon juice and salt off the heat so the paprika doesn't scorch.
- 4
Serve
Scatter with parsley and serve immediately, still sizzling, with plenty of bread for dipping.
Chef's tips
- Don't let the garlic brown before the shrimp go in — burnt garlic turns bitter fast.
- Serve in the same dish it cooked in so the oil keeps sizzling at the table.
Frequently asked questions
How spicy is pil pil?
Traditionally moderate — adjust the number of dried chilies to taste, from a gentle warmth to a fiery kick.