Portuguese · Keto
Gambas com Alho
Plump shrimp seared in a generous bath of garlic-infused butter and olive oil with a touch of piri piri heat — Portugal's answer to garlic prawns.
Halal-friendly Easy
- Prep
- 8 min
- Cook
- 5 min
- Total
- 13 min
- Serves
- 2
4g Net carbs
30g Protein
30g Fat
412 Calories
Per serving
Ingredients
- 300 g shrimp
- 3 tbsp butter
- 2 tbsp olive oil
- 6 cloves garlic
- 1/2 tsp chili flakes
- 1 (juiced) lemon
- 1 tbsp parsley
Method
- Pat the shrimp completely dry with paper towels, leaving the tails on for presentation, then set aside while the pan heats.
- Melt the butter together with the olive oil in a wide skillet over medium heat and add the thinly sliced garlic with the chili flakes.
- Cook the garlic for 90 seconds, swirling the pan constantly so the slivers turn pale gold rather than brown bitter.
- Raise the heat to high, slide the shrimp into the pan in a single layer, and sear undisturbed for 90 seconds until the underside is pink.
- Flip the shrimp, splash in the lemon juice, and cook for a further 90 seconds until the second side is just opaque through the centre.
- Scatter the chopped parsley over the pan, toss once to coat the shrimp in the garlicky butter, and serve immediately.
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