Portuguese Shrimp
Portuguese Shrimp is a delicious seafood dish inspired by Portuguese coastal cooking.Fresh shrimp are cooked with garlic, olive oil, and aromatic herbs.White wine and lemon juice add brightness and depth to the sauce.Paprika and chili flakes provide color and optional heat.The shrimp are cooked quickly to maintain a tender, juicy texture.Serve with crusty bread, rice, or roasted potatoes for a complete meal.
Ingredients
- 1½ pounds (680 g) large shrimp, peeled and deveined
- 4 tablespoons extra-virgin olive oil
- 5–6 garlic cloves, finely minced
- ½ cup (120 ml) dry white wine
- 1 tablespoon unsalted butter (optional)
- 1 teaspoon sweet paprika
- ¼–½ teaspoon red chili flakes, to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- 1 tablespoon chopped fresh cilantro (optional)
- Lemon wedges, for serving
- Crusty bread, rice, or roasted potatoes, for serving
Instructions
- If using frozen shrimp, thaw them safely in the refrigerator or under cold running water in a sealed bag. Peel and devein the shrimp if needed, then pat them dry with paper towels.Place the shrimp in a bowl and season with salt, black pepper, and paprika. Toss gently to distribute the seasoning evenly.
- Place a large skillet over medium heat and add the olive oil. Allow it to warm without smoking.If using the optional shallot, add it first and cook for 2–3 minutes until softened. Add the minced garlic and chili flakes, stirring for approximately 30–60 seconds until fragrant.Avoid browning the garlic too much, as burnt garlic can make the sauce bitter.
- Arrange the seasoned shrimp in a single layer in the skillet. Cook for approximately 1–2 minutes on the first side, depending on their size.Turn the shrimp and cook for another minute or so. They should begin turning pink and opaque, but take care not to overcook them.If your skillet is small, cook the shrimp in batches to prevent overcrowding.
- Carefully add the white wine to the skillet. Stir gently, scraping up any flavorful browned bits from the bottom of the pan.Let the wine simmer for 2–3 minutes to reduce slightly and blend with the garlic, paprika, and olive oil. If you prefer a wine-free version, use seafood stock or chicken broth instead.
- Add the butter, if using, and stir until it melts into the sauce. Mix in the lemon juice and half of the chopped parsley.Allow everything to simmer gently for another minute. Taste the sauce and adjust the salt, pepper, chili flakes, or lemon juice according to your preference.
- Continue cooking just until the shrimp are opaque throughout and reach a safe internal temperature of 145°F (63°C). Their flesh should be firm and juicy, not rubbery.Cooking time depends on shrimp size, so check them frequently rather than relying only on a timer.
- Remove the skillet from the heat. Sprinkle the remaining parsley over the shrimp and add the optional cilantro if desired.Gently toss to coat the shrimp in the fragrant garlic and wine sauce.
- Transfer the Portuguese Shrimp to a warm serving bowl or platter. Spoon the sauce over the top and garnish with lemon wedges.Serve immediately with crusty bread for dipping, steamed rice, roasted potatoes, or a fresh green salad. The flavorful sauce is one of the highlights of this dish, so make sure to serve it along with the shrimp.
Notes
- Choose fresh-quality shrimp: Fresh or properly thawed frozen shrimp both work well.
- Pat the shrimp dry: Removing excess moisture helps them cook evenly and develop better flavor.
- Use good-quality olive oil: Olive oil forms the aromatic base of this Portuguese-inspired dish.
- Watch the garlic carefully: Garlic needs only a short cooking time to release its fragrance.
- Select dry white wine: A dry wine complements the shrimp without making the sauce overly sweet.
- Adjust the heat: Use fewer chili flakes for a mild dish or more for a spicier version.
- Avoid overcooking: Shrimp cook quickly and become rubbery if left in the pan too long.
- Serve immediately: The shrimp and garlic sauce taste best when freshly prepared.