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!

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.

Jumbo shrimp – with the peel – absorb more of the garlic and butter flavors.

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

RECOMMENDED BY LOLA FOR THIS RECIPE

Enamel Cast-Iron Skillet

When it comes to sautéing, I always reach for an enamel cast-iron skillet because it distributes heat evenly and retains it. VIEW PRODUCT

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.

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.

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.

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.

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.

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!

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:

• Rice: Creamy Mexican Spaghetti, Garlic Rice, Arroz a la Primavera, Cilantro Lime Rice
• Fresh salads: Easy Cucumber Salad, Tomato Cucumber Salad, Ensalada de Lentejas, Ensalada de Nopales, Original Caesar Salad
• Drinks: Té de Limón, Agua de Naranja Sanguina, Cucumber Agua Fresca, Agua de Limón y Pepino with Chia, Agua de Tuna Verde.

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

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