- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 240 kcal
Quick summary
“Garlic shrimp is a classic coastal appetizer that sautes cleaned shrimp in olive oil with golden minced garlic and a citrus touch of lime. It is worth making due to the speed of preparation in the skillet and the aromatic sauce ideal for accompanying breads.”
What you need to know
- Douramento controlado de 4 dentes de alho picados em 4 colheres de azeite em fogo médio sem deixar queimar
- Salteamento ágil de 500g de camarões limpos por cerca de 5 minutos até ficarem rosados e com formato de C
- Finalização em fogo desligado com suco de 1 limão fresco incorporado ao azeite e salsa fresca picada por cima
Ingredients
Main
- 500g of cleaned shrimp
- 4 cloves garlic, minced
- 4 tablespoons of olive oil
- Salt and black pepper to taste
- Juice of 1 lemon
- Chopped parsley for garnish
Instructions
Principal
- In a non-stick pan, heat the olive oil over medium heat.
- Add the minced garlic and sauté until golden, being careful not to burn.
- Place the shrimp in the pan and season with salt and black pepper to taste.
- Sauté the shrimp for about 5 minutes, or until they are pink and cooked.
- Add the lemon juice and mix well, cooking for another 1 minute.
- Turn off the heat and finish with chopped parsley.
- Serve immediately, accompanied by rice and salad.
Chef's tips
- Adicione o alho no azeite morno para que doure aos poucos sem queimar ou amargar a gordura
- Não cozinhe os camarões por mais de 5 minutos para evitar textura borrachosa e manter a carne tenra
- Seque os camarões com papel-toalha antes de colocar na frigideira quente para saltear e dourar sem soltar água
Variations
- Camarão picante ao alho e óleo acrescentando uma pimenta-dedo-de-moça fatiada finamente sem sementes junto ao alho no azeite
- Versão à moda espanhola adicionando uma colher de chá de páprica doce defumada no azeite quente antes dos camarões
- Camarão ao alho com vinho branco vertendo 50ml de vinho branco seco junto com o suco de limão para reduzir o molho
Substitutions
- O azeite de oliva extravirgem pode ser substituído por manteiga de garrafa ou óleo de coco sem sabor
- O camarão cinza fresco pode ser substituído por camarão-rosa, camarão-pistola fatiado ou anéis de lula fresca
- A salsinha fresca picada pode ser substituída por coentro picado fresco ou cebolinha verde cortada fina
How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a skillet over low heat with a drizzle of olive oil for just 1 to 2 minutes; microwave heating should be avoided as it toughens the shrimp.
Can it be frozen?
It is not recommended to freeze shrimp after cooking in garlic and oil, as thawing drastically alters the tender texture of the seafood. Freeze only the cleaned, raw, unseasoned shrimp in an airtight container for up to 90 days.
What to serve with
Serve immediately in the skillet itself accompanied by slices of crispy French bread or toast with olive oil to dip in the sauce. As a main course, it accompanies very fluffy white rice and a light hearts of palm and tomato salad.
Frequently asked questions
Can fried garlic leave the dish with a bitter taste?
Yes, if the garlic burns and turns dark brown; remove the pot from the heat for a few moments or add the shrimp as soon as the garlic starts to turn yellow.
Should the lemon juice be added at the beginning or at the end?
The lemon juice enters in the final minute of heat to integrate with the aromatic olive oil without evaporating all the citrus freshness nor hardening the shrimp.
How do you know when the shrimp is cooked to the right point?
The shrimp reaches the ideal point when its meat loses translucency, acquires a homogeneous pink color and curves forming the letter C.
Can I use frozen shrimp without thawing first?
No, the shrimp must be completely thawed and dried on paper towels so they fry in the hot olive oil without releasing liquid in the pan.
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