Portuguese Garlic Shrimp

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.

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.

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.

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!

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.

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.

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.