Camarones al Mojo de Ajo + VIDEO

Camarones al Mojo de Ajo (or Mexican Garlic Shrimp) is such a tasty dish! You’ll want to eat it right from the skillet.

You’re going to fall head over heels for this Mexican seafood recipe. I mean, who doesn’t love shrimp? They are a gift from the ocean.

Juicy shrimp swimming in all those gorgeous, fragrant garlic flavor… YUM!

More Mexican Shrimp Recipes:
Camarones a la Diabla, Camarones en Crema Chipotle, Camarones Rancheros

How to Make It

If the shrimp still have their digestive tract, you need to remove it.

Taking out the poop vein can be quite the chore and, believe me, I’m no pooper scooper.

Word to the Wise: If it’s in your budget, buy them already deveined and ready to go. It’s also worth noting that Large to Jumbo Size shrimp are easier to devein.

Location! Location! Location

Mexico is geographically located around water. That’s why you will see several traditional Mexican recipes that include seafood like Fish Ceviche, Pescado Zarandeado, Tostada de Atun.

No vampires at my house. To make this sauce, it requires A LOT of garlic.

You will need a full head of garlic. Not just one lonely clove. The garlic adds SO much flavor!

If you feed it to your significant other, two negatives make a positive. See… I learned something in high school math. LOL.

Here’s an idea: Minced garlic is sold at the stores. Buy some instead and avoid having to chop up all this garlic.

• Use half of a stick of butter for the mojo, or the sauce.
• Add to the blender along with the garlic, olive oil, lime juice, salt, and pepper.
• Zippity zappity blend until smooth.

Make sure that the butter is soft. That will get the blender going.

In a way, we’re making a soft butter spread. You can even put this on bread. Yum!

Don’t worry. It will become saucier when it hits the pan.

See the bottom? There’s a lot of goodness down there. Make sure you get all of it when you’re adding it to the pan.

A long thin spatula (AFFILIATE) works well in cases like this.

Remember to scrape the sides of the blender too. You want everything last bit of this magic sauce.

Note: You can make the sauce ahead of time. Simply put the sauce in plastic wrap and roll up. Place in the fridge until ready to use.

• More butter goes into the pan.
• Add the mojo sauce and let it melt.

You could add this sauce to a shoe, and it would taste good. Please don’t try that home, kids!

Great Idea: Try this sauce with fish, scallops, mussels. Just about any seafood would go well with this sauce.

Camarones al Mojo de Ajo vs. Camarones al Ajillo:

• In some Spanish-speaking countries, these two dishes are exactly the same.
• In Mexico, Camarones al Ajillo is made with a garlic butter sauce, but it also includes chiles.

• Next up, add the shrimp.
• Stir constantly.

Larger shrimp take a longer time to cook. Smaller shrimp are done in minutes.

This makes a great appetizer, but as a main course, this is a delicious meal.

Don’t go far from the skillet. This dish is ready as soon as the shrimp turn pink. We’re talking minutes.

Use your best judgement on how long they should cook.

For a Party:

• Make the sauce and clean the shrimp ahead of time.
• Then when your guests arrive, greet them with the smell a buttery garlic sauce.

I do not recommend freezing this dish because reheated shrimp turn rubbery. However, you can keep it in the fridge for up to 3 days.

What goes good with shrimp?

Mexican White Rice
Homemade Tostada Shells
refried beans
Ensalada de Nopales

Tell me that wasn’t easy?! All under 30 minutes. It’s an appetizing Mexican seafood recipe that is sure to win the hearts of anyone who tastes it.

You might see this dish also served with lime wedges, cucumber, saltine crackers, and orange slices. Hope you enjoy!

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