I remember eating at Dmitri’s for as long as I can remember. It was a Greek/Mediterranean restaurant in Philly that had a pretty seafood heavy menu. It’s now closed, which I’m very sad about, but that place has left a lasting impression on me. It’s certainly influenced the way I think about food. The fresh flavors, there was nothing fussy, and everything was incredibly delicious.
My order when I was younger was pretty consistent. It was the avocado citrus salad and the chicken parm. Both insanely good, and like a lot of other dishes (we will get to those soon) the salad has stuck with me. Avocado, citrus, almonds, olive oil. Insanely good. So good, I frequently make my own version and have for years. Chances are, if I’ve ever cooked for you, you’ve had a version of this salad. And this has certainly not been the only dish I’ve tried to recreate.
The other must haves were the octopus, grilled scallops and greek salad. Honestly the whole menu was a must have, but one item I didn’t have until years later, was the Shrimp Pil Pil. Ry was obsessed with it, and as soon as I had it the first time, I knew why. Lightly floured shrimp, with a chili pepper and garlic coating. It was slightly crunchy and I could never tell if it was fried or sautéed. There was the perfect amount of heat from the chili and as soon as it was brought to the table, you would shower it with fresh lemon. And then it would be immediately consumed. Like all of it. In a matter of minutes.
So, when Ry told me there was THE pil pil, the actual shrimp pil pil recipe published in the Inquirer I was obviously going to make it. For years I’d been making versions of what I thought it would be, and it came close enough, but was never spot on. You generally know when you’ve really nailed a recipe. This was never the case. Like I mentioned before, Dmitri’s has since closed, and while I would much rather have the ability to go there and eat, it is nice to have the recipe as a little keepsake. A souvenir.
If you haven’t guessed it, you’re getting a recipe for Shrimp Pil Pil. This version is grilled, since it’s summer and I like cooking outside. It has the same sauce as Dmitri’s, just without the added water, and I’m sure you can see by the photos, I’ve tried a few variations of the actual recipe. I did versions where I subbed in harissa and sriracha and also tried grilling and sautéing. Ultimately, I could go grilled or sautéed, but the imperative ingredient here is the sambal oelek. That was always the missing flavor. The sharp, vinegary, chili punch of sambal oelek, without the blinding heat of some other chili pastes, was what made it taste like the dish I had all those years ago. Brought me right back.
For years I’d been making versions of what I thought it would be, and it came close enough, but was never spot on. You generally know when you’ve really nailed a recipe. This was never the case.
What is Shrimp Pil Pil?
Shrimp Pil Pil, also known as Gambas Pil Pil, is a spicy chili garlic shrimp dish popular in Spanish and Mediterranean cuisine. Typically served sizzling in olive oil with garlic and dried chilis, usually as a tapas-style appetizer. While traditional versions are sautéed, this grilled shrimp version leans into smoky summer flavors with a crisp exterior thanks to a quick flour coating.
Why This Recipe is SO Good
This recipe is fast, flavorful, and hits that perfect balance of spicy, tangy, and herby. The shrimp get lightly coated in flour and tossed with olive oil before grilling, which adds a crisp texture without needing to deep-fry. The sambal oelek-based sauce provides lots of chili punch with just enough acidity. Everything gets finished with fresh parsley and lots of lemon to brighten everything up.
Ingredients You’ll Need
- 1 tsp sambal oelek
- 1/2 tsp garlic powder
- 1 tsp lemon juice
- 1 small handful chopped parsley
- 1 lb fresh shrimp (peeled and deveined)
- 2 tbsp olive oil
- 1/4 cup flour
- Pinch of salt
- Lemon wedges for serving
How to Make Shrimp Pil Pil
This recipe is super quick, and comes together in about 10 minutes:
- Make the Chili Garlic Sauce
Stir together sambal oelek, garlic powder, lemon juice, and parsley in a small bowl. - Prep the Shrimp
Season shrimp with salt, toss in flour, then drizzle with olive oil and toss again until lightly coated. - Grill Those Shrimp
Place shrimp on a hot grill and cook until just opaque and lightly crisped, about 1–2 minutes per side depending on size. - Toss in The Sauce
Immediately transfer hot shrimp to a large bowl and toss with the chili garlic sauce until fully coated. - Serve it Up!
Plate with lots of lemon wedges and eat right away.
Tips for Success
- Use large or jumbo shrimp for easier grilling
- Don’t skip the flour—it creates a subtle, crispy texture
- Toss the shrimp in the sauce while they’re still hot
- Serve with crusty bread or rice to soak up any leftover sauce
Substitutions & Variations
- No grill? Use a hot cast iron pan or sauté the shrimp instead.
- Swap sambal with harissa or sriracha, the flavor will be different, but still very delicious.
FAQs
What is the difference between Shrimp Pil Pil and Gambas al Ajillo?
Shrimp Pil Pil is spicier and uses chili paste or peppers for heat, while Gambas al Ajillo focuses on garlic and olive oil.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before coating with flour.
Is it very spicy?
It has a mild to medium heat. You can adjust the amount of sambal oelek to your taste.
Can I make this ahead?
Make the sauce ahead of time, but grill the shrimp just before serving for the best texture.
More Easy Summer And Seafood Recipes to Try:
Cantaloupe Salad With Cucumber and Feta – This refreshing cantaloupe salad with cucumber and feta is the perfect sweet and salty summer side. Quick to prep, topped with crunchy pistachios, fresh basil, and a bright lime dressing.
Panzanella Salad – A classic Italian panzanella salad with tomatoes, cucumbers and a red wine vinegar and anchovy dressing.
Pane e Pomodoro With Anchovies – Pane e pomodoro is proof that the simplest ingredients make the best dishes. Toasted bread, ripe tomatoes and this version is topped with white anchovies (boquerones). So easy, quick and absolutely delicious!
Shrimp Scampi With Garlic and Butter – An easy garlic shrimp scampi recipe with a white wine butter sauce. an easy seafood dinner that is perfect over pasta or rice.
Cucumber and Tomato Salad – It’s the salad of summer. Fresh, crisp cucumbers, ripe tomatoes, red onion and fresh basil all simply dressed with oil and vinegar. So good!
Easy Grilled Scallops With Chimichurri – This grilled scallops recipe is simple, quick, and packed with flavor. Perfectly seared scallops get topped with a bright chimichurri sauce for an easy seafood dinner!
Avocado Citrus Salad – An easy avocado citrus salad with orange, grapefruit and toasted almonds.
Sautéed Shrimp with Pickled Pepper Butter – Sautéed shrimp in a red pepper butter. quickly cooked shrimp get tossed in a spicy homemade red pepper compound butter.
Orzo Pasta Salad – A mediterranean style orzo pasta salad with feta, olives, dried oregano, dill and parsley.
Did you make this recipe?
Did you try this Shrimp Pil Pil recipe? Leave a comment and start rating below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
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Shrimp Pil Pil
Ingredients
- 1 tsp sambal oelek
- 1/2 tsp garlic powder
- 1 tsp lemon juice
- 1 small handful chopped parsley
- 1 lb fresh shrimp
- 2 tbsp olive oil
- 1/4 c flour
- Pinch of salt
- Lemon wedges
Instructions
- Combine your sambal oelek, garlic powder, lemon juice and parsley together. Stir to combine.
- Season shrimp with salt, toss in flour and then drizzle over the olive oil and toss again. You want to form a coating with the flour and oil. Get your shrimp grilled over high heat. Once cooked, immediately toss with the sauce in a large bowl. Keep tossing until all the sauce is absorbed.
- Serve right away with lots of fresh lemon wedges.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
