Chilean shrimp in pil pil sauce is a traditional Basque recipe that has become popular throughout Latin America due to the availability of its ingredients, simple preparation, and delightful flavor.
Contents
How to Make Chilean Shrimp in Pil Pil Sauce
When preparing Chilean shrimp in pil pil sauce, always make sure to use fresh, high-quality ingredients. You’ll need a good Chilean white wine and the best olive oil available, along with a typical Chilean touch of spiciness from ají cacho de cabra (Chilean chili pepper) or even a pinch of merkén (Chilean chili seasoning).
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 200
Preparation: 20 minutes
Cooking: 15 minutes
Servings: 4 people
Each serving of Chilean shrimp in pil pil sauce contains approximately 200 calories, 3 g of carbohydrates, 12 g of fats, 22 g of proteins, 0 g of fiber, 1 g of sugars, 170 mg of cholesterol, and 520 mg of sodium.
Chilean Shrimp in Pil Pil Sauce Recipe
Ingredients
- 500 g of shrimp
- 100 ml of white wine
- 3 garlic cloves
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 dried chili pepper (aji cacho de cabra)
- Fresh parsley
- Merkén (Chilean chili seasoning)
- Salt
Instructions
- Peel the shrimp, leaving the tails intact, and devein them using a skewer. Wash and set aside.
- In a large skillet, add the olive oil and heat over medium heat. Add the thinly sliced garlic and sauté, stirring with a wooden spoon, until lightly golden.
- Add the peeled shrimp, whole or thickly sliced dried chili pepper (aji cacho de cabra), and a pinch of salt. Sauté everything together for a couple of minutes, then add the white wine to deglaze the pan. Let it simmer for one or two minutes to evaporate the alcohol. Finally, add the butter until it melts, and then turn off the heat.
- Serve the Chilean shrimp in pil pil sauce immediately, sprinkling chopped fresh parsley on the surface and optionally a pinch of merkén. Enjoy with a glass of white wine.
Additional Tips
Getting the Garlic Right
Slice the garlic thinly rather than mincing it to avoid burning, and sauté over medium-low heat until lightly golden and fragrant — not brown. Burnt garlic turns bitter and ruins the sauce. Once golden, add the shrimp immediately and work quickly.
Managing the Heat
Add the dried chili whole and remove it before serving for mild heat, or slice it into rounds and leave it in the sauce for more intensity. If you prefer a milder version, substitute the ají cacho de cabra with sweet paprika and a pinch of cayenne to control the heat precisely.
Serving Like a Restaurant
Serve in individual clay dishes (cazuelas de barro) heated in the oven for a few minutes before plating — the dish will keep the sauce sizzling at the table. Accompany with crusty bread to dip into the garlic oil, and a glass of cold Chilean white wine to balance the heat.
| Ingredient | Substitute | Notes |
|---|---|---|
| Shrimp | Scallops or calamari | Adjust cooking time accordingly |
| Ají cacho de cabra | Dried cayenne or guindilla | Similar heat level |
| White wine | Dry sherry or fish broth | Richer or alcohol-free |
| Butter | Coconut oil | Dairy-free option |
Frequently Asked Questions (FAQs)
Can I use frozen shrimp for pil pil sauce?
Yes. Thaw the shrimp overnight in the refrigerator, then pat them dry before cooking to remove excess water. Wet shrimp will steam instead of sauté and prevent the sauce from developing its characteristic garlicky crust.
How spicy is Chilean shrimp in pil pil sauce?
The spice level depends on the chili used. With one whole ají cacho de cabra added and removed before serving, the heat is mild and aromatic. For more heat, slice the chili or add a pinch of merkén on top when serving.
What is the best pan to use for pil pil sauce?
A wide, heavy-bottomed skillet or sauté pan is ideal, as it distributes heat evenly and allows the sauce to reduce properly. Stainless steel or cast iron give a better sear to the shrimp than non-stick pans.
How long does shrimp in pil pil sauce keep?
This dish is best served immediately. If needed, leftovers can be refrigerated for up to 2 days in an airtight container. Reheat gently in a skillet over low heat, adding a splash of white wine or water to loosen the sauce. Avoid microwaving, as it makes the shrimp rubbery.
What Is Shrimp in Pil Pil Sauce?
Chilean shrimp in pil pil sauce is a spicy, aromatic appetizer featuring shrimp sautéed in a rich sauce of garlic, olive oil, white wine, butter, and dried chili. The dish is served sizzling hot — often in individual clay dishes — and the characteristic “pil pil” sound of the sauce bubbling in the pan gives it its name. The addition of Chilean ají cacho de cabra or merkén gives it a distinctly local character, distinguishing it from the Basque original.
History of Shrimp in Pil Pil Sauce in Chile
Pil pil is a cooking technique originating in the Basque Country (Spain), where salt cod cooked in olive oil and garlic is the classic preparation. Basque immigration to Chile during the 19th and early 20th centuries brought this technique to South America, where it was quickly adapted to local seafood — particularly shrimp, which is abundant along the Chilean coast. The addition of local ingredients like ají cacho de cabra and merkén transformed the original Basque recipe into a distinctly Chilean preparation that remains popular in seafood restaurants and coastal homes today.
Did You Know?
According to a study commissioned by the Undersecretariat of Fisheries and Aquaculture, Chile’s annual per capita consumption of seafood reached 14.9 kilograms in 2019, of which 1.25 kg corresponds to crustaceans, including shrimp.
