Camarones al Mojo de Ajo (Printer-Friendly Version)
Succulent shrimp sautéed in garlic-lime sauce with smoked paprika and herbs for a flavor-packed Mexican dish.
# Required Ingredients:
→ Seafood
01 -
700 g large shrimp, peeled and deveined
→ Aromatics
02 -
6 garlic cloves, finely minced
03 -
1 small white onion, finely chopped
→ Fats
04 -
2 tablespoons extra virgin olive oil
05 -
30 g salted butter
→ Acids
06 -
2 tablespoons fresh lime juice
07 -
2 teaspoons white vinegar
→ Seasonings
08 -
1 teaspoon kosher salt, divided
09 -
1 teaspoon smoked paprika
→ Garnish
10 -
2 tablespoons freshly chopped parsley or cilantro
# Step-by-Step Instructions:
01 -
Pat the shrimp dry with paper towels and season evenly with half of the kosher salt.
02 -
Heat olive oil in a large skillet over medium-high heat. Arrange half of the shrimp in a single layer, avoiding overcrowding. Sear for 2 minutes per side until just pink, then remove and keep warm. Repeat with remaining shrimp.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and chopped onion. Sauté for 3-4 minutes until onion softens and garlic is aromatic but not browned.
04 -
Pour in fresh lime juice and white vinegar. Stir and simmer for 1 minute to combine and infuse flavors.
05 -
Return cooked shrimp to the skillet. Sprinkle with smoked paprika and remaining kosher salt. Toss well and cook for another 2 minutes to heat through and coat with sauce.
06 -
Transfer shrimp to a serving platter. Sprinkle generously with fresh chopped parsley or cilantro and serve immediately while hot.
# Handy Cooking Tips:
01 -
Use freshly squeezed lime juice and freshly minced garlic for optimal flavor. Avoid overcrowding the shrimp in the skillet to achieve a perfect sear.
02 -
Camarones al Mojo de Ajo can be enjoyed as taco filling, over rice and beans, or paired with vegetable sides.