Portuguese Garlic Shrimp (Gambas ao Alho)
Portuguese Garlic Shrimp (Gambas ao Alho)
Ingredients
For the Garlic Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 1/4 cup extra virgin olive oil
- 8 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup dry white wine, such as Vinho Verde or Sauvignon Blanc
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1 loaf crusty bread, such as a baguette, sliced
- 2 tablespoons unsalted butter, melted, optional for bread
Instructions
- 1
Pat the peeled and deveined shrimp dry with paper towels. Season them lightly with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Mince the garlic and chop the fresh parsley.
⏱️ 5 min
- 2
Heat the extra virgin olive oil in a large skillet or frying pan over medium-high heat until shimmering. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min•🌡️ 375
- 3
Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, until the shrimp just turn pink and opaque. Do not overcook.
⏱️ 4 min•🌡️ 375
- 4
Pour in the dry white wine and fresh lemon juice. Bring to a simmer and cook for 1 minute, allowing the liquid to reduce slightly and deglaze the pan. Stir in the chopped fresh parsley, remaining 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 2 min•🌡️ 375
- 5
Remove the skillet from the heat immediately. Taste and adjust seasoning if necessary. Serve the hot garlic shrimp directly from the pan or transfer to a serving platter. Serve with slices of crusty bread, perfect for soaking up the delicious garlicky sauce. If desired, brush bread slices with melted butter before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Portuguese Garlic Shrimp (Gambas ao Alho)
Ingredients
For the Garlic Shrimp
- 1 1/2 pounds large shrimp, peeled and deveined, tails on
- 1/4 cup extra virgin olive oil
- 8 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup dry white wine, such as Vinho Verde or Sauvignon Blanc
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1 loaf crusty bread, such as a baguette, sliced
- 2 tablespoons unsalted butter, melted, optional for bread
Instructions
- 1
Pat the peeled and deveined shrimp dry with paper towels. Season them lightly with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Mince the garlic and chop the fresh parsley.
⏱️ 5 min - 2
Heat the extra virgin olive oil in a large skillet or frying pan over medium-high heat until shimmering. Add the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min•🌡️ 375 - 3
Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side, until the shrimp just turn pink and opaque. Do not overcook.
⏱️ 4 min•🌡️ 375 - 4
Pour in the dry white wine and fresh lemon juice. Bring to a simmer and cook for 1 minute, allowing the liquid to reduce slightly and deglaze the pan. Stir in the chopped fresh parsley, remaining 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 2 min•🌡️ 375 - 5
Remove the skillet from the heat immediately. Taste and adjust seasoning if necessary. Serve the hot garlic shrimp directly from the pan or transfer to a serving platter. Serve with slices of crusty bread, perfect for soaking up the delicious garlicky sauce. If desired, brush bread slices with melted butter before serving.
⏱️ 2 min