That’s it, my friends. I hope you enjoy this Mexican-style garlic shrimp recipe, aka “camarones al mojo de ajo”. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! It is Mexican Garlic Shrimp, also known as “Camarones al Mojo de Ajo” in Spanish. It is a popular seafood dish in Mexican cuisine of succulent shrimp sautéed in a mixture of garlic-infused butter and oil, and seasoned with lime juice and fresh herbs. Peeled and deveined shrimp are sautéed in a hot pan with plenty of minced garlic and a mixture of butter and olive oil until they turn pink and are cooked through. Lime juice is added to the pan to deglaze it and to create a tangy sauce. Camarones al Mojo de Ajo is a simple yet flavorful dish that highlights the natural sweetness and succulence of shrimp while adding a punch of garlic and citrus. It is a popular dish in coastal areas of Mexico and is often served as a main course or appetizer along with rice, tortillas, or crusty bread to soak up the flavorful sauce. Let’s talk about how to make Mexican garlic shrimp (camarones al mojo de ajo), shall we? You’ll have it done in 20 minutes or less! Add the garlic and cook for 1 minute, stirring, until the garlic becomes fragrant. Butter. Add the butter and melt. Shrimp. Season the shrimp with paprika, cumin, and salt and pepper. Add the shrimp to the pan with the white wine and cook for 6-7 minutes, or until the shrimp is pink and cooked through. Garnish and Serve. Garnish with fresh chopped parsley or cilantro and red pepper flakes. Serve! Boom! Done! Your Mexican garlic shrimp is ready to serve. Easy enough to make, isn’t it? We love this as a simple appetizer, and it’s always a crowd pleaser! You can also toss it with noodles for a pasta version. You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Latin American Cookbook, by Virgilio Martinez (affiliate link, my friends!)
