Guinea-Bissau's Atlantic coastline and the Bijagós Archipelago teem with large Atlantic prawns. Camarão Grelhado — grilled prawns — is the centrepiece of seaside restaurants and beachside barbecues. A simple marinade of crushed garlic, fresh lime juice, dried chilli, and palm oil lets the naturally sweet seafood shine. The prawns are cooked directly over charcoal until the shells char slightly, adding a smoky note.
Serves 4
Combine garlic, lime juice, oil, chilli flakes, and salt. Toss with prawns and marinate for 15 minutes.
Preheat a charcoal or gas grill to high heat. Oil the grates lightly.
Grill prawns for 2–3 minutes per side until shells are lightly charred and flesh is opaque.
Plate immediately with extra lime wedges and grilled cassava or bread.
Do not over-marinate — the lime juice will begin to 'cook' the prawns.
Shell-on prawns stay juicier on the grill.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add a pinch of ground cumin to the marinade for earthiness.
Serve over coconut rice for a fuller meal.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten immediately. Leftovers keep refrigerated for 1 day.
Seafood grilling is an ancient practice along the West African coast. In Guinea-Bissau the Portuguese-influenced name camarão has blended seamlessly into Crioulo culinary vocabulary.
Yes — use a hot cast-iron pan for 3 minutes per side.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (220g / 7.8 oz) · 4 servings total
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