This Mexican-style garlic shrimp is simmered with butter, olive oil, and lots of garlic and onion. I added smoked paprika to the mix for an added smoky flavor, fresh lime juice to balance the garlic with a tangy twist, and fresh parsley for brightness.

Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp) in a cast iron skillet

This dish is a classic meal similar to buttery shrimp scampi. I love to order it at a Mexican restaurant, but truly it is very simple and economical to make at home in under 20 minutes.

ingredient to make Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

What is Camarones al Mojo de Ajo?

Camarones al Mojo de Ajo is shrimp infused in a garlic, butter, and olive oil sauce that is just divine. It is very versatile served on cilantro lime rice, angel hair pasta, or in tacos.

shrimp and butter to make Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

In Mexican cuisine, Mexican-style garlic shrimp is a meal that is flavorful but not spicy. This is the perfect family meal and sophisticated when served with a glass of white wine or a Mexican beer.

saute garlic and onion for Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

Butter with Olive Oil

Sure, you can sauté onions and garlic with olive oil and then add butter to cook the shrimp, but using Land O Lakes® Butter with Olive Oil & Sea Salt.

seasoned shrimp for Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

This is made with simple ingredients and is spreadable right out of the refrigerator – it’s the rich creaminess of the butter you love with the goodness of olive oil.

Shortcut to this dish

To make this dish even easier – purchase frozen, peeled, and deveined shrimp to eliminate some of the messy work.

buttery shrimp in a skillet Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

How to defrost frozen shrimp

Let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a strainer, and rinse in cold water. The shrimp should be ready to cook in about 15 minutes.

Do not overcook shrimp

Shrimp cooks much faster than meat and poultry. Shrimp are also small, so it doesn’t take much time for heat to penetrate them. The shrimp will cook in 6 to 8 minutes. If they curl up into tight little O’s, they’re overcooked.

Parsley vs Cilantro

I made this recipe with parsley for a bright mild flavor, but feel free to substitute with cilantro for an earthy bolder flavor.

How to store leftovers

Refrigerate cooked shrimp for up to 3 days. I do not recommend freezing this dish because shrimp become rubbery when reheated.

How to serve Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

Watch this video to see how simple this dish comes together.

a plate with two tacos Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

Did you make this recipe? Rate the recipe and leave me a comment to let me know how it turned out!

Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)

4.91 (21 ratings)
This Mexican-style garlic shrimp is simmered with butter, olive oil, and lots of garlic and onion. I added smoked paprika to the mix for an added smoky flavor, fresh lime juice to balance the garlic with a tangy twist, and fresh parsley for brightness.
Print Pin Rate
Yield: 8
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

Ingredients

  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 2 pounds large shrimp, defrosted, peeled, and deveined
  • 1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
  • 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 Land O Lakes® Butter with Olive Oil & Sea Salt 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 they are completely cooked through.
  • Add the lime juice and parsley.
  • Enjoy with white rice, angel hair pasta, or tortillas.

Video

Notes

  • Shortcut: Purchase frozen, peeled, and deveined shrimp.
  • How to defrost frozen shrimp: Let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a strainer, and rinse in cold water. The shrimp should be ready to cook in about 15 minutes.
  • Do not overcook shrimp: The shrimp will cook in 6 to 8 minutes. If they curl up into tight little O's, they're overcooked.
  • Parsley vs Cilantro: I made this recipe with parsley for a bright mild flavor, but feel free to substitute with cilantro for an earthy bolder flavor.
  • How to store leftovers: Refrigerate cooked shrimp for up to 3 days. I do not recommend freezingthis dish because shrimp becomes rubbery when reheated.
Calories: 229kcal, Carbohydrates: 3g, Protein: 24g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 316mg, Sodium: 1567mg, Potassium: 161mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1101IU, Vitamin C: 12mg, Calcium: 182mg, Iron: 3mg
Author: Yvette Marquez
Course: Dinner
Cuisine: Mexican

Photography by Jenna Sparks 

This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.