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Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo)

Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo)

A massive amount of garlic and bright cut of lime build the sauce for this Mexican shrimp dish, camarones al mojo de ajo.

By Julia RackowOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

There are many versions of this coastal Mexican dish, but its defining characteristics are a bold use of garlic and a bright citrus flavor. Though traditional recipes may require roasting or slow-cooking whole heads of garlic, we first mellow the allium’s pungency by steeping it in lime juice for a few minutes. We then coax out its sweet, nutty notes by gently pan-frying it in a little oil. A knob of butter—also traditional—tossed in at the end balances the garlic and lime and creates a silky sauce that clings lightly to the shrimp. Rice is a classic accompaniment, but crusty bread is delicious, too.

Tip

Don't add the garlic–lime juice mixture without first allowing the skillet to cool for about 5 minutes. This will prevent splattering and help ensure that the garlic browns evenly without scorching.

Ingredients
  • 1½

    pounds extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry

  • Kosher salt and ground black pepper

  • 10

    medium garlic cloves, finely chopped

  • 2

    tablespoons lime juice

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    small jalapeño chili, stemmed, seeded and finely chopped

  • ¼

    cup lightly packed fresh cilantro, finely chopped

  • 2

    tablespoons salted butter, cut into 2 pieces

Step 1

Season the shrimp with ½ teaspoon each salt and pepper. In a small bowl, stir together the garlic and lime juice; set aside. In a nonstick 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking.

Add half the shrimp in an even layer and cook without stirring until deep golden brown, about 2 minutes. Stir, remove the pan from the heat and continue stirring, allowing the pan's residual heat to finish the cooking, until the shrimp are opaque on both sides, another 20 to 30 seconds.

Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining the shrimp, adding them to the first batch.

Step 2

Allow the empty skillet to cool for about 5 minutes, then add the remaining 1 tablespoon oil, the garlic-lime mixture and ½ teaspoon salt.

Set the pan over medium-low and cook, stirring frequently and scraping up any browned bits, until the garlic is softened and golden brown, about 5 minutes.

Step 3

Add the jalapeño and any accumulated shrimp juices, then cook until the chili is softened, 1 to 2 minutes. Taste and season with salt and pepper. Off heat, add the shrimp,cilantro and butter, then stir until the butter has melted and mixed into the sauce.

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