Camarones al Mojo de Ajo (Mexican Garlic Shrimp)
Camarones al Mojo de Ajo are Mexican-style garlic shrimp cooked with plenty of garlic and butter, plus red onion, smoked paprika, fresh lime juice, and parsley. This easy shrimp recipe comes together in under 30 minutes.
Servings: 8
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.
Video
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
Calories: 197kcal | Carbohydrates: 5g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 173mg | Sodium: 1028mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1310IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 1mg