Camarones al Mojo de Ajo (Mexican Garlic Shrimp) - Isabel Eats (2024)

What is camarones al mojo de ajo?

Camarones al mojo de ajo translates to “shrimp in garlic sauce” in English. Similar to a shrimp scampi, the fresh shrimp are cooked in a butter and garlic sauce that’s brightened with a touch of acid from a lime or lemon. Instead of being served with pasta, camarones al mojo de ajo is typically served with rice, on tostadas, or with fresh tortillas.

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ingredients in Camarones Al Mojo de Ajo

• Shrimp – You can use frozen or fresh shrimp for this recipe, but fresh is always best. I prefer jumbo shrimp, but any size will work. Smaller shrimp will cook faster.
• Butter – This gives the garlic sauce that rich buttery flavor that makes this dish amazing!
• Garlic – One of the stars of this dish! When the sauteed garlic comes together with the butter and lime, you have the most succulent and tender garlic butter shrimp.
• Onion – Some thinly sliced onion is cooked in the butter and garlic sauce to add even more depth of flavor. It also soaks in a lot of the sauce during the cooking process, making each bite of onion burst with buttery flavor!
• Lime – You’ll use the zest and the juice to add a fresh pop of acidity in each bite.
• Cilantro – Gives the shrimp a fresh herb taste that cuts through the garlic and butter. Feel free to use parsley here if you prefer.
• Salt and black pepper – The two simple ingredients are the only spices you need. They really help the butter and garlic shine.

How to make camarones al mojo de ajo

1. Get your skillet nice and hot over medium heat, then add the butter. Toss in the onion, salt, and pepper and saute for 2 minutes.
2. Add the garlic and cook until fragrant and the onion is translucent, about 3 more minutes.
3. Add the lime zest and lime juice, and cook for 2 more minutes to really incorporate those flavors into the butter sauce.
4. Add the shrimp and saute until they just turn pink on both sides. This should only take about 3 minutes.
5. Remove the pan from the heat, garnish with cilantro, and serve immediately.

Tips and substitutions

• If you’re using frozen shrimp, make sure they are completely thawed before using them. I also recommend patting them dry with a few paper towels to remove any excess moisture.
• Don’t like shrimp? The flavors are still delicious whether you make this recipe with thinly sliced chicken breast or a different kind of seafood like halibut or scallops.
• Looking for more spice? Add a pinch of cayenne pepper and paprika to the mix.