Camarão à Paulista

This is a recipe from Olivia Mesquita’s book Authentic Brazilian Home Cooking. A simple yet delicious dish that can be served as an appetizer or as a protein on salads or quinoa bowls. Shrimp tails can be on for a hands-on experience or as I made them with no tails and picks for less mess.

My weekday lunches are based on the Brazilian Prato Feito, a “plate composition” consisting of rice, beans, protein, salad, and another veggie. I am generally cooking 1-2 things and repurposing others.

This simple shrimp dish is easy enough to quickly throw together as your protein, and I especially love it on a quinoa power bowl with chickpeas, greens, and extra squeezes of lime.

A dressed up table with beautiful merch from our shop.

Equipment:
Skillet
Serving Picks (if using)

Ingredients:
1lb raw shrimp (peeled and deveined; see intro for tail info)

Salt and pepper

3 tbsps olive oil

5 cloves of garlic, minced

1 lime for juicing

1/4 cup of parsely, chopped

Servings: 4 for entree or 8 for an appetizer

Time: 15 minutes active time

Steps:

Season the shrimp with salt and pepper.

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat; fry the shrimp for 2-3 minutes on each side until no longer translucent; remove to a bowl.

Add remaining oil to skillet, and then saute the garlic on low heat until it is golden (be careful not to toast or burn)

Add the garlic to the shrimp, then toss with lime juice, parsley and adjust salt & pepper as needed

Arrange on a serving dish with lime wedges

Serving Suggestion:
Serve as an appetizer or as a protein on salads or quinoa bowls.

For a video of this recipe click Here