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Fish, Maghreb and Middle East

Shrimp pil pil with bread

Shrimp pil pil is shrimp seared in olive oil with garlic and chili, served sizzling hot with bread. This recipe serves 4, takes 20 minutes, is very easy to make, and costs about €4.80 per person. The key is drying the shrimp well before cooking and serving the dish the moment it comes off the heat.

Twenty minutes and it's sizzling, shrimp pil pil in garlic and chili oil, with bread so you don't waste a drop.

Shrimp pil pil with bread
Total time
20 min
Difficulty
Very easy
Cost per person
€4.80
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Pil pil starts with a sound, the oil still crackling when the dish hits the table. Thinly sliced garlic flavors the oil without turning bitter, the chili brings just enough heat, and the shrimp cook in minutes, barely pink and still firm. A touch of paprika gives the oil a faint smoky color.

This is the kind of dish you make on a weeknight when you want something lively without much effort, or as a shared starter where everyone dips their own bread into the same pan. Kids generally love shrimp, you can simply keep the chili light or serve it on the side for more sensitive palates.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 700 g

Fruits and vegetables

  • Garlic 6 cloves
  • Flat leaf parsley 1 bunch
  • Lemon 1

Pantry

  • Dried red chilioften in the pantry 2
  • Sweet paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 12 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Shellfish, Gluten

The step by step recipe

  1. Thaw the shrimp if needed, pat them very dry with paper towels, and season lightly with salt.

    Well dried shrimp sear instead of releasing water.

  2. Peel the garlic and slice it thinly, crumble the chili without the seeds if you want a milder dish.

    Sliced garlic burns faster than whole cloves, keep an eye on it.

  3. Heat the oil with the garlic and chili in small pans or a skillet, over low heat, until the garlic is just golden. 5 min

    As soon as the garlic starts to turn golden, move on, otherwise it turns bitter.

  4. Add the shrimp and paprika, turn up the heat, and cook, stirring. 4 min

    Take them off the heat as soon as they turn pink and curl up, overcooked shrimp turn rubbery.

  5. Sprinkle with chopped parsley, add a squeeze of lemon, and serve right away with the sliced baguette.

    Dip the bread straight into the oil, that's the best part.

Our tips to get it right

  • Pick medium raw peeled shrimp, they cook more evenly than jumbo ones and pick up the garlic and chili flavor better.
  • Keep the heat low the whole time the oil is infusing, that's what keeps the garlic from burning and turning bitter, and keeps the oil clear.
  • Have plenty of bread ready, the flavored oil left in the pan is often the best part of this dish.

The variations

  • Swap the shrimp for chunks of monkfish or squid for a different seafood version, just adjust the cooking time.
  • For a seafood free version, use sliced button mushrooms seared the same way in the garlic chili oil.
  • For kids, skip the dried chili and keep just a touch of sweet paprika, the garlic turns mild once cooked.

What to serve it with

  • A green salad with lemon
  • A glass of dry white wine
  • Olives as a starter

Storage

Shrimp pil pil is best eaten right away, while the oil is still sizzling. If you have leftovers, keep them in a sealed container in the fridge for 1 day and reheat gently in a pan, without letting the oil boil.

Questions about this dish

Can you use frozen shrimp for pil pil?

Yes, it's actually common. Thaw them completely and pat them very dry with paper towels before cooking, otherwise they release water and won't sear properly in the hot oil.

Should you remove the seeds from the dried chili?

Yes, if you want a milder dish, the seeds hold most of the heat. Just crumble the chili flesh into the oil to keep the flavor without too much kick.

Can you make the garlic oil ahead of time?

You can warm the oil with the garlic and chili a bit in advance, then set it aside off the heat. When ready to serve, reheat the oil and add the shrimp only at the last minute.

What bread works best for pil pil?

A fresh baguette with a slightly crisp crust works great, it holds up well for dipping into hot oil. Toasted country bread also works if you don't have a baguette.

How long does it take to make shrimp pil pil with bread?

Count 20 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in shrimp pil pil with bread?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does shrimp pil pil with bread cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten. Always check the labels of the products you buy.

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