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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Camarones~Shrimp » Mexican Garlic Shrimp (Camarones Al Ajillo)

Mexican Garlic Shrimp (Camarones Al Ajillo)

June 6, 2020Leave a Comment

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There is garlic shrimp and then there’s Mexican garlic shrimp! The main ingredients are garlic and shrimp, of course. Shrimp scampi, I love it! Spain’s version of camarones al ajillo, delicious! Big difference in the Mexican garlic shrimp is the red dried chiles that are added.

Plate of garlic shrimp with rice underneath. Skillet of rice on the side.

I am a jumbo shrimp fan!

I know that the size of the shrimp isn’t going to change the overall flavor of my shrimp dishes. By picking the jumbo shrimp, I am always ready for when bacon wrapped shrimp may happen! Lol! That is my motive for purchasing jumbo shrimp.

Skillet of Mexican garlic shrimp and skillet of rice on the table

Frozen or fresh shrimp?

In all honesty, I rather enjoy cooking with the frozen shrimp. I can take out 6 shrimp for an appetizer recipe and keep the rest for another time. Plus, unless you live in an area that is known for it’s fresh seafood, than you don’t know how old the shrimp at the counter really is. Shrimp is caught fresh and then flash frozen. That’s good enough for me!

Mexican garlic shrimp close up in the skillet
https://animoto.com/play/EuDu2w1F65O5Rs5fIp1NdA
In the video, I use fresh cilantro instead of parsley

Are you cooking strictly with fresh herbs?

The one fresh herb I am rarely out of is cilantro. I use it a lot in my Mexican cooking. Often what happens to me is I go to the market looking for cilantro, only to find that there is none! In cases like this, I seek out herbs that are lightly dried. They can be found in the produce department. Of course, I will always opt for fresh any day, but in a pinch that will do.

Uncooked ex-large shrimp waiting to be cleaned

People are surprised when I tell them that I store my dried chiles in the refrigerator. It keeps them from fading and it keeps any unwanted bugs off of them!

Ingredients for mexican garlic shrimp on a plate

My cooking oil of choice is grapeseed or avocado oil. In cases like this recipe, olive oil is what I like to use. Grapeseed and avocado oil are natural oils, flavorless and have a high smoke point. Olve oil has a low smoke point and does impart some flavor into the foods.

Skillet with olive oil preheating
Ingredients going into the skillet

Chile de arbol and chile japones are distinct, but can be substituted for one another. I think the arbol pepper is slightly hotter.

Mexican Garlic shrimp in the skillet top view

Use small shrimp and serve as an appetizer for your next party!

Close up of Mexican garlic shrimp in the skillet
Extreme close up of mexican garlic shrimp
Mexican Garlic Shrimp Pinterest Image
mexican garlic shrimp plated with rice top view
Mexican Garlic shrimp plated and close up

Mexican-Style Garlic Shrimp (Camarones Al Ajillo)

Mexico's rendition of garlic shrimp includes those tasty dried chiles that we know and love!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 53 minutes minutes
Servings: 4 Servings

Ingredients

  • 1 guajillo stem and seeds removed
  • 6 chile de arbol stems removed
  • 8-10 cloves of garlic minced or sliced thin
  • 4 tbsps unsalted butter
  • juice of 1 lime
  • 1 pound shrimp cleaned and deveined
  • 3 tbsps olive oil

Instructions

  • Slice the guajillo into thin rings or small strips. If you leave the chile de arbol whole it will not add as much heat to the dish as a whole. if you want more heat, then cut them in half.
  • At medium low heat, combine, olive oil, 2 tbsps of butter, dried chiles, and garlic to the skillet. Heat on medium low to infuse the oil slowly. The garlic will toast and the chiles will soften.
  • Add remaining butter and lime juice. Stir to combine. Add the shrimp. Season with salt and pepper, to taste. Continue cooking on medium low, turning as needed. Fold in the parsley or cilantro . Remove from heat.
  • Serve with your favorite side of rice and a salad. Serve as an appetizer with toasted slices of bolillo or fried green plantains.

Notes

If you are not familiar with cooking with dried Mexican chiles, just know that the smaller the pepper, the more spicy it is. Nine out of ten times that is the case. But also know that sometimes, those larger peppers, like ancho, pasilla and chile California can be packing a little more heat than you think.
To prepare  2 fried green plantains. Carefully score peel in 4 sections. peel away the skins. Slice into rounds or into quarters as seen in video. Fry for 3-4 minutes per side in preheated oil. Transfer to a plate lined with paper towels. Using a tostonera or a small rolling pin, flatten the plantains. Return them to the hot oil and fry for 2-3 minutes per side. Season lightly with salt. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Camarones~Shrimp, Mariscos~Seafood, Traditional Mexican Recipes Tagged With: camarones al ajillo, Garlic Shrimp, Mexican Garlic Shrimp

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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