Camarones al Mojo de Ajo
A classic coastal Mexican dish featuring succulent shrimp sautéed in a rich, buttery sauce infused with an abundance of fragrant garlic and a hint of dried chili. This recipe is quick, flavorful, and perfect for a weeknight meal or an impressive appetizer.
🧂 Ingredients
- 500 g Large shrimp(Peeled and deveined, tails on or off as preferred. If using shell-on, expect a richer flavor.)
- 12 cloves Garlic(Thinly sliced. This is a key component, so don't be shy!)
- 100 g Unsalted butter(Using unsalted butter allows for better control of the final saltiness.)
- 2 Guajillo chili(Dried. Remove stems and seeds. For a milder flavor and color, you can toast them briefly or rehydrate them in warm water for 5 minutes before adding.)
- 2 Lime(Juiced. Fresh lime juice is essential for brightness.)
- to taste Salt
- 2 tablespoons Fresh cilantro(Chopped, for garnish (optional))
- for serving White rice(Cooked according to package directions.)
👨🍳 Instructions
- 1
Prepare the garlic and chili: Thinly slice all 12 cloves of garlic. Remove the stems and seeds from the dried guajillo chilies. You can leave them whole or break them into large pieces.
⏱️ 5 minutes - 2
Infuse the butter: In a large skillet, melt the butter over medium-low heat (around 150°C / 300°F). Add the sliced garlic and the dried guajillo chilies. Cook gently, stirring frequently, until the garlic is fragrant and turns a light golden brown. Be very careful not to burn the garlic, as it will become bitter. This should take about 5-7 minutes. The chilies will soften and release their color into the butter.
⏱️ 5-7 minutes - 3
Cook the shrimp: Increase the heat to medium-high (around 190°C / 375°F). Add the prepared shrimp to the skillet in a single layer, if possible. Season with salt. Cook for 2-3 minutes per side, or until the shrimp turn opaque and pink, and are just cooked through. Avoid overcooking, as they can become tough.
⏱️ 4-6 minutes - 4
Finish and serve: Remove the skillet from the heat. Squeeze the fresh lime juice over the shrimp and stir to combine. Discard the whole guajillo chilies if desired, or leave them in for visual appeal. Taste and adjust seasoning with salt if needed. Garnish with chopped fresh cilantro, if using. Serve immediately over hot white rice.
💡 Pro Tips
- ✓Don't burn the garlic: This is crucial for the flavor of the dish. Keep the heat low and watch it closely.
- ✓Use shell-on shrimp for more flavor: If you have the time, cooking shrimp with their shells on can impart a deeper, more complex flavor to the Mojo de Ajo.
- ✓Adjust chili heat: For a spicier dish, you can add a pinch of red pepper flakes or use a spicier dried chili like arbol.
- ✓Butter quality matters: Use good quality butter for the best flavor.
- ✓Serving suggestion: This dish is also excellent served with crusty bread to soak up the delicious garlic butter sauce.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Spicier with more chili: Add more guajillo chilies or a pinch of cayenne pepper.
- With different seafood: This garlic butter sauce is fantastic with scallops, fish fillets, or even calamari.
- Add vegetables: Sautéed bell peppers or onions can be added along with the shrimp for a more complete meal.