• ‘Pil Pil’ Shrimp, with Garlic and Olive Oil


‘Pil Pil’ Shrimp, with Garlic and Olive Oil

By Andrew Zimmern

‘Pil Pil’ Shrimp, with Garlic and Olive Oil


  • 1.5 pounds u-15 shrimp, peeled and deveined. Save your shells in the freezer in a zip loc bag for stocks and sauces
  • 24 garlic cloves, sliced very thin
  • 3 cups extra virgin olive oil
  • 12 dried whole hot chiles, I like to use Arbols or Tsin-Tsin


Crush one of the chiles. Place it in a very large pan/skillet over low heat. Then, add the oil, whole chiles and sliced garlic. Cook over low heat for 10-12 minutes. You don’t want to brown the chiles or the garlic. You just want to aromatize the oil and make it fragrant. If you see it sizzling, turn the heat down.

Then after this initial cooking time, turn the heat to high, and add the shrimp in a single layer in the pan. As the oil heats up, the garlic and chiles won’t burn because of the moisture from the shrimp. Keep the heat on high for 2-3 minutes, stir the shrimp and turn back down to low.

Cook, stirring once or twice, for 4-5 more minutes until the shrimp are just cooked through. Season with salt and serve in the skillet with plenty of hot crusty bread to soak up the oil.

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