Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)
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Updated Sep 17, 2026
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Camarones al Mojo de Ajo, often called Mexican garlic shrimp, are succulent shrimp cooked in a buttery garlic sauce with lime and plenty of fresh garlic. My version gets a smoky finish from smoked paprika and comes together in less than 30 minutes.
I love ordering camarones al mojo de ajo at Mexican restaurants, but they’re incredibly easy to make at home. The key for me is plenty of garlic and butter, and cooking the shrimp just until they’re done so they stay juicy and tender.
Table of Contents
- What Are Camarones al Mojo de Ajo?
- Why This Is Muy Bueno
- Quick Look: Camarones al Mojo de Ajo
- What Readers Are Saying
- Ingredients & Substitutions
- How to Make Camarones al Mojo de Ajo
- Serving Suggestions
- Camarones al Mojo de Ajo Expert Tips
- Storage & Reheating
- Frequently Asked Questions
- More Recipes
- Camarones al Mojo de Ajo (Mexican Garlic Shrimp) Recipe
What Are Camarones al Mojo de Ajo?
Camarones al mojo de ajo translates roughly to shrimp in garlic sauce. It’s a Mexican shrimp dish made by cooking shrimp with plenty of garlic and butter.
My version adds lime, red onion, fresh parsley, and smoked paprika to that buttery garlic base. The smoked paprika is my own addition and gives the shrimp their distinctive smoky flavor.
Why This Is Muy Bueno
There are lots of ways to make camarones al mojo de ajo, but this is how I like mine: lots of fresh garlic, butter, fresh lime, parsley, and a touch of smoked paprika. It’s garlicky and buttery with fresh lime to brighten everything up.
Even better, the shrimp cook in minutes, making this one of those recipes that feels special without requiring a lot of time in the kitchen.
Quick Look: Camarones al Mojo de Ajo
- Total Time: 28 minutes
- Yield: 8 servings
- Main Ingredient: 2 pounds large shrimp
- Garlic: 6 fresh cloves
- My Twist: Smoked paprika adds a smoky finish
- Doneness Tip: Cook just until the shrimp are opaque; tight O-shaped curls mean they’ve gone too far
What Readers Are Saying
⭐⭐⭐⭐⭐
“This recipe is DELICIOUS! I’ve made this at least three times this summer (my boyfriend has requested this more than that) and it will forever be a go-to recipe for me. It’s got great flavor with minimal ingredients, and is such a simple recipe for a quick meal.”
— Natasha
Ingredients & Substitutions
You only need a handful of ingredients to make these camarones al mojo de ajo. Here are a few notes about the ingredients that make the biggest difference:
- Shrimp: Use large raw shrimp, peeled and deveined. If using frozen shrimp, thaw completely and pat dry before cooking.
- Salted butter: Creates the rich base for the garlic sauce and helps the onion and garlic soften as they cook.
- Garlic: With six cloves, fresh garlic is the star of this dish. I would not substitute garlic powder.
- Smoked paprika: Adds a subtle smoky note to the buttery garlic sauce. This is a distinctive part of my version.
- Lime: Use freshly squeezed lime juice to brighten the rich garlic-butter sauce.
- Parsley: Fresh flat-leaf or Italian parsley adds freshness and color at the end.
- Red onion: Adds a little sweetness and texture as it cooks in the buttery garlic sauce.
Optional Variations
Want to change things up? These simple variations work with the flavors in this garlic shrimp:
- Add some heat: Sprinkle in a pinch of red pepper flakes.
- Cilantro instead of parsley: Use fresh cilantro in place of parsley if you prefer.
How to Make Camarones al Mojo de Ajo
Step 1: Season the shrimp. Combine the smoked paprika and salt in a small bowl, then season the shrimp evenly with the mixture.
Step 2: Sauté the onion and garlic. Melt the salted butter in a large skillet over medium heat. Add the sliced red onion and garlic and sauté for about 5 minutes, until softened and fragrant.
Step 3: Cook the shrimp. Add the seasoned shrimp and cook for 6 to 8 minutes, stirring as needed, until opaque and cooked through.
Step 4: Finish with lime and parsley. Stir in the fresh lime juice and parsley, then remove from the heat and serve.
🎥 Watch the video: See how I make camarones al mojo de ajo step by step.
Serving Suggestions
I usually serve camarones al mojo de ajo with rice or warm tortillas to soak up that buttery garlic sauce. Here are a few more ways to make it a meal:
- Serve over cilantro lime rice or garlic butter rice.
- Tuck the shrimp into warm homemade corn tortillas for easy tacos.
- Serve with refried beans and Mexican rice for a complete meal.
- Pair with a cold chelada.
Camarones al Mojo de Ajo Expert Tips
- Buy frozen, peeled and deveined shrimp: It saves prep time, and frozen shrimp work beautifully in this recipe once thawed.
- Quick-thaw shrimp: Place frozen shrimp in a colander and run cold water over them until thawed, about 10 to 15 minutes.
- Don’t overcook: Shrimp are done when they’re opaque and cooked through. Once they curl into tight O’s, they’ve gone too far and can become rubbery.
Storage & Reheating
Store leftover camarones al mojo de ajo in an airtight container in the refrigerator for up to 3 days.
To reheat: Warm gently in a skillet over low heat just until heated through. Avoid overcooking, which can make the shrimp rubbery.
Frequently Asked Questions
Mojo de ajo is a garlic-forward sauce made with garlic and fat. In my version, I use salted butter along with lime juice, red onion, parsley, and smoked paprika to make the sauce for the shrimp.
Yes. I often use frozen, peeled, and deveined shrimp because they save prep time. Thaw them completely before cooking, either overnight in the refrigerator or under cold running water for about 10 to 15 minutes.
Yes. I make my camarones al mojo de ajo with fresh parsley, but you can substitute cilantro if you prefer its flavor.
Cook the shrimp until they are opaque and cooked through. Watch their shape, too. When shrimp curl into tight O’s, they’ve usually gone too far and can become rubbery.
More Recipes
If you tried this Camarones al Mojo de Ajo or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Camarones al Mojo de Ajo (Mexican Garlic Shrimp)
Video
Ingredients
- 1 tablespoon smoked paprika
- 1 teaspoon salt, plus more to taste
- 2 pounds large raw shrimp, peeled and deveined
- 1/2 cup salted butter
- 1 small red onion, sliced
- 6 cloves garlic, minced
- 1 lime, juiced
- 1/2 cup chopped fresh parsley (flat-leaf or Italian)
Instructions
- In a small bowl combine paprika and salt.
- Season the shrimp with spice mixture.
- Add the butter to a frying pan over medium heat until it begins to melt.
- Add the onion and garlic and sauté for about 5 minutes.
- Add the shrimp and cook for 6 to 8 minutes, or until the shrimp are opaque and cooked through.
- Add the lime juice and parsley.
Notes
- Shortcut: Frozen, peeled, and deveined shrimp save prep time. Thaw overnight in the refrigerator or place the shrimp in a colander and run under cold water until thawed, about 10 to 15 minutes.
- Don’t overcook: Cook the shrimp just until opaque and cooked through. If they curl into tight O’s, they’ve gone too far and can become rubbery.
- Parsley or cilantro: I make this recipe with fresh parsley, but you can substitute cilantro if you prefer its flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat just until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Disclosure: This post was originally sponsored by Land O Lakes and has since been updated.
GREATTTT……
I served this over rice, and it was good. But my husband thought it would be better over angel hair pasta next time. I added a little water to make it more saucy. We served it with refried beans and avocado slices.
What if you don’t have land of lakes butter with olive oil and sea salt, how do you substitute?
Simply replace with salted butter. Enjoy!
Great recipe! I make mine with mushrooms and cauliflower (no carbs) and sometimes use chipotle in adobo instead of smoked paprika for my hubby because he likes it HOT …
Muy buena receta, me gustó la forma en que combinaste los ingredientes. Encontré también la receta de camarones al mojo de ajo estilo Veracruz, se ve deliciosa!
This recipe is DELICIOUS!
I’ve made this at least three times this summer (my boyfriend has requested this more than that ) and it will forever be a go-to recipe for me. It’s got great flavor with minimal ingredients, and is such a simple recipe for a quick meal.
Oh my! I’ve never made any type of shrimp and this was amazing! Perfect! And easy! Yum! Thank you for sharing your art!
My only comment is salt 1/2 teaspoon and paprika 1/2 of teaspoon, It gets to salty at the end of cooking.
muy buena tus recetas!! , ya quiero ponerlas en practica para una cena familiar. tengo una receta buenisima en la cual preparo camarones a la barbacoa de carbon . Quedan deliciosas
Excelente!!