Sizzling Camarones al Mojo de Ajo
Plump, juicy shrimp swimming in a golden pool of toasted garlic butter with a splash of lime and a kick of dried chile — this coastal Mexican classic proves that the simplest dishes are often the most unforgettable. Ready in under 15 minutes, it is pure garlic heaven on a plate.
Ingredients
- 1.5 lbs large shrimp (21-25 count), peeled and deveined, tails on
- 12 cloves garlic, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
+ 8 more ingredients
Instructions
Pat the shrimp thoroughly dry with paper towels and season with salt, pepper, and paprika. Toss to coat evenly.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the sliced garlic and cook slowly, stirring often, for 3-4 minutes until the garlic turns deep golden and crispy at the edges. Watch carefully — it goes from golden to burnt in seconds.
Remove about half the golden garlic slices with a slotted spoon and set aside on a paper towel for garnish.
Increase the heat to medium-high. Add the crumbled chiles de árbol to the garlic butter and sizzle for 15 seconds.
Add the shrimp in a single layer. Cook without moving for 1.5-2 minutes until pink and curled on the bottom. Flip each shrimp and cook 1-2 minutes more.
Add the wine (if using) and let it bubble and reduce for 30 seconds. Add the remaining 2 tablespoons of butter and the lime juice, swirling the pan to create a glossy sauce.
Remove from heat immediately. Toss with the chopped parsley and top with the reserved crispy garlic slices.
Serve straight from the skillet with lime wedges and crusty bread to soak up every drop of that garlic butter.
Nutrition Estimate
Per serving • Estimated by Blinner AI