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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!
- Olive oil
Here, we are using both butter and oil. However, you can use one or the other. Butter is preferred for the flavor.
Peel, devein, and wash the shrimps.
Set aside until ready to use.
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.
If it’s in your budget, buy them already deveined and ready to go. It’s also worth noting that Large to Jumbo Size shrimps are easier to devein.
No vampires at my house. To make this sauce requires A LOT of garlic.
You will need a full head of garlic. Not just one lonely clove, this 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.
- 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.
Can I use minced garlic?
Minced garlic is sold at the stores, you can buy some instead and avoid having to chop up all.
- 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!
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.
Remember to scrape the sides of the blender too, a long thin spatula works well in cases like this. You want everything last bit of this magic sauce.
- More butter goes into the pan.
- Add the mojo sauce and let it melt.
Try this sauce with fish, scallops, mussels, or just about any seafood would go well with this sauce.
Isn’t this dish called 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 the main course, this is a delicious meal.
Cook for 3-4 minutes, or until shrimp is pink.
Don’t go far from the skillet. This dish is ready as soon as the shrimp turn pink.
Use your best judgment on how long they should cook.
- For a party, make the sauce and clean the shrimp ahead of time. Simply put the sauce in plastic wrap and roll-up. Place in the fridge until ready to use, and when your guests arrive, greet them with the smell of buttery garlic sauce.
How long will it last?
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.
More Mexican Shrimp Recipes:
Camarones al Mojo de Ajo is ready in 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!
Hungry for More?
Camarones al Mojo de Ajo
- Peel, devein, and wash shrimp.
- Set aside until ready to use.
- In a blender, add ½ stick of butter, garlic, olive oil, lime juice, salt, and pepper.
- Blend until smooth.
- In a large skillet, melt the remaining stick of butter.
- Add all of the garlic mixture from the blender.
- Melt. About 1 minute.
- Add the raw shrimp.
- Cook for 3-4 minutes or until shrimp is pink.
- Top shrimp with butter sauce and chopped cilantro.