Okay, so here’s the deal: this is THE garlicky, saucy shrimp recipe that’s going to turn your dinner into something super special with barely any effort.
Portuguese Garlic Shrimp, or Camarão à Guilho, is the kind of dish that brings people together. It’s simple and packed with all the good things—plump shrimp, golden garlic, a little paprika warmth, fresh parsley, and a hit of citrusy lemon. Oh, and did I mention the olive oil? You’re gonna want that crusty bread ready for this sauce situation.
Ingredients:
- 1 ½ pounds large shrimp, peeled and deveined
- 4 tablespoons olive oil (go for the good stuff here)
- 6 cloves garlic, thinly sliced
- ½ teaspoon paprika (sweet or smoked, your call)
- 1 small red chili, finely chopped (or just a pinch of chili flakes for a milder vibe)
- ½ cup dry white wine
- 1 tablespoon fresh lemon juice, plus extra wedges for serving
- 2 tablespoons chopped parsley
- Kosher salt and black pepper
Instructions:
- Pat your shrimp dry with paper towels, then sprinkle with salt and pepper to taste.
- Heat the olive oil in a skillet over medium heat.
- Add the garlic and chili, and let it do its thing until golden and fragrant (we’re talking about 2 minutes—don’t let it burn!).
- Stir in the paprika, just for a quick second, and then crank the heat to medium-high.
- Toss in the shrimp and cook for 1–2 minutes per side until they’re pink and just cooked through.
- Pour in the white wine to deglaze the pan, letting it bubble up and reduce for a few minutes. That sauce? Liquid gold.
- Turn off the heat, stir in the lemon juice and parsley, and give it a final taste test. Does it need a pinch more salt? A little more zing from lemon? Make it perfect.
- Serve straight from the skillet with lemon wedges on the side. And don’t forget the bread—you’re going to want every drop of that garlicky, buttery sauce.
