Muy Bueno: Fiestas 
Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)
This Camarones al Mojo de Ajo 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.
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.
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.
Al mojo de ajo Mexican 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.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Spices – Smoked paprika and coarse salt are my go-to spices for shrimp. If you are using salted butter, season your dish at the end so you don’t over-season.
- Shrimp – I recommend using large shrimp that are defrosted, peeled, and deveined for the best results. For a convenient shortcut, you can purchase frozen shrimp that are already prepared this way. This saves time and ensures you have high-quality shrimp ready to cook.
- Olive oil or Butter – Sure, you can sauté onions and garlic with olive oil and then add butter to cook the shrimp, but using a Butter with Olive Oil & Sea Salt mixture is a great shortcut.
- Red Onion – I prefer the bright and colorful texture of red onions here, but you can swap them for white or yellow onions.
- Garlic Cloves: Fresh garlic is preferred when making this recipe, as it is a key flavor profile for this dish and gives it its special name.
- Lime – You definitely want to use freshly squeezed lime juice for the best flavor.
- Parsley – Feel free to use flat-leaf or Italian parsley for a bright, mild flavor, or substitute with cilantro for an earthy, bolder flavor.
How To Make Camarones Al Mojo De Ajo
Step 1: Combine seasonings. In a small bowl, combine paprika and salt.
Step 2: Season shrimp. Season the shrimp with the spice mixture.
Step 3: Sauté onion and garlic. Heat butter and olive oil in a large skillet over medium heat until it begins to melt. Add thinly sliced onion and garlic, for about 5 minutes.
Step 4: Cook shrimp. Add the shrimp and cook for 6-8 minutes, until fully cooked. Add lime juice and parsley. For some extra spice, sprinkle with red pepper flakes. Serve with white rice, pasta, or corn tortillas.
Watch this video to see how simple this dish comes together.
Expert Tips & Tricks
- Buy frozen shrimp: To make this dish even easier – purchase frozen, peeled, and deveined shrimp to eliminate some of the messy work.
- Defrost frozen shrimp: Let shrimp 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.
How To Serve This Recipe
Camarones al mojo de ajo can be served in various delicious ways. Serve over spaghetti verde for a creamy and spicy twist or for a lighter option, serve the shrimp over sopa de fideo. Alternatively, you can complement the dish with refried beans and cilantro lime rice for a hearty meal, or use the shrimp to make scrumptious shrimp tacos.
Storage & Heating Instructions
Refrigerate cooked shrimp for up to 3 days. I do not recommend freezing this dish because shrimp become rubbery when reheated.
Frequently Asked Questions
I recommend using large shrimp. Specifically, look for shrimp that are labeled as 21-25 per pound. This size ensures that the shrimp are substantial enough to hold up well during cooking and provide a satisfying bite. Large shrimp also allow the butter and garlic sauce to coat them more effectively, enhancing the overall flavor of the dish. If you’re unable to find large shrimp, medium shrimp can be used, but adjust the cooking time slightly to avoid overcooking.
No, you do not have to marinate the shrimp before cooking Camarones al Mojo de Ajo. The shrimp are seasoned with a spice mixture just before cooking, and the flavors meld together beautifully as they sauté in the garlic sauce.
Camarones al mojo de ajo typically features a garlic-based sauce with additional spices and lime, offering a richer, more complex flavor. In contrast, camarones al ajillo focuses primarily on a simple garlic and olive oil sauce, resulting in a lighter, more straightforward taste.
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 Recipe
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.
Photography by Jenna Sparks
10 Comments on “Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)”
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!!