The Garlic Shrimp Dish Every Portuguese Family Swears By (And How to Make It at Home)

Last updated on July 13th, 2025 at 09:34 am

If there’s one dish that captures the bold simplicity of Portuguese coastal cooking, it’s Gambas à l’Ajillo — juicy shrimp sizzling in garlicky olive oil, kissed with chili and finished with a splash of white wine or lemon. While variations of garlic shrimp exist across southern Europe, the Portuguese version stands apart for its depth of flavor, minimal ingredients, and unmistakable aroma that hits the table before the plate does.

This dish is a staple in seaside restaurants and home kitchens alike — often served as a starter, but rich enough to anchor a full meal. It’s fast, fiery, and comforting, made with just a few pantry staples but packing restaurant-quality taste. The sizzling oil becomes part of the experience, perfect for dipping crusty bread and savoring every last drop.

In this recipe guide, you’ll learn how to prepare authentic Portuguese Gambas à l’Ajillo in under 20 minutes. Whether you’re cooking for guests or craving something bold on a weeknight, this dish brings the spirit of Portugal’s coast straight to your kitchen — no passport required.

Read Here Best Traditional Portuguese Dishes and Best breakfast in Portugal

Read here Road trip to Algarve, the most instagrammable places in Portugal and all the things to know before visiting Portugal!

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Best Time to Eat & How to Partner This Dish

Gambas à l’Ajillo is most commonly served as a petisco (Portuguese-style tapa) before the main course or as part of a casual seafood spread. It’s best enjoyed in the early evening or at dinner, when the appetite is big and the wine is flowing. That said, it also makes a wonderful lazy Sunday lunch when paired with light sides.

To serve it properly, pair with warm crusty bread (like a rustic sourdough or Portuguese broa) to soak up the garlicky oil. A crisp, cold Vinho Verde or a dry Alvarinho wine is the perfect match, offering acidity to cut through the richness. For a fuller meal, serve alongside a simple green salad, grilled vegetables, or steamed rice to keep the balance fresh and bright.

For a social or tapas-style dinner, Gambas à l’Ajillo works beautifully next to other Portuguese classics like chouriço assado (flame-grilled sausage) or bacalhau fritters — creating a laid-back but flavor-packed spread.

While it may seem like a basic garlic shrimp recipe, true Portuguese Gambas à l’Ajillo is all about timing, heat, and olive oil quality. Many home cooks — especially outside Portugal — drown the dish in butter or overcook the shrimp, mistaking creaminess for richness. But Portuguese versions rely on high-quality olive oil and restraint, not heavy sauces.

Another surprising truth: this dish isn’t about overpowering heat or spice. The chili is meant to warm the tongue, not set it on fire. Some versions even skip it entirely. Garlic is the real star, but it must be sautéed gently — burnt garlic ruins the dish and gives it bitterness. The oil should infuse, not scorch.

Finally, although it’s served as a starter in restaurants, in many Portuguese homes, Gambas à l’Ajillo is a full meal, often served family-style with plenty of bread and wine. It’s not fancy — it’s comfort food. And once you try it the right way, you may never go back to generic garlic shrimp again.

How to Make Gambas a l’Ajilo

Gambas a l’Ajilo Recipe Ingredients

1 pound (450 grams) of large shrimp, peeled and deveined
6-8 cloves of garlic, thinly sliced
1/2 cup of olive oil
1-2 small hot chili peppers, sliced, or 1/2 teaspoon of crushed red pepper flakes (adjust to taste)
Salt, to taste
2 tablespoons of fresh parsley, finely chopped
Lemon wedges, for serving

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Step By Step How to Make Gambas a l’Ajilo

Prepare the Shrimp

Ensure the shrimp are fully thawed, peeled, and deveined. Pat them dry with paper towels to remove any excess moisture. In a large skillet or a frying pan, heat the olive oil over medium heat. Add the sliced garlic and chili peppers. Cook them gently, stirring frequently, until the garlic is just golden and fragrant. Be careful not to let the garlic burn, as it can become bitter.

Cook the Shrimp

Increase the heat to medium-high and add the shrimp to the skillet. Season with salt. Cook the shrimp for about 1-2 minutes on each side or until they turn pink and opaque. Avoid overcooking to keep the shrimp tender. Stir in the chopped parsley just before removing from the heat. Taste and adjust the seasoning, adding more salt or chili as needed.

Serve

Transfer the shrimp along with the oil and garlic to a serving dish. Serve immediately with lemon wedges and plenty of fresh, crusty bread for dipping into the garlicky oil.

Tips To Make Gambas a l’Ajilo

Since the dish has very few ingredients, use the best quality olive oil and fresh shrimp for the best results. Slice the garlic thinly for even cooking and a more refined presentation.

Adjust the amount of chili or pepper flakes according to your heat preference. Portuguese cuisine often enjoys a mild to moderate heat.

This dish is best enjoyed hot, directly from the stove.

How Many Calories Have Gambas a l’Ajilo

Per Serving: Each serving of Gambas à l’Ajilo can range from 300 to 400 calories, largely depending on the amount of olive oil used and the size of the shrimp.