Step-by-Step Instructions

Prepare the Prawns

• Remove the prawn heads and peel the prawns leaving the end tail section (they help to pick up when serving this dish as finger food). Be sure the devein the prawns too, check out our YouTube video on How to peel and devein shrimp (the easy way!).

Prepare the veg and aromatics 

• Squeeze juice and zest 1 medium-sized lemon
• Mince 3 garlic cloves
• Finely slice the shallots, and finely chop the parsley. 
• Remove the seeds from the chili (see video for an easy way to do this) and finely slice the chili. 
• NOTE: Remember to wash your hands after handling the chili.

Pan-Fry Prawns

• Add a splash of olive oil to a pan on high heat. Once the pan is very hot (but not smoking) add the prawns and fry for 2-3 minutes, stirring frequently. 
• Add the shallots and fry for a minute or two, then reduce the heat to medium and allow a minute for the pan to come down to temperature. Continue to stir frequently.  
• Add the lemon juice and cook for 1 minute. Most of the juice should evaporate.
• Add the garlic, sliced chili, and some salt. And stir through. Cook for 2-3 minutes or until the garlic is fragrant then remove from the heat. 

Serve

• Serve on a large plate and garnish with some freshly chopped parsley and lemon zest.
• Garlic Chili Prawns are always best served with some fresh bread to mop up the delicious oil-infused sauce.

Spanish Prawn and Shrimp Recipes

Prawns or shrimp are called gambas or gambon in Spanish and are a popular item on the menu all over the country. Perhaps the most popular is the classic Gambas Al Ajillo – Sizzling Garlic Shrimp Recipe, which is made with a few fresh ingredients, lots of olive oil, and paprika. 

For those looking to be a tad more adventurous, there is Gambas al Pil Pil Tapas Recipe (Garlic Prawns with Chili) or Pan-Fried Spicy Shrimp with Romesco Sauce. Both of these recipes are spicy and can be adjusted to suit the level of heat desired. 

Best of all, Gambas, sorry, prawns are very easy to prepare and all of the recipes mentioned above come together in under 30 minutes.

Best Prawns/Shrimp to Use

This is really up to you and what’s available in your area. We used gambón (Spanish for giant prawns) which are quite similar to langostinos (small crayfish).

Langostinos and Gambon are slightly different and will often be a vibrant orange color even when raw. The flesh is slightly translucent, and once cooked, they become opaque white with reddish highlights. 

What Size Prawns to Use

We suggest using larger shrimp with 3-inch-long tails as they are a good bite size and are much easier to clean and peel. 

Fresh or Frozen Prawns?

Both work just fine. We used frozen gambón which are readily available from our local supermarket and are often on sale (we picked up a 2kg box for €16.00!). If using fresh shrimp, make sure they are fresh and vibrant in color. 

Fresh prawns should not have a strong odor and should be plump and slightly blueish in color. Once the prawns are cooked they will become opaque and reddish in color.

How Many Prawns Do I Need For This Recipe?

If the prawns are quite large with tails around 3 inches long, allow 3-4 prawns per person.

What Type of Chili to Use

This really depends on how spicy you want this dish to be. We prefer to use fresh chili for this recipe as the bright red color adds some vibrance, however, dried chili flakes will also work just fine. You could also use around 1 tsp of Cayenne pepper for a spicy kick. 

Jalapeno peppers are a good place to start for a good level of spiciness. Small birdseye chilies are also good. Here are a few suggestions with the associated heat values:

Jalapeño pepper

Typically ranges from 2,500 to 8,000 SHU, considered mild to moderately spicy

Birdseye chili 

They typically have a Scoville Heat Unit (SHU) rating of 50,000 to 100,000. Most will agree they offer a good spicy kick that lingers.

For Those That Like It Really, Really, HOT! 

This next section is really for those who are super committed to hot food, and any of the chili peppers listed below are incredibly hot. Do not attempt to cook with these unless you have prior experience! 

• Carolina Reaper: The Carolina Reaper currently holds the Guinness World Record for being the world’s hottest chili pepper. It averages around 1,641,183 SHU but can exceed 2,200,000 SHU.
• Trinidad Moruga Scorpion: This pepper is native to Trinidad and Tobago and can range from 1,200,000 to 2,009,231 SHU.
• Ghost Pepper (Bhut Jolokia): Native to India, the Ghost Pepper averages around 1,041,427 SHU, but some individual peppers have been tested at over 1,500,000 SHU.

More Spicy Recipes

• Spanish-Style Spicy Salmon with Cayenne, Paprika, and Orange
• Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)
• Spicy Spanish-Style Pork Stew (Super Easy, Filling, One-Pot Recipe)
• Spicy Mediterranean Chicken Thighs (Easy to Make, One-Pot Recipe)
• Spicy Bravas Sauce, Spain’s Most Beloved Smoky Sauce (Easy 10-Min Recipe)
• Spanish Chicken In Smoky Bravas Sauce (Spicy Recipe)
• Mediterranean Boneless Chicken Thighs Simmered In Tomato Sofrito And Spicy Paprika
• Spicy grilled shrimp with tangy peach salad
• Spicy chicken and chorizo rice (filling, made in 1 hour)
• Papas arrugadas with mojo verde and a spicy mojo picón
• Spicy Spanish pumpkin soup with paprika oil & chorizo

Nutrition Facts

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