Gambas Pil Pil garlic prawns recipe

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20 min

Nutrition per portion

Calories 341 kCal 17%
Fat 23g 33%
  -  Saturates 3g 15%

A classic Spanish tapas dish, this prawn pil pil dish would make the perfect Spring recipe to add a real variety to your diet this month.
With plenty of fragrant garlic and spicy paprika, red pepper and a helping of dry sherry, this prawn pil pil recipe is full of flavor and works really well as a main option when served up with new potatoes and kale.
It’s simple, healthy and really tasty, so is the perfect treat to try for dinner this week.


  • 4tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 2 shallots, peeled and thinly sliced
  •  ½tsp sweet smoked paprika
  • Pinch of dried chilli flakes, optional
  • 100g miniature new potatoes
  • 1 red pepper, deseeded and chopped
  • 60g kale
  • 2tbsp dry sherry
  • 200g raw tiger prawns
  • Large handful of chopped parsley
  • 1 lemon
  • Aioli or garlic mayonnaise, to serve


  • Heat the oven to 200°C or Gas Mark 6. Heat 3½tbsp oil in a shallow frying pan over a low heat.

  • Gently cook the garlic, shallots, paprika and chilli flakes for 10-12 mins, until softened.

  • Meanwhile, boil the new potatoes for 10-12 mins, until tender. Set aside and keep warm. Toss the red pepper in the remaining oil.

  • Put into a roasting tin and roast for 10 mins, until slightly charred. Add the kale and toss well. Return the roasting tin to the oven for a further 2 mins.

  • Combine together with the potatoes. Add the sherry and prawns to the garlic mix and cook for 2 mins on each side, until just pink and cooked through.

  • Scatter the pil pil with parsley and zest of ½ a lemon and cut wedges from the other half to accompany it.

  • Serve with the vegetables and aioli or mayo.

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