Camarones al mojo de ajo! Easy! Delicious! Well, as long as you love shrimp, garlic, lemon and butter! I have mentioned this several times when posting shrimp recipes, but I am so happy my better half loves shrimp these days. There was a time when he would not even considered tasting it. On Friday’s I prepare a dish to pass for a community lunch that I go to. So most Friday’s I am pretty tired and don’t have much energy to get creative for dinner. This is why, many times, I will opt for seafood recipes to prepare on Friday’s. Camarones al mojo de ajo are also called camarones al ajillo. Many times served over pasta, but we enjoyed it with crusty bread that was toasted.
That moment when you get to that last shrimp and there are two of you eating. What do you do?
Well, of course I let my better half take the last shrimp. But he refuses! Yes! Just kidding.
If you get a chance, check out my You Tube channel. I have a small collection of short tutorial videos. They are not fancy or professional and there is much room for improvement. But it’s just to give you a quick visual on how some of these recipes come together. Hopefully soon, I can shoot in a better location and not my dark little kitchen.
Next time I am going to give this recipe a spicy Mexican twist! Chile piquin,chile morita, a splash of silver tequila or mezcal!
Besides cilantro or parsley, what other fresh herbs do you enjoy cooking with?
Fresh seafood is not abundant here, so I look for a good quality frozen variety. I am frugal when it comes to purchasing ingredients, but I will spend a little more on seafood to ensure it’s good quality.
I make it a habit to cook and bake with unsalted butter. This way I can control the amount of sodium going into my recipes.
Camarones Al Mojo de Ajo-Garlic Shrimp
Ingredients
Ingredients
- 16 jumbo shrimp peeled and cleaned(deveined)
- Kosher or sea salt, to taste
- Fresh Cracked pepper, to taste
- 4 tbsps. of olive oil
- 7 cloves of garlic minced
- 1/2 tsp. red pepper flakes or 1 serrano pepper, minced
- Zest and juice of 1 large lemon or lime
- 3 tbsp. of unsalted butter
- 2 tbsp. flat leaf parsley chopped fine
- 1/4 cup dry white wine or beer
Instructions
Directions
- Season the cleaned shrimp with salt and pepper on both sides. Set aside.
- In a skillet, heat 3 tablespoons of olive oil to medium/low heat. As the skillet is heating up, go ahead and add the garlic.
- After a few minutes, add the shrimp and red pepper flakes. Saute for 3 minutes turning shrimp as needed.
- Add the zest and juice of the lemon. Add the butter and parsley. Stir well to combine. Taste for salt and pepper. Pour in the white wine or beer and continue cooking for 1 more minute. Serve right away. Yields 4 appetizer servings.
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i love you. you amazing cook and i love mexico food too.
thank you a lot. gracias.
Thank you! You’re welcome!
tried the recipe tonight, it was great Italian Scampi, but not like the Mojo I’m use to.
Do tell Jim. What is the mojo you are use to like?
Making this recipe this evening, can’t wait. Do you have a recipe for Camarones a la crema? It’s a creamy, cheesy, yet spicy dish. Delicious! Would love to see your tale on it.
Hi Jeremy,
I have a recipe for camarones en crema de chipotle on my blog. You certainly could add cheese to the recipe. When I developed recipes for the Hispanic Kitchen site I shared a cheesy camaron recipe called Camarones en Culichi. Have you heard of it?
Love your blog! Please make more YouTube tutorials!
Hi Lesly! Thank you! I do plan on recording more videos soon! Any request?
Love your recipes
Thank you Kat!!
Hi Sonia,
I love your shrimp recipe, something I made many times with wine.. Watching your video I was thinking to use Tequila next time, then I read you are going to try also. Best shrimps are from the Texas and Argentina. I never get any from China or any farm raised. Saw a show on the German TV the way they raise them, absolutely disgusting. Best shrimp I had in Guaymas right of the shrimp boats, something one never forgets. One of my favorite sea food. I made your Chile Verde Sauce, the best.Compliments from my Mexican friends. Looking for your Beef Chile recipe, I made it once and told my family in Germany, need to bring a copy, flying over in May. Forgot to print it out now I can’t find it , best I ever made.
Happy Valentine to you,
Barbara
I have a tequila lime shrimp recipe on my blog already that is delicious. I avoid anything from China as well. Beef Chili? With ground beef? Or chile verde with beef?
Delicious recipe made it a few times. My family loves it!!!
Thank you Veronica! So happy you enjoyed the recipe. I appreciate the feedback!
I wanted camarones al mojo de ajo and needed a recipe with things I had in my kitchen! This recipe is delicious! But the one thing I didn’t have was white wine! Sooo I used a splash of white moderna vinegar and WOW. It turned out great! Thanks for the recipe 🙂
I am so happy you enjoyed the recipe Susy!
Delicious and perfect. Tasted just like when I’ve ordered at restaurants. Mmmmm! Thank you for sharing!
Thank you for your feedback! I appreciate it!
I made this tonight for dinner and everyone loved it , even my picky eater . It’s been added to my Favorite’s and will be a regular in my dinner rotation. It’s your first recipe I’ve made and I can’t wait to try others . A wonderful dinner and thank you for sharing your delicious recipe with us .
Thank you, Greg! I am so happy you enjoyed the recipe and I truly appreciate you taking the time to write.