Camarão à Paulista (Brazilian Garlic Lime Shrimp)
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.
Camarão à Paulista (Brazilian Garlic Lime Shrimp)
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
Instructions
- 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.
