Camarao ao Alho e Oleo

Name: Camarao ao Alho e Oleo
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 lb large raw shrimp, peeled; 1/4 cup extra-virgin olive oil; 6 garlic cloves, sliced; 1/2 tsp fine sea salt; 2 tsp fresh lime juice; 2 tbsp fresh parsley, chopped

Sautéed shrimp tossed in warm olive oil, toasted garlic, fresh parsley, and a pinch of salt. A quick and flavorful seafood dish popular along the coastal beaches of Brazil.

16 minEasyServes 4225 cal/serving

BrazilianAppetizerStovetopPescatarianLow CarbKetoHigh ProteinHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 lb large raw shrimp, peeled
1/4 cup extra-virgin olive oil
6 garlic cloves, sliced
1/2 tsp fine sea salt
2 tsp fresh lime juice
2 tbsp fresh parsley, chopped

Instructions

1

Heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat.
2

Add 6 sliced garlic cloves and sizzle for 1 minute until light golden and fragrant.
3

Add 1 lb peeled large raw shrimp and 1/2 tsp fine sea salt to the pan in an even layer.
4

Sauté for 2 to 3 minutes per side until pink and cooked to an internal temperature of 145 degrees F.
5

Toss with 2 tsp fresh lime juice and 2 tbsp chopped fresh parsley before serving.

Questions

How long does Camarao ao Alho e Oleo keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Camarao ao Alho e Oleo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Vinagrete (Brazilian Tomato Onion Relish) sauce
Coconut Lime Cooler drink
Caipirinha drink

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