Spanish Garlic Shrimp in Chili Olive Oil

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This iconic Spanish tapa from the Basque country features plump shrimp poached in a generous pool of golden olive oil fragrant with garlic, dried chili, and fresh parsley. The dish comes together in minutes but feels luxurious, with crusty bread essential for soaking up every drop of the silky, spicy sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 42 gFat
• 6 gSaturated Fat
• 3 gCarbs
• 0 gFiber
• 0 gSugar
• 24 gProtein
• 620 mgSodium
• 290 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the shrimp

• 1 1/2 lb (680 g) large shrimp, shell-on with heads if possible
• 1 tsp fine sea salt
• 1/4 cup dry sherry or brandy (optional)
• 2 tbsp chopped fresh flat-leaf parsley

For the chili garlic oil

• 3/4 cup (180 ml) extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 2-3 dried guindilla or árbol chili peppers, crumbled
• 1/2 tsp sweet smoked paprika (pimentón)
• 1 pinch crushed red pepper flakes

Directions

1. Prepare the shrimp: keep heads on if using, peel the shells while leaving the tail segments intact, and devein. Reserve the shells and heads for the oil.
2. In a cold clay cazuela or wide heavy skillet, combine the olive oil, reserved shrimp shells and heads (if using), sliced garlic, crumbled dried chilies, paprika, and red pepper flakes.
3. Place over low heat and warm slowly for 6-8 minutes until the garlic turns pale golden and the oil is infused with chili and shrimp aroma; do not let the garlic brown or it will turn bitter.
4. Using a slotted spoon, fish out and discard the shrimp shells and heads, leaving the fragrant oil in the pan. Raise the heat to medium.
5. Add the peeled shrimp in a single layer, season with salt, and sauté for 1-2 minutes per side until they just turn pink and opaque.
6. Pour in the sherry or brandy (if using) and let it bubble for 30 seconds to evaporate the alcohol.
7. Off the heat, swirl the pan vigorously or stir briskly with a wooden spoon for about 30 seconds so the residual heat and shrimp juices emulsify the oil into a glossy, slightly thickened sauce.
8. Scatter the chopped parsley over the top and bring the cazuela directly to the table. Serve immediately with plenty of crusty bread for dipping into the chili-garlic oil.

Cook’s Notes

• Head-on shrimp deliver dramatically more flavor to the oil; ask your fishmonger for them and use the heads and shells in the infusion.
• Keep the heat low while infusing the garlic — burnt garlic will ruin the entire dish. Aim for a soft golden hue, never deep brown.
• The magic of pil pil is the emulsion: vigorous swirling off the heat binds the oil and shrimp juices into a sauce that clings beautifully to bread.
• Serve the dish sizzling in the cazuela; the oil loses its silken texture once it cools, so eat right away.
• A small squeeze of lemon at the end brightens the rich oil nicely, though traditionalists in Bilbao skip it.

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