Brazilian-style Peel And Eat Shrimp with Fried Garlic (Camarao ao Alho) Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt

Note: For best results, use live, head-on shrimp. Look for shrimp about 2-inches long (with the head), about 25-30 to a pound

Recipe Details

Brazilian-style Peel And Eat Shrimp with Fried Garlic (Camarao ao Alho) Recipe

Active 15 mins
Total 15 mins
Serves 2 to 4 servings

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 12 garlic cloves, thinly sliced
  • 2 pounds medium shell-on, head-on shrimp (see note), rinsed and patted dry on paper towels
  • Kosher salt
  • Lemon, for serving

Directions

  1. Add oil and 3/4 of garlic to a 12-inch skillet. Cook over medium heat, stirring frequently, until garlic is golden brown, about 5 minutes. Use a slotted spoon to transfer garlic to a bowl.

  2. Increase heat to high and heat until oil just starts smoking. Add shrimp all at once and cook, stirring and tossing frequently, until starting to turn pink, about 1 minute. Return cooked garlic and remaining fresh garlic to pan, cook until shrimp is completely cooked through, about 1 minute longer, season with salt, transfer to a plate, and serve with lemon.

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