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Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo)
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There are many versions of this coastal Mexican dish, but its defining characteristics are a bold use of garlic and a bright citrus flavor. Though traditional recipes may require roasting or slow-cooking whole heads of garlic, we first mellow the allium’s pungency by steeping it in lime juice for a few minutes. We then coax out its sweet, nutty notes by gently pan-frying it in a little oil. A knob of butter—also traditional—tossed in at the end balances the garlic and lime and creates a silky sauce that clings lightly to the shrimp. Rice is a classic accompaniment, but crusty bread is delicious, too.
pounds extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry
Kosher salt and ground black pepper
01Season the shrimp with ½ teaspoon each salt and pepper. In a small bowl, stir together the garlic and lime juice; set aside. In a nonstick 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the shrimp in an even layer and cook without stirring until deep golden brown, about 2 minutes. Stir, remove the pan from the heat and continue stirring, allowing the pan's residual heat to finish the cooking, until the shrimp are opaque on both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining the shrimp, adding them to the first batch.
October 25, 2022
Great for shrimp tacos
Simple recipe with flavor that really pops and stands out amidst the toppings in a taco. Juicy and flavorful.
July 12, 2022
So easy and so perfect
We made this as written and put the shrimp with homemade tortillas and a cabbage lime slaw and it was perfection. Will definitely make again.
January 23, 2023
It was ok
I would not say it was the best shrimp garlic recipe, but it was simple to make, and it was quick. I watched the video before making it and it looked like there was more lime used in the sauce.
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Delicious! Made it with more sauce because we like things that way, but that's it!