Before you cook
Background Recipe story & origin
Camarones al mojo de ajo ('shrimp in garlic sauce') features shrimp sautéed in abundant garlic butter with lime. The sauce requires patience: garlic is slowly cooked in butter until golden and mellow, losing its harsh bite while intensifying in flavor. Too high heat burns the garlic bitter. Shell-on shrimp are traditional, their shells crisping in the garlic butter while protecting the flesh. The dish finishes with lime juice and fresh cilantro, served with rice and tortillas for sopping up sauce. This appears on every marisquería menu in Mexico.
Before you start Equipment you'll need
- large skillet — Provides high heat for cooking shrimp quickly until pink and tender
Ingredients
Instructions
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Cook the garlic
Melt butter over medium heat (325-350°F surface). Add sliced garlic. Cook slowly until garlic is golden and fragrant, 4-5 minutes. Don't burn.
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Cook the shrimp
Increase heat to high. Add shrimp, crushed guajillo, and salt. Cook 2 minutes per side until pink.
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Add the fresh herbs
Remove from heat. Add lime juice and parsley. Toss. Serve immediately.