Portuguese Garlic Shrimp (Camarão à Guilho) 🇵🇹🍤

This Portuguese garlic shrimp, or Camarão à Guilho, is juicy, garlicky, a little spicy and ready in only 20 minutes. Made with olive oil, plenty of fresh garlic, pimenta moída, white wine and lemon, it is the easiest Portuguese petisco for dipping with warm, crusty bread. 🇵🇹🍤

If you need something quick that still feels special enough to put in the middle of the table for family or company, this is it. The sauce alone is reason enough to make it. Trust me, you are going to want bread nearby because leaving that garlicky olive oil and white wine molho behind would be a crime. 😂

Jump to:

• What Is Camarão à Guilho? 🇵🇹
• A Portuguese Petisco Made for Sharing ❤️
• Why You Will Love This Portuguese Garlic Shrimp
• Portuguese Garlic Shrimp Ingredients 🍤
• Exact Ingredients
• How to Make Portuguese Garlic Shrimp
• Sandra’s Tips for the Best Camarão à Guilho 👑
• Substitutions and Variations
• What to Serve With Portuguese Garlic Shrimp 🍋
• Make Ahead, Storage and Reheating
• Portuguese Garlic Shrimp FAQs
• More Portuguese Recipes You Will Love 🇵🇹
• Made My Portuguese Garlic Shrimp? ❤️
• Portuguese Garlic Shrimp (Camarão à Guilho) 🇵🇹🍤

What Is Camarão à Guilho? 🇵🇹

Camarão à Guilho is Portuguese garlic shrimp, a simple seafood dish made by quickly cooking shrimp with olive oil and lots of garlic. Depending on the family or region, you may also see it prepared with chilli, white wine, lemon, parsley or coriander.

My version uses pimenta moída because you already know that jar is never far from me in the cozinha. It gives the sauce that salty Portuguese pepper flavour and just enough heat without covering up the sweetness of the shrimp.

This is the kind of dish that reminds me why Portuguese food does not need to be complicated to be incredible. We take a few good ingredients, let each one do its job and somehow everyone ends up standing around the pan with a piece of bread in their hand. 😂❤️

A Portuguese Petisco Made for Sharing ❤️

In Portuguese homes, food is rarely just food. It is how we welcome people, how we keep everyone at the table longer and how we pass pieces of our culture down to our children.

Garlic shrimp is perfect petisco food because it is meant to be shared. Put the hot pan in the middle of the table, add lemon wedges and bread, and let everyone help themselves. It feels casual, but it is still full of those familiar Portuguese flavours we grew up with: olive oil, garlic, bay leaf, pimenta moída and wine.

For those of us raising our families away from Portugal, recipes like this matter. They are simple enough for a busy evening, but every smell coming from that pan still brings a little bit of Portugal into our homes. That is always the goal in my cozinha. 🇵🇹

Why You Will Love This Portuguese Garlic Shrimp

    ●    Ready in 20 minutes: This is perfect for last minute company or a quick weeknight dinner.
    ●    Simple ingredients: Everything comes together with a handful of Portuguese cozinha staples.
    ●    So much flavour: Garlic, bay leaf, pimenta moída, wine and lemon create the most delicious sauce.
    ●    Made for dipping: You will want plenty of crusty bread to soak up every drop.
    ●    Easy to serve: Enjoy it as a petisco, appetizer or light meal.

Portuguese Garlic Shrimp Ingredients 🍤

    ●    Shrimp: Use large raw shrimp that have been deveined. Patting them dry helps them cook properly instead of steaming.
    ●    Olive oil: The base of the sauce, so use a good olive oil that you enjoy tasting.
    ●    Garlic: Six cloves may sound like a lot, but this is garlic shrimp. This is not the time to be shy. 😂
    ●    Bay leaf: A little Portuguese cozinha essential that quietly adds so much flavour.
    ●    Pimenta moída: This adds Portuguese pepper flavour, saltiness and a gentle heat. Different brands vary, so adjust to your taste.
    ●    Dry white wine: Deglazes the pan and gives the molho acidity and depth.
    ●    Lemon and parsley: Added at the end to brighten and freshen the whole dish.

Exact Ingredients

    ●    1 lb (450 g) large raw shrimp, peeled and deveined
    ●    ½ teaspoon coarse salt
    ●    ¼ teaspoon white pepper
    ●    ¼ cup olive oil
    ●    6 garlic cloves, thinly sliced
    ●    1 bay leaf
    ●    1 tablespoon pimenta moída, or to taste
    ●    ¼ cup dry white wine
    ●    Juice of ½ lemon
    ●    2 tablespoons fresh parsley, finely chopped
    ●    Lemon wedges and crusty Portuguese bread, for serving

How to Make Portuguese Garlic Shrimp

    1.    Pat the shrimp dry, then season them evenly with the coarse salt and white pepper.
    2.    Heat the olive oil in a large frying pan over medium-high heat. Add the sliced garlic and bay leaf, then cook for 30 to 60 seconds, just until the garlic becomes fragrant. Do not let the garlic burn.
    3.    Stir in the pimenta moída and cook for about 15 seconds so it flavours the oil.
    4.    Add the seasoned shrimp in a single layer. Cook for 1 to 2 minutes per side, just until the shrimp turn pink and are nearly cooked through.
    5.    Pour in the dry white wine and let it simmer for 1 to 2 minutes, gently shaking or stirring the pan so the shrimp become coated in the sauce.
    6.    Remove the pan from the heat. Add the lemon juice and fresh parsley, then toss everything together. Remove the bay leaf.
    7.    Serve immediately with lemon wedges and plenty of crusty Portuguese bread for soaking up the molho.

Sandra’s Tips for the Best Camarão à Guilho 👑

    ●    Use raw shrimp: Precooked shrimp will become rubbery by the time the sauce is finished.
    ●    Dry the shrimp well: Extra moisture prevents the shrimp from getting that beautiful quick sear.
    ●    Minced the garlic as finely as possible.
    ●    Watch the garlic: You want it fragrant and lightly softened, not dark brown or bitter.
    ●    Do not overcrowd the pan: Use a wide pan so the shrimp cook quickly and evenly.
    ●    Do not overcook the shrimp: As soon as they are pink and opaque, they are ready.
    ●    Taste before adding more salt: Pimenta moída can already be salty, and every brand is different.
    ●    Have the bread ready: The garlicky molho is honestly one of the best parts. 🤌

Substitutions and Variations

Can I use peeled shrimp?

Absolutely. Peeled and deveined shrimp are great because they are easier to eat and perfect for busy families.

Can I leave out the wine?

Yes. Replace the ¼ cup dry white wine with seafood stock or chicken stock. The flavour will be slightly different, but you will still have a beautiful sauce.

Can I use coriander instead of parsley?

Yes. Fresh coriander is delicious with Portuguese seafood. Use whichever herb your family prefers.

Can I make it spicier?

Of course. Add a little more pimenta moída, keeping in mind that it can also add salt. If your pimenta moída is mild, you can add a pinch of chilli flakes.

Can I add butter?

You can swirl in a tablespoon of butter at the end for a richer, silkier sauce. I keep this version centred around olive oil because I love that clean, traditional Portuguese flavour.

What to Serve With Portuguese Garlic Shrimp 🍋

The most important thing is crusty Portuguese bread. I am serious. You need something to soak up all that olive oil, garlic, wine and pimenta moída left in the pan. 😂

Serve the shrimp as a petisco with olives, cheese and other small plates, or turn it into a simple meal with white rice, roasted potatoes or a fresh tomato and onion salad.

If you are planning a full Portuguese meal, this is a beautiful starter before a family-style main course.

Make Ahead, Storage and Reheating

Can I make it ahead?

This recipe is best cooked right before serving because shrimp cook so quickly. You can peel, devein and dry the shrimp a few hours ahead, slice the garlic and chop the parsley. Keep everything covered in the refrigerator until you are ready to cook.

How do I store leftovers?

Allow the shrimp to cool, then place them with the sauce in an airtight container. Refrigerate promptly and enjoy within 2 days.

How do I reheat garlic shrimp?

Reheat the shrimp gently in a frying pan over low heat just until warmed through. Avoid overheating them because shrimp can become tough very quickly.

Can I freeze Portuguese garlic shrimp?

I do not recommend freezing the finished dish. The shrimp can lose their tender texture once frozen and reheated, and this recipe is so quick that it is much better made fresh.

Portuguese Garlic Shrimp FAQs

What is Portuguese garlic shrimp called?

Portuguese garlic shrimp is commonly called Camarão à Guilho. It is a quick shrimp dish flavoured with olive oil and plenty of garlic, often finished with wine, lemon and fresh herbs.

What does à guilho mean?

On Portuguese menus, à guilho refers to this garlicky preparation commonly used for shrimp. The garlic and olive oil are the flavours at the heart of the dish.

Should I use fresh or frozen shrimp?

Either works. If using frozen shrimp, thaw them completely and pat them very dry before seasoning and cooking.

How do I know when shrimp are cooked?

The shrimp will turn pink and opaque and curl into a loose C shape. If they curl very tightly, they may be overcooked.

Why did my garlic burn?

The pan was likely too hot or the garlic cooked for too long before the shrimp were added. Keep the heat at medium-high and cook the garlic for only 30 to 60 seconds before moving to the next step.

Is Portuguese garlic shrimp spicy?

This version has gentle heat from the pimenta moída. You can use a sweet or mild pimenta moída for less heat or add more if you like it spicy.

Can I double the recipe?

Yes, but cook the shrimp in batches so you do not overcrowd the pan. Once all the shrimp are cooked, return them to the pan and finish the sauce together.

More Portuguese Recipes You Will Love 🇵🇹

    ●    Portuguese Arroz de Camarão 🍤 One Pot Portuguese Shrimp Rice
    ●    Portuguese Pica-Pau 🇵🇹 Easy Portuguese Beef Petisco
    ●    Portuguese Tuna Steaks with Molho and White Rice
    ●    Bacalhau com Natas 🇵🇹✨

Made My Portuguese Garlic Shrimp? ❤️

If you make this Camarão à Guilho, leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. I want to know if your family loved it and, most importantly, how much bread disappeared with that molho. 😂

Tag me on Instagram @rainha_da_cozinha so I can see and share what you made. Follow along for more easy Portuguese recipes and the dishes that keep our culture alive, one family meal at a time. ❤️🇵🇹