Portuguese Garlic Shrimp is one of the simplest, most satisfying dishes you can make — and one of the most memorable I have ever tasted. I was served this at Sagres Restaurant while filming Season Two of Maria’s Portuguese Table, and it stopped me mid-conversation. Shrimp cooked quickly in good olive oil with generous amounts of garlic, a splash of white wine, and a hit of Portuguese hot sauce — that’s it. This is my version of that dish, and I think you’ll love it.
What is Portuguese Garlic Shrimp?
Portuguese Garlic Shrimp — or Gambas ao Alho as it is known in Portugal — is a classic appetizer and tapas-style dish found in restaurants all along the Portuguese coast. Unlike the butter-heavy garlic shrimp you might find elsewhere, the Portuguese version is built on a base of good olive oil, fresh garlic, and white wine, which gives it a lighter, brighter flavor with just enough heat from a spoonful of hot sauce. It comes together in under ten minutes in a single pan, which makes it perfect for a weeknight dinner or as a starter when you have guests. The version I make at home is inspired by what I was served at Sagres Restaurant — simple, fast, and packed with flavor.
How to Make This Recipe
Making Portuguese Garlic Shrimp is less about technique and more about timing and heat. You start with a good coating of olive oil in a pan over medium heat, then add your sliced garlic and let it cook until just fragrant — golden, not brown. The shrimp go in next along with the hot sauce and white wine, and from there you are looking at two to three minutes total. Shrimp cook fast. The moment they turn pink and opaque all the way through, pull them off the heat. Finish with fresh parsley and serve immediately — this dish does not wait around.
Tips for the Best Portuguese Garlic Shrimp
- Use raw shrimp, not pre-cooked. Pre-cooked shrimp will turn rubbery in the time it takes the garlic and wine to do their job.
- Fresh garlic only. Pre-minced garlic from a jar has a dull, slightly off flavor that will show in a dish this simple.
- Don’t walk away. Garlic goes from golden to burnt in seconds, and burnt garlic will make the whole dish bitter. Stay at the stove.
- Slice the garlic rather than mincing for a milder, more even flavor. Minced garlic is stronger and can overpower the shrimp.
- Use a Portuguese hot sauce if you can find it — Molho de Piri Piri is the traditional choice. A good sriracha works as a substitute but the flavor will be different.
- Medium-high heat once the shrimp go in. You want a quick sear, not a slow steam.
- Serve with crusty bread. The garlic and wine sauce left in the pan is too good to waste.
Fresh garlic makes all the difference in this recipe. A good garlic press saves time and gives you a consistent result every time — this OXO garlic press is the one I keep in my kitchen drawer.
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Serving and Storing
Portuguese Garlic Shrimp is best eaten immediately, straight from the pan. Serve it as an appetizer with thick slices of crusty bread, or over white rice as a main dish. It also works beautifully over pasta with a little extra olive oil. Leftovers can be refrigerated for up to two days in an airtight container, though the shrimp will continue to absorb the garlic and hot sauce — which honestly is not a bad thing. Reheat gently in a pan over low heat for just a minute or two.
PrintPortuguese Garlic Shrimp
I was served this dish at Sagres Restaurant while filming season 2. This is my recipe, not the restaurant’s, but I think you’ll find it to be tasty and easy to prepare!
Ingredients
1lb shrimp
1 tbsp Portuguese hot sauce (or substitute to your preference)
4-5 sliced/chopped cloves of garlic
3 tbsp olive oil or enough to cover your pan
1/2 cup white wine
Salt to taste
Pepper to taste
Parsley to garnish
Instructions
Notes
Garlic shrimp being prepared in Sagres Restaurant
- You can use either raw or cooked shrimp, but raw shrimp is preferable for this dish to avoid overcooking.
- Clean and devein shrimp: Peel the shrimp, leaving the tail intact for presentation if desired. Devein the shrimp by making a shallow cut along the back and removing the dark vein.
- Use high-quality garlic: Choose fresh garlic cloves for the best flavor, and avoid using pre-minced garlic, which may have an off-taste.
- Slice or mince garlic: Depending on your preference, you can either slice the garlic thinly or mince it. Sliced garlic will provide a milder flavor, while minced garlic will deliver a stronger garlic taste.
- Heat the oil and cook garlic: Heat olive oil over medium heat in a skillet or frying pan. Add the garlic and cook until it’s lightly golden and fragrant, taking care not to burn it, as burnt garlic can become bitter.
- Control the heat: Cook the shrimp over medium to medium-high heat to ensure they cook evenly without overcooking. Overcooked shrimp can become rubbery and tough.
- Cook shrimp quickly: Shrimp cooks quickly, usually in just 2-3 minutes per side, depending on the size. The shrimp will turn pink and opaque when they’re cooked through. Avoid overcooking to maintain their tender, juicy texture.
- Season with salt and pepper: Season the shrimp with salt and freshly ground black pepper to taste. Be cautious with the salt, as some shrimp may already have a slightly salty flavor.
- Add a splash of acidity: A splash of lemon juice or white wine can brighten up the flavors of the dish. Add the liquid towards the end of cooking and let it cook for a minute to meld the flavors.
- Garnish with fresh herbs: Chopped fresh parsley, cilantro, or even green onions can add a burst of color and flavor to the finished dish. Sprinkle the herbs over the shrimp just before serving.
- Serve with crusty bread or over pasta: Garlic shrimp can be served as an appetizer with crusty bread to soak up the flavorful juices or as a main dish over pasta or rice.
By following these tips, you can create a delicious garlic shrimp dish that is quick, easy, and packed with flavor.
