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Portuguese Garlic Shrimp

Featured by Monte da Peceguina in the International Wine Club.
Portuguese Garlic Shrimp


Garlic shrimp never tasted so good! Adding Piri Piri or Chili Peppers gives this dish an extra kick. Pair this with a White Blend.

Yield: 4 - 6
Prep Time: 12 Minutes
Cook Time: 30 Minutes


• 2 1/2 Pounds Shrimp, with shell and heads on
• 10-12 Large garlic cloves, crushed & chopped
• 1/2 Medium Onion, finely chopped
• 9 Tablespoons Mild Olive Oil
• 10 Tablespoons Unsalted Butter
• 6 Tablespoons Cilantro, rough chopped
• 2 Tablespoons Sweet Paprika
• 1 Teaspoon Piri Piri or Chili Peppers
• Sea Salt & Pepper


Briefly rinse shrimp in cold water and let drain.

In sauce pan on medium low heat, add olive oil and butter. Let butter soften and blend with olive oil. Add crushed garlic (skins can stay on); let garlic infuse with oil and butter. Add chopped onion; let onion cook 2-3 minutes. Add drained fresh shrimp.

Turn heat up to medium high. Add chopped cilantro, paprika, Piri Piri, pinch of salt and black pepper. Let shrimp turn bright pink underneath, turn over. Temperature can be turned up a little more to brown garlic, but careful not to burn or overcook the shrimp.

Once the shrimp is firm and pink, the dish is done, but it’s ideal if both the garlic and onions are caramelized around the edges. If you want more sauce for dipping crusty bread, add a little more olive oil and butter before adding the shrimp.

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