📝 About This Recipe
A cornerstone of Mexican coastal cuisine, Camarones al Mojo de Ajo is a masterclass in balancing the pungency of slow-roasted garlic with the sweetness of succulent shrimp. This dish features jumbo prawns bathed in a luxurious, silk-like sauce of butter and olive oil, punctuated by a hint of citrus and a whisper of guajillo chili. It is a vibrant, aromatic experience that captures the sun-drenched spirit of a seaside palapa in Veracruz or Mazatlán.
🥗 Ingredients
The Shrimp
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Garlic Base
- 12-15 cloves Garlic (finely minced by hand, not pressed)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 4 tablespoons Unsalted Butter (cold, cubed)
Aromatics and Finish
- 1 piece Guajillo Chili (seeded and cut into very thin rings or slivers)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Dry White Wine (optional, for deglazing)
- 1/4 cup Fresh Cilantro (finely chopped)
- 4 pieces Lime Wedges (for serving)
👨🍳 Instructions
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1
Pat the shrimp thoroughly dry with paper towels. This is crucial for achieving a light sear rather than steaming the protein. Season them evenly with salt and black pepper.
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2
In a large, heavy-bottomed skillet or traditional Mexican cazuela, add the olive oil over medium-low heat.
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3
Add the minced garlic to the cool oil. Allow it to come up to temperature slowly; this 'cold start' method infuses the oil deeply without burning the garlic bits.
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4
Cook the garlic for about 5-7 minutes, stirring frequently. You are looking for a pale golden color and a nutty aroma. Do not let it turn dark brown, as it will become bitter.
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5
Add the guajillo chili slivers to the garlic oil. The chili will briefly toast and turn the oil a beautiful reddish-orange hue.
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6
Increase the heat to medium-high. Once the oil begins to shimmer, add the shrimp in a single layer. Do not overcrowd the pan; work in batches if necessary.
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7
Sear the shrimp for about 2 minutes on the first side until they turn pink and slightly opaque.
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8
Flip the shrimp over. Add the white wine (if using) to deglaze the pan, scraping up any flavorful bits from the bottom.
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9
Add the cold cubes of butter. Swirl the pan constantly as the butter melts to emulsify it with the oil and lime juice, creating a thick, glossy sauce.
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10
Pour in the fresh lime juice and toss the shrimp one last time to coat thoroughly. Cook for just 1 more minute until the shrimp are curled into a 'C' shape.
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11
Remove the pan from the heat immediately to prevent the shrimp from becoming rubbery.
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12
Garnish generously with fresh cilantro and serve immediately while the garlic butter is still bubbling.
💡 Chef's Tips
Mince the garlic by hand rather than using a press; the press releases too many enzymes that can make the sauce acrid. Always use 'dry' shrimp; if they are frozen, thaw them completely and squeeze out excess moisture before seasoning. If the sauce looks like it's separating, add a teaspoon of warm water and whisk vigorously to bring the emulsion back. Watch the heat carefully; garlic can go from perfect to burnt in a matter of seconds. For a spicier kick, swap the guajillo for a thinly sliced serrano pepper or a pinch of red chili flakes.
🍽️ Serving Suggestions
Serve over a bed of fluffy Mexican white rice to soak up every drop of the garlic butter. Pair with warm, crusty bolillo rolls or sourdough bread for dipping into the sauce. A side of sliced avocado and a simple cucumber salad provides a cooling contrast to the rich garlic. Enjoy with a crisp, cold Mexican lager or a chilled glass of Sauvignon Blanc. Finish the meal with a squeeze of charred lime for an extra layer of smoky acidity.