BEST Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

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BEST Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

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

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Prep Time 30

Cook Time 15

Course Main Course

Cuisine Mexican

Servings

Calories 282 kcal

Equipment

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

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