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

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.

Origin and History

Garlic shrimp, known in Portugal as Camarão à Guilho, is one of the country’s most beloved and enduring seafood dishes. Its roots trace back to the coastal taverns and fishing villages of southern Portugal, particularly in Algarve and Lisbon, where fresh seafood is the cornerstone of daily cuisine. The dish’s simplicity—shrimp sautéed in olive oil, garlic, and a touch of piri-piri chili—reflects the Portuguese philosophy that great flavor comes from high-quality ingredients and skilled restraint.

Historically, Portugal’s seafaring tradition played a key role in shaping this recipe. Fishermen would often cook shrimp right on their boats using the day’s catch, olive oil, and preserved garlic, ingredients that were easy to store and transport. Over time, this quick, rustic meal evolved into a national favorite, appearing on menus across the country from casual bars to elegant restaurants.

Today, Camarão à Guilho has become synonymous with Portuguese hospitality. It’s a dish shared among friends and family, served sizzling in small clay pans, and always accompanied by crusty bread for soaking up the garlicky oil. Though variations exist—some add lemon, white wine, or parsley—the essence remains the same: fresh shrimp, bold garlic, and honest simplicity.

While the dish seems universally adored, debates about the “right” way to make Portuguese garlic shrimp can get surprisingly heated. One of the biggest controversies revolves around the use of butter. Some cooks swear by pure olive oil, insisting that butter dulls the bright, peppery flavor of Portuguese olive oil. Others argue that a touch of butter adds richness and helps the sauce cling better to the shrimp, giving it a velvety finish.

Another point of contention lies in the use of spice. Traditionalists stick to Portuguese piri-piri chilies for their distinct, sharp heat, while modern chefs sometimes replace them with milder or smokier peppers. Purists claim that swapping out piri-piri changes the soul of the dish, turning it into just another garlic shrimp recipe rather than a distinctly Portuguese one.

Even the shrimp itself has sparked debate. Should you use small local prawns or the larger tiger shrimp favored in restaurants? In Portugal, regional pride plays a big role—coastal cooks often insist their local catch is superior. Regardless of size, the unifying rule is freshness: frozen or overcooked shrimp simply won’t do justice to this classic.

How Long You Take to Prepare

One of the reasons Camarão à Guilho remains so popular is its speed and simplicity. From start to finish, the dish takes less than 15 minutes to prepare, making it perfect for weeknight dinners or impromptu gatherings. The key is to have all ingredients ready before cooking because once the shrimp hit the pan, things move fast.

The process begins by heating olive oil and gently sautéing sliced garlic until fragrant but not browned. Then, piri-piri or red chili is added for heat, followed by the shrimp, which cook in just two to three minutes per side. A splash of white wine or lemon juice at the end deglazes the pan and enhances the flavor. The result is a bubbling, aromatic sauce that begs to be scooped up with bread.

Although quick, technique matters. Overcooking is the biggest mistake—shrimp should remain tender and slightly translucent in the center. The dish is best served immediately, straight from the pan, while the oil is still sizzling. That’s part of its charm: fast, fresh, and undeniably satisfying.

Serving Suggestions

In Portugal, Camarão à Guilho is traditionally served as a petisco—a small shared plate similar to Spanish tapas. It’s often brought to the table still sizzling in a clay dish, accompanied by thick slices of rustic bread to soak up the garlicky oil. The bread is as important as the shrimp itself; no one leaves a drop of that golden sauce behind.

For a heartier meal, the shrimp can be served over rice, pasta, or even with polenta, allowing the sauce to coat each grain or bite. A crisp green salad or grilled vegetables make ideal side dishes, balancing the richness of the oil and garlic. For drinks, a chilled glass of Vinho Verde or Alvarinho complements the seafood beautifully with its light, refreshing acidity.

If you’re hosting, make it the centerpiece of a tapas-style spread alongside other Portuguese favorites like chouriço and bacalhau fritters. Serve it hot, right out of the pan, and watch as guests gather around to dip their bread and savor every bite. The shared experience is what makes this dish feel authentically Portuguese.

Final Thoughts

Camarão à Guilho isn’t just a recipe—it’s a reflection of Portugal’s culinary spirit: unfussy, communal, and packed with flavor. It shows how a handful of humble ingredients can create something extraordinary when treated with care. Every bite delivers the essence of coastal Portugal—the salt of the sea, the warmth of garlic, and the comfort of good olive oil shared among friends.

What makes this dish unforgettable is its honesty. There’s no complex technique or expensive ingredient, just balance and timing. It’s the kind of food that reminds you that simplicity, when done right, can be luxurious. Once you’ve made it at home, you’ll understand why it’s a staple at Portuguese family tables and seaside cafés alike.

So the next time you crave something bold yet effortless, skip the takeout and try Camarão à Guilho. In just a few minutes, you can bring the taste of Portugal to your kitchen—vibrant, garlicky, and deeply satisfying. One bite, and you’ll see why every Portuguese family swears by it.