Camarones al Mojo de Ajo

Camarones al Mojo de Ajo delivers the bold flavors of classic Mexican cuisine in under thirty minutes. Plump shrimp are quickly sautéed in buttery garlic sauce with aromatic onion and a punch of fresh lime. Every bite tastes bright with a hint of smoke and a gentle warmth from paprika. This is the shrimp dish I reach for when I need something crowd-pleasing and effortless for taco night or an easy but special weeknight dinner.

I first made this during a summer getaway with family on the coast and it instantly became a favorite for our outdoor dinners. Now it is my go-to recipe when friends drop by since everyone always asks for seconds.

Ingredients

• Shrimp: make sure they are large thawed peeled and deveined for best texture and quick cooking. Look for firm shrimp with a fresh ocean smell.
• Kosher Salt: brings out the sweetness of the shrimp and balances the acidity of lime juice.
• Olive Oil: use a mild oil to let the flavors shine but select a good quality extra virgin for a richer sauce.
• Salted Butter: adds luxurious flavor and helps the garlic toasting process. Choose a butter with a fresh clean aroma.
• Garlic Cloves: fresh garlic is key for full flavor. Look for plump cloves with tight skin and no green shoots.
• White Onion: adds sweetness and body to the sauce. Pick onions that are heavy and free of soft spots.
• Lime Juice: only use freshly squeezed for maximum aroma and brightness. Avoid bottled lime juice.
• White Vinegar: sharpens flavors and accentuates the tangy balance. A plain distilled or white wine vinegar works best.
• Smoked Paprika: choose smoked for depth and gentle warmth. Spanish varieties often deliver the boldest flavor.
• Fresh Parsley or Cilantro: both bring color and a clean herbal finish. Use whatever looks freshest at the market.

Step-by-Step Instructions

Prep the Shrimp:

Pat the shrimp very dry using a paper towel. Season them thoroughly and evenly all over with kosher salt so they will sear and not steam in the pan.

Sauté the Shrimp:

Heat a large heavy skillet over medium high heat. Pour in olive oil and wait until it shimmers. Add shrimp in a single uncrowded layer and cook for two minutes per side until the color is an even pink and they curl just slightly. Move the cooked shrimp to a plate and keep warm.

Build the Garlic Sauce:

Lower the heat to medium. In the same pan melt the butter gently then add finely minced fresh garlic and diced onion. Stir frequently letting the aromatics soften and turn translucent for three to four minutes. Do not let the garlic brown.

Add Acidity and Seasoning:

Pour in the fresh lime juice and vinegar. Simmer for one minute to meld the flavors. The sauce should smell zesty and sweet.

Finish with Shrimp and Paprika:

Return the shrimp and any accumulated juices to the skillet. Sprinkle the smoked paprika and toss well to coat. Let everything cook together for two more minutes so the shrimp absorb the sauce.

Garnish and Serve:

Transfer to a warm serving plate and shower with chopped fresh parsley or cilantro just before serving. Enjoy piping hot with your favorite sides.

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Paprika is my secret weapon here. I still remember my grandmother pressing a pinch of smoked paprika into my palm and insisting nothing lifts up garlic shrimp quite like that sweet smokiness. Even now whenever I cook this the scent takes me right back to her sunlit kitchen.

Storage Tips

Camarones al Mojo de Ajo keep well in an airtight container in the fridge for up to five days. The flavor deepens as the shrimp rest. When reheating always use gentle low heat on the stove to keep the shrimp tender and juicy. Freezing is also a great option. Place cooled shrimp and their sauce in a freezer safe container and freeze for up to three months. Thaw slowly overnight in the fridge and reheat gently.

Ingredient Substitutions

If you cannot find smoked paprika regular paprika works in a pinch but it will lack the depth. Unsalted butter can replace salted but add an extra pinch of salt at the start. For herb lovers try a mix of parsley and cilantro to add complexity. If shrimp are not available this method also works with scallops or even chunks of white fish.

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Serving Suggestions

These shrimp make fantastic taco fillings stuffed into homemade tortillas with fresh salsa and avocado. They also pair beautifully with rice and beans or even as a topper for a big grain salad with roasted vegetables. For a casual gathering set out plenty of lime wedges for squeezing and a warm stack of tortillas and let guests build their own plates.

A Bit of Tradition

This dish is rooted in the coastal cooking of Mexico where seafood and fresh citrus are always close at hand. The simple flavors celebrate what is on hand with endless small variations from region to region. In my family Camarones al Mojo de Ajo means a gathering around the table shared over laughter with fresh bread or tortillas to soak up every last drop of sauce.

Common Recipe Questions

→ How do I properly peel and devein shrimp?

Start by removing the legs, then peel away the shell by hand or with kitchen shears. To devein, make a shallow cut along the shrimp's back with a paring knife and lift out the dark vein using the knife's tip.

→ What is the key to bold garlic flavor in this dish?

Use fresh, whole garlic cloves and avoid jarred or pre-minced garlic. This ensures the garlic flavor remains intense and aromatic throughout the dish.

→ Why is lime juice important for this dish?

Freshly squeezed lime juice adds lively acidity, which balances the richness of the butter and complements the shrimp’s natural sweetness.

→ How can I prevent overcooking the shrimp?

Cook the shrimp in batches over medium-high heat for just a couple of minutes per side, removing them as soon as they turn pink and opaque.

→ What are some delicious ways to serve these shrimp?

Enjoy them in corn or flour tortillas for tacos, over Mexican rice and beans, or alongside sides like elote, maduros, or calabacitas. Garnish with herbs and lime.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stovetop over low heat to avoid toughening the shrimp.

→ Is it possible to freeze this dish?

Yes, you can freeze it in a sealed container for up to three months. Thaw overnight in the fridge and reheat gently before serving.