Estas gambas grelhadas são um exemplo perfeito de como ingredientes simples e frescos podem criar um prato sofisticado e saboroso. A marinada de alho, tomilho e azeite realça o sabor doce natural das gambas, enquanto a cozedura rápida em lume forte preserva a textura suculenta e o sabor delicado do marisco.

Queres cozinhar camarões e não sabes como? Queres uma receita de camarão grelhado que seja fácil, rápida, saudável e deliciosa? Queres comer gambas como entrada ou prato principal? Se sim, verifica esta receita.

Ingredientes

  • 500 g de gambas (descascadas, deixando alguns rabos)
  • 2 dentes de alho picados
  • 3 colheres de sopa de azeite
  • Flor de sal q.b.
  • Pimenta preta moída q.b. (ou pimenta de Espelette, se disponível)
  • Tomilho fresco q.b.

Preparação

  1. Descascar e limpar as gambas, deixando alguns rabos para apresentação.
  2. Colocar numa taça e temperar com alho, azeite, flor de sal, tomilho e pimenta.
  3. Deixar repousar no frigorífico por 1 hora para ganhar sabor.
  4. Aquecer uma frigideira antiaderente e colocar as gambas com a marinada.
  5. Cozinhar em lume forte, apenas 1-2 minutos de cada lado, até ficarem rosadas e suculentas.
  6. Servir de imediato, acompanhadas de salada de tomate e abacate.

Here’s the English version of these perfectly grilled prawns below

Grilled Prawns

These perfectly grilled prawns showcase the Mediterranean approach to seafood – letting the natural sweetness of the prawns shine through with just a few carefully chosen aromatics. The key is the brief marinating time, which allows the garlic and thyme to infuse without overwhelming the delicate shellfish, whilst the high-heat cooking creates a beautiful caramelisation on the outside whilst keeping the interior tender and juicy.

What makes these prawns particularly irresistible is the timing – just 1-2 minutes per side is all that’s needed to achieve that perfect pink colour and succulent texture. Overcooking is the enemy of good prawns, turning them rubbery and dry. The flor de sal adds a final flourish of mineral complexity, whilst leaving some tails on creates an elegant presentation that’s perfect for entertaining.

Ingredients

  • 500g prawns (peeled, leaving some tails)
  • 2 garlic cloves, chopped
  • 3 tablespoons olive oil
  • Sea salt flakes to taste
  • Freshly ground black pepper to taste (or Espelette pepper if available)
  • Fresh thyme to taste

Method

  1. Peel and clean the prawns, leaving some tails for presentation.
  2. Place in a bowl and season with garlic, olive oil, sea salt flakes, thyme and pepper.
  3. Leave to rest in the refrigerator for 1 hour to develop flavour.
  4. Heat a non-stick frying pan and add the prawns with their marinade.
  5. Cook over high heat for just 1-2 minutes on each side until pink and succulent.
  6. Serve immediately, accompanied by tomato and avocado salad.