Camarão à guilho is Portugal’s take on garlicky shrimp — cousin to the Spanish gambas al ajillo, but with our own accent: olive oil perfumed with sliced garlic and chili, a squeeze of lemon, a splash of wine, and shrimp cooked just until they snap.
You will find it sizzling in terracotta dishes in tascas all over Portugal, always with bread standing by — because the garlic-chili oil left in the dish is arguably the best part.
It is a ten-minute masterpiece: have everything prepped before the pan heats, because once the garlic hits the oil, dinner is practically over.
Camarão à Guilho Recipe
Prep time: 10 minutes · Cook time: 10 minutes · Total: 20 minutes · Servings: 4 · Calories: ~112 per serving
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 garlic cloves, thinly sliced
- ½ teaspoon crushed red pepper flakes (or piri-piri, to taste)
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon dry white wine (optional)
- 2 tablespoons finely chopped fresh parsley
- Kosher salt and freshly ground black pepper
- Lemon wedges and crusty bread, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the garlic and pepper flakes and sauté gently, stirring, until the garlic is golden and fragrant, 1 to 2 minutes — do not let it burn.
- Raise the heat to medium-high, add the shrimp in a single layer and season with salt and pepper.
- Cook 1 to 2 minutes per side, until pink and opaque.
- Add the lemon juice and the wine, if using, and cook 1 minute more, scraping up the browned bits.
- Off the heat, sprinkle with parsley and serve immediately with bread and lemon wedges.
Recipe Notes
- Terracotta dishes hold the heat and keep the oil sizzling at the table — the full tasca experience.
- Piri-piri instead of red pepper flakes makes it properly Portuguese.
- Do not walk away from the garlic: golden is flavor, brown is bitter.
- Shell-on shrimp give even more flavor if your guests do not mind the work.
