Ingredients
- 1 pound shrimp
- 7 cloves garlic
- 4 tabslespoons cilantro
- 1 chili pepper
- 4 tabslepoons olive oil
- 1/2 teaspoon smoked paprika
- to taste salt
- 2 ounces white wine
- 1 ounce butter
- 1 bay leaf(ves)
- 1 tablespoon lemon juice
This is my Portuguese Garlic Shrimp recipe, which is locally known as Camarões à Guilho. Shrimp is cooked in golden olive oil with loads of garlic, fresh chili, cilantro, and finished with white wine and butter. It’s the kind of recipe that takes little time but gives so much flavor. I would describe this recipe as Portugal on a plate – simple, rustic, and soul-satisfying.
Recipe Videos
Watch the full cooking process:
💡 Hit play. Unmute for sound.
Recipe steps
Step 1. Prepare shrimp and chop garlic 5 minutesRinse, clean, devein (if needed). Chop 7 cloves of garlic. Chop one chili and cilantro and set aside. |
Step 2. Cook garlic 2 minutesIn a wide skillet, heat olive oil over medium. Add garlic. Cook 1–2 minutes until garlic is fragrant and starting to turn gold. |
Step 3. Sear shrimp & add wine 5 minutesIncrease heat to medium-high. Add shrimp in a single layer. Cook ~2 minutes per side, until opaque and pink. Add smoked paprika, bay leaf, white wine, lemon juice and mix. |
Step 4. Add cilantro and chili 2 minutesAdd chopped chili pepper and half of chopped cilantro and cook another 1-2 minutes. Stir in butter until melted and silky. Season with salt. |
Step 5. Serve 1 minuteSprinkle cilantro, toss and serve hot. |
This is my Portuguese Garlic Shrimp recipe, which is locally known as Camarões à Guilho. Shrimp is cooked in golden olive oil with loads of garlic, fresh chili, cilantro, and finished with white wine and butter. It’s the kind of recipe that takes little time but gives so much flavor. I would describe this recipe as Portugal on a plate – simple, rustic, and soul-satisfying.
Which season is this recipe best for?
Though shrimp is available year-round, this dish peaks in late spring through summer. If you have access to good-quality frozen shrimp and pantry staples, you can make this dish year-round. You just need to thaw the shrimp in the fridge before cooking.
Where can I buy the ingredients for this recipe?
You can buy all of your products from your local supermarket, fishmonger, or farmer’s market.
Shrimp: you can buy precooked peeled shrimp (or peel and devein them yourself). Seafood counters and most supermarkets carry them.
Garlic & Cilantro: available year-round – choose fresh and vibrant cilantro.
Chili Pepper: serrano, red jalapeño, or even piri-piri work beautifully.
Olive Oil & Butter: choose extra virgin olive oil and unsalted butter.
Paprika: smoked paprika gives the most authentic Portuguese flavor.
Bay Leaf: use dried or fresh.
White Wine: a young wine like Vinho Verde, or a basic white cooking wine, does the job.
Can I substitute the ingredients in this recipe?
Yes, you can definetely substitute some of the ingredients.
Cilantro – you can use parsley, which is very typical for Portuguese cuisine.
Fresh chili – chili flakes (start with ¼ tsp and adjust to your taste).
White wine – lemon or lime juice.
Smoked paprika – regular sweet paprika (flavor will be milder).
Butter – extra virgin olive oil for a dairy-free version.
You have to leave the garlic because it is an essential ingredient.
Can I make this recipe part of a menu?
Usually you can find this dish in many Portuguese restaurants, where they typically serve in a caçarola de barro, so it stays hot and delicious. Serve this Portuguese Garlic Shrimp or Camarões à Guilho as a starter. Another alternative is to serve in a small cast-iron pan with crusty bread.
As the main course serve my Foil Baked Seabream or Salmon Dishes alongside fresh salads such as Cucumber Red Onion Salad, Garlic Tomato Salad, or any other sides.
You can also make seafood tapas table, and include, grilled sardines, bolo de cacao, Madeiran style tuna steaks, Mediterranean Shrimp Croquettes.
For a dessert, go with my Strawberry Napoleons or Mango Pavlova. Those desserts are so good and will match your Portuguese menu!
Recipe tips & tricks
Here are some tips to make this recipe great:
Dry the shrimp – pat them with a paper towel.
Low and slow with garlic – burned garlic ruins the whole dish, keep the heat medium until garlic is fragrant, then increase.
Use quality olive oil.
Add butter at the end as it gives a glossy finish and rich body.
Add cilantro in the middle and at the end, as it keeps its fresh look if added right before serving.
How long can I store this recipe leftovers?
You can store garlic shrimp in a fridge in an airtight container up to 2 days.
If you need to reheat it, do it gently in a skillet over medium-low heat. Add a splash of water or olive oil to loosen the sauce.
Avoid freezing because shrimp becomes rubbery.
Which drinks would you pair it with?
Speaking of drinks, I would recommend going with:
Vinho Verde – crisp, low alcohol, slightly fizzy.
Albariño – for dry and aromatic flavor.
If you are a fan of cocktails:
A dry gin & tonic with lemon zest should work.
Caipirinha – for a Brazilian-Portuguese twist.
And of course, the best non-alcoholic alternatives, sparkling water with lime and mint or iced lemon balm tea.
It’s fast, flavorful, and impossibly delicious. I’ve made this recipe dozens of times, and with the video above, you’ll have everything you need to make it perfect!
2 comments Hide comments
I love your gourmet spin on seafood, in particular. I can eat meat, too, but seafood is my favorite. I’ve also tried a few recipes from your blog, and they are on my regular rotation now. This shrimp is next. Thank you!
Thank you, Franceska! I really enjoy cooking with fresh herbs, so hope you will love this recipe, too!