Culinary recipe

Gambas Pil Pil

Serve up our sizzling recipe for Gambas Pil Pil, a spicy Spanish dish of juicy prawns bathed in a fiery chilli and garlic sauce.
To mark International Hot and Spicy World Food Day (16 January), we have put our own spin on the classic tapas favourite. 
This quick, simple and delicious recipe can be tailored to your own spice level so whether you like it mild, medium or flaming hot, this dish is for you!

Our Seven Shelves spice range includes the signature HolyFlavours seasonings, a full spectrum of spices to create an endless variety of recipes.
From this range we carefully selected a combination of chili granulate, sweet pepper granulate, chili crushed spicy and garlic powder. The use of multiple types of chili builds layers of both flavour and heat throughout the dish for the ultimate tongue-tingling experience. 
  The gambas are quickly cooked in their shells within the chili, garlic and oil sauce for a dish prepared in just minutes. By cooking the gambas in their shells, a plumper, more flavourful meat is produced as the shells prevent drying out when cooking. This means the shells must then be peeled after cooking which can be done at the table, adding to the experience, of course for those who’d prefer you can also buy pre-peeled prawns or peel before cooking.
 Gambas Pil Pil can be presented as a flavour-packed starter, tapas dish or light lunch with some crusty baguette for mopping up the irresistible sauce. 
Most of the ingredients within our recipe can be found in the kitchen cupboard or pantry meaning this a dish which can be knocked-up without having to even visit the store.
However, thanks to the Seven Shelves spice range, you can recreate the full Key16 culinary experience and have a taste of the best spices this world has to offer.

Visit the Seven Shelves store

Servings   4


Time   Preparation- 5 minutes

                  Cooking- 10 minutes


Equipment   Sauté pan



  1. Remove the heads from the gambas and discard, then use a sharp knife to score the back of the prawns and remove the vein.
  2. Place a saute pan on high heat and add the olive oil.
  3. Stir the chili crushed spicy, sweet pepper granulate, garlic powder and chili granulate into the pan, cook for 30 seconds.
  4. Then add the large gambas and mix through the spices, season with salt and cook for 2 minutes.
  5. Pour the water into the saute pan and cook for a further 2 minutes to form a sauce.
  6. Remove the saute pan from the heat then add the lemon juice and parsley, season to taste.
  7. Serve the gambas pil pil immediately with a portion of crusty french baguette.