Gambas ao Alhinho is a classic Portuguese appetizer, it combines large prawns lightly fried in a pan with plenty of olive oil and garlic. Everything is then deglazed with a good white wine and topped up with plenty of fresh cilantro or parsley. Very Portuguese, right? Well, the dish is actually believed to be an adaptation of the Spanish dish Gambas al Ajillo!
The Origins of Gambas ao Alhinho
Gambas ao Alhinho are believed to be an adaptation of the Spanish garlic prawns that are very Popular in the central and southern regions. That would explain the variety of names the dish has in Portugal. One of them being Gambas a la Guilho which is possible a confusion with Gambas al Ajillo.The dish is also known as simply Gambas com Alho, and Gambas ao Alhinho, a closer translation of the Spanish name which means literally ‘garlic prawns’.
That said, Gambas ao Alhinho have been on Portuguese tables for long enough to be considered a local dish, besides, similar dishes can be found in almost all Mediterranean countries!
About Our Portuguese Garlic Prawn Recipe
At this point you might be aware that many Portuguese dishes call for plenty of olive oil! It’s no different for Gambas ao Alhinho. We will also be using lots of garlic, so if you are not a big fan, don’t worry. As the garlic will be cooked in very low heat and with plenty of olive oil, the flavour should be sweeter and milder. You can always reduce the amount of garlic cloves as well. Or just remove some of it before serving.
What Prawns Should you Use?
As for the gambas, we recommend opting for whole prawns, frozen or fresh. If you buy frozen prawns, you will need to thaw it overnight in the fridge before using. You won’t use the head and shell in this recipe, but they can be used in other recipes such as our Shrimp Rissoles. We peel the prawns before cooking for practical reasons, but you don’t have to. You can keep the head or not peel it at all, afterall the head is packed with flavour! It’s really up to you and your preferences. When it comes to the size of prawns, you want somethig close to 20/30 caliber which is a good bite size. Again, you can use any size you want, just keep in mind you might need to adjust cooking time.
These garlic prawns are great as an appetizer, served with a crusty bread, but also incredible as a main if you serve with white rice and a salad. We also tried using this recipe as a pasta sauce, and it was stunning!
How to Make Gambas ao Alhinho – Portuguese Garlic Prawns
Gambas ao Alhinho – Portuguese Fried Garlic Prawns
4
servings15
minutes15
minutes191
kcalGambas ao Alhinho is a classic Portuguese appetizer, it combines large prawns lightly fried in a pan with plenty of olive oil and garlic.
Ingredients
350 g 350 Large prawns – cleaned and de-veined
3 tbsp 3 Olive oil (40ml)
5 5 Garlic cloves – thinly sliced
1/3 cup 1/3 White wine (70ml)
1 tbsp 1 Cold butter (15g)
1/2 tsp 1/2 red chilli flakes
fresh thyme
Fresh cilantro – roughly chopped
Salt
Black pepper
Directions
- Place a large frying pan over low heat, add your olive oil and sliced garlic. Let it infuse for about 3 minutes while the pan heats up. When the garlic starts to gain some colour, transfer it to a small bowl.
- Turn up the heat to medium-high. Add in the prawns, frying it for 2 minutes on each side. Return the garlic to the pan, then add your chilli flakes and a couple of sprigs of thyme, let it cook for a minute.
- Deglaze the pan with the white wine, stirring well. Allow the alcohol to evaporate, then turn off the heat.
- Add in the butter, then season it with some freshly ground black pepper and salt to taste, stir well.
- Serve it with some fresh chopped parsley or cilantro and a couple of spoons of the sauce.
Notes
- If you are using frozen prawns, make sure to thaw it in the fridge overnight before using it.
Have you tried this recipe? We would love to hear from you in the comments!
More Portuguese Recipes You Will Love:
- Alheira Frita – Deep-Fried Portuguese Alheira Sausages
- Peixinhos da Horta – Portuguese Fried Green Beans
- Croquetes de Alheira – Portuguese Sausage Croquettes
- Pica-Pau Recipe – Portuguese Pica-pau (Woodpecker Beef)
- Rissóis de Camarão – Portuguese Shrimp Rissoles
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