How to Make Camarones al Mojo de Ajo (Garlic Shrimp)

Camarones al mojo de ajo are a delicious Mexican spin on garlic shrimp made with loads of garlic, chile negro, butter, and olive oil. Make it a meal by pairing them with my arroz al ajillo or cilantro-lime rice. ¡Provecho!

Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

In my family, we have been making camarones al mojo de ajo since as far back as I can remember. My parents got the recipe over 30 years ago from my dad’s brother, who got it from my other uncle, who got it from a friend who owned a restaurant! I’ve never tasted garlic shrimp quite like this before. Typically it’s made with smaller peeled shrimp and if it has spice, it’s usually from crushed red pepper. We have found that while working with larger shrimp with the peel requires a bit more work, the extra effort pays off tenfold, in terms of flavor.

WHAT IS CAMARONES AL MOJO DE AJO?

Camarones al mojo de ajo is a seafood dish popular in the costal regions of Mexico (this explains why my uncle from Veracruz is the one who originally shared the recipe!). While influenced by Spanish cuisine, this garlicky-butter shrimp recipe was perfected in Mexico with the addition of spice. In this case, I use a mildly spicy dry chile pepper called chile negro.

Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

INGREDIENTS YOU’LL NEED

What takes this camarones al ajillo recipe over the top is the amount of garlic I use (two whole heads!), and the addition of chile negro, which adds a hint of spice. I also like to use jumbo shrimp, with the peel because it helps absorb all of the delicious flavors. Here’s what you’ll need for this recipe:

  • Olive oil
  • Garlic
  • Raw jumbo shrimp in shell – We get it at Costco
  • Butter and olive oil (or just olive oil if you want to keep it dairy-free)
  • Dried chile negro peppers
  • Parsley – Fresh or dry will work
  • Salt – I always use Crystal Diamond Kosher Salt because it’s less salty
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

RECOMMENDED BY LOLA FOR THIS RECIPE

Enamel Cast-Iron Skillet

STEP-BY-STEP INSTRUCTIONS

1. Clean and devein shrimp

  • Rinse the shrimp. Place the shrimp in a colander and rinse under cold running water to remove any dirt or debris.
  • Remove the legs and head (optional). If you want a cleaner look, gently pull off the small legs along the underside of the shrimp. If using shrimp with heads, remove the heads using kitchen sheers or a sharp knife. You can also remove the heads by hand, but it gets a little messier. This won’t affect cooking but makes them easier to eat later. Leave on the shell and tail. PRO TIP: You can skip this step altogether if you don’t mind serving your shrimp with the legs and heads. It’ll also cut down on your prep time!
  • Remove the vein. Using a paring knife, cut partially through the bottom side of the shrimp (the curved side with the legs) and remove the dark vein running along the middle. You can use your finger, a toothpick, or the tip of a pairing knife for this step.
  • Rinse again. Give the shrimp another quick rinse under cold water to wash away any remaining debris.
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

2. Butterfly shrimp

  • Now you can gently press the shrimp open with your fingers so it lays flat in a butterfly shape. If it doesn’t lay flat, you’ll want to cut further along the bottom side of the shrimp, from the top, to the tail, until it lays flat.
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

3. Sauté garlic and chile negro

  • Prepare a large, shallow skillet over low-medium heat. Once hot, add olive oil and butter.
  • Once butter has melted, add garlic and chile negro. Sauté until soft, approximately 3 minutes. Move frequently to avoid burning. Remove garlic and chiles from pan and set aside.
  • PRO TIP: If garlic or chile negro begin to brown too quickly or get crispy, lower heat. Burned garlic or chile will add a bitter flavor to your camarones al ajillo dish.
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

4. Add shrimp

  • Working in batches, place shrimp in skillet, open side facing down (shell side facing upward) and cook for approximately 3-5 minutes or until orange and no longer translucent. Flip halfway through this process.
  • Salt shrimp on both sides while cooking.
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

5. Mix and season with parsley

  • Once you have finished cooking your last batch of shrimp, add all of the shrimp, garlic, and chile negro back into the skillet. Lower heat to the lowest setting.
  • Season with parsley and mix ingredients.
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

6. Serve and enjoy

  • When ready to eat, remove from heat and enjoy with lemon slices and good bread.
  • I like to serve my shrimp with the garlic, chiles, and olive oil used to cook the shrimp. It’s the best for dipping bread!
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

WHAT TO SERVE WITH CAMARONES AL AJILLO

While you can eat camarones al ajillo alone, the possibilities are endless when it comes to sides and drinks to serve with this delicious dish! Here are a few options:

Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp
Mexican garlic shrimp Mexican garlic butter shrimp Mexican garlic shrimp recipe Camarones al ajillo Camarones al mojo de ajo Camarones al mojo de ajo garlic shrimp

BEST Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

by Lola Dweck
Camarones al mojo de ajo are a delicious spin on garlic shrimp made with loads of garlic, chile negro, butter, and olive oil. ¡Provecho!
5 from 2 votes
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 282 kcal

Ingredients
  

  • 4 pounds shrimp preferably jumbo shrimp, with shell
  • 4 tablespoons butter
  • 2 ounces chile negro about 6-8 chiles, stems removed, and broken into 2-inch pieces
  • 2 heads garlic about 40 cloves, peeled and smashed to release flavor
  • salt to taste
  • 2 tablespoon dried parsley or ¼ cup of fresh parsley, minced
  • 1 lemon sliced

Instructions
 

  • CLEAN AND DEVEIN SHRIMP
    Rinse the shrimp. Place the shrimp in a colander and rinse under cold running water to remove any dirt or debris.
    Remove the legs and head (optional). If you want a cleaner look, gently pull off the small legs along the underside of the shrimp. If using shrimp with heads, remove the heads using kitchen sheers or a sharp knife. You can also remove the heads by hand, but it gets a little messier. This won’t affect cooking but makes them easier to eat later. Leave on the shell and tail. PRO TIP: You can skip this step altogether if you don’t mind serving your shrimp with the legs and heads. It’ll also cut down on your prep time!
    Remove the vein. Using a paring knife, cut partially through the bottom side of the shrimp (the curved side with the legs) and remove the dark vein running along the middle. You can use your finger, a toothpick, or the tip of a pairing knife for this step.
    Rinse again. Give the shrimp another quick rinse under cold water to wash away any remaining debris.
  • BUTTERFLY SHRIMP
    Gently press the shrimp open with your fingers so it lays flat in a butterfly shape. If it doesn’t lay flat, you’ll want to cut further along the bottom side of the shrimp, from the top, to the tail, until it lays flat.
  • SAUTÉ GARLIC AND CHILE NEGRO
    Prepare a large, shallow skillet over low-medium heat. Once hot, add olive oil and butter. Once butter has melted, add garlic and chile negro. Sauté until soft, approximately 3 minutes. Move frequently to avoid burning. Remove garlic and chiles from pan and set aside.
    PRO TIP: If garlic or chile negro begin to brown too quickly or get crispy, lower heat. Burned garlic or chile will add a bitter flavor to your dish.
  • ADD SHRIMP
    Working in batches, place shrimp in skillet, open side facing down (shell side facing upward) and cook for approximately 3-5 minutes or until orange and no longer translucent. Flip halfway through this process. Season shrimp with sant on both sides while cooking.
  • MIX AND SEASON
    Once you have finished cooking your last batch of shrimp, add all of the shrimp, garlic, and chile negro back into the skillet. Lower heat to the lowest setting. Season with parsley and mix ingredients.
  • SERVE AND ENJOY
    When ready to eat, remove from heat and enjoy with lemon slices and good bread. I like to serve my shrimp with the garlic, chiles, and olive oil used to cook the shrimp. It’s the best for dipping bread and tortillas! I also love nibbling on the pieces of chile negro and garlic.

A Note from Lola

HOW TO STORE AND REHEAT

Store shrimp in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of butter or oil to keep it from drying out. Avoid microwaving, as it can make the shrimp rubbery.

Nutrition

Serving: 6shrimpCalories: 282kcalCarbohydrates: 9gProtein: 47gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 380mgSodium: 325mgPotassium: 793mgFiber: 3gSugar: 3gVitamin A: 2066IUVitamin C: 12mgCalcium: 172mgIron: 2mg
282
LOVE THIS RECIPE?Leave a comment below or tag me on social media @lolascoina

This recipe was originally published on October 1, 2013 and updated with step-by step instructions and images on March 24, 2025.

Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.

Lola Wiarco Dweck

Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    I couldn’t believe how delicious this recipe turned out. I have eaten this out at different restaurants but none come close to the flavor this recipe has!