Filipino Gambas Recipe

Filipino gambas is a quick shrimp dish cooked with lots of garlic, olive oil, and chilies.

It's similar to Spanish gambas al ajillo, but this version has that familiar Filipino-style sauce that's so good with rice.

This dish comes together in less than 20 minutes, making it great for busy nights, pulutan, or a simple meal with steamed rice.

Ingredients You'll Need

Notes and Substitutions

• Shrimp: Use medium to large shrimp (16/20 or 21/25 count). They are big enough to stay juicy and tender.
• Extra-virgin olive oil: Any good-quality olive oil will work.
• Tomato paste: Adds more flavor, color, and a little sweetness, especially when cooked in the oil for a minute.
• Spices: I used paprika for color and mild flavor, plus crushed red pepper for heat. Use cayenne if you want it hotter, or chili powder if you want it mild.

How to Make Filipino Gambas (Step-by-Step)

Step 1: Sear the shrimp

Rinse 1 pound shrimp (peeled and deveined) and pat them dry. Season with salt.

Heat a little olive oil in a pan over medium-high heat.

Once the pan is very hot, add the shrimp in a single layer without overcrowding.

Sear for about 1 minute per side, without moving them too much, until just opaque.

Remove them from the pan before they are fully cooked through, since they will continue to cook later in the sauce.

Step 3: Sauté tomato paste and spices

Add 1 tablespoon tomato paste, 1 teaspoon paprika, and ½ teaspoon crushed red pepper.

Sauté for about a minute, until the tomato paste darkens slightly and caramelizes.

Season with a pinch of salt.

Step 4: Add the shrimp

Add the shrimp back to the pan then stir until the shrimp are well coated.

Cook just until the shrimp are fully opaque, then turn off the heat.

The hot oil will gently cook them through without making them rubbery.

Step 5: Add the lemon juice

Squeeze fresh lemon juice (or calamansi) over the shrimp, then give everything a quick stir.

Serve gambas with rice or enjoy it as pulutan with your favorite drink.

Add parsley, chives, or scallions on top, plus lemon wedges on the side for squeezing.

Cooking Tips

• Pat the shrimp dry so they sear properly instead of steaming.
• Use a very hot pan for lightly browned shrimp.
• Do not overcrowd the pan; cook in batches if needed.
• Garlic burns quickly, so keep the heat at medium when sautéing.
• Shrimp cook fast, so avoid overcooking or they can turn rubbery.

Recipe FAQs

More Pulutan Recipes

• Sisig: Chopped pork with onions, chilies, and a tangy sauce. Try tofu, squid, or bangus sisig, too.
• Lechon kawali: Crispy pork belly served with liver sauce or spiced vinegar.
• Kinilaw: Raw fish cured in vinegar or calamansi with onions, ginger, and chilies.
• Squid in garlic and olive oil: Seared squid with garlic, olive oil, and paprika.
• Adobong mani: Fried peanuts with garlic and salt.
• Inihaw na isda: Grilled fish marinated and cooked over charcoal.
• Crispy pata: Deep-fried pork hock with crispy skin and a soy-vinegar dip.