Camarones al Mojo de Ajo, a Mexican-style garlic shrimp dish, is packed full of garlic flavor and lime juice. It's a quick and easy dish that goes perfectly in tacos.
Prep Time7 minutesminutes
Cook Time13 minutesminutes
Total Time20 minutesminutes
Ingredients
1 ½poundsshrimp, deveined and peeled
1teaspoonkosher salt
4tablespoonsolive oil, divided
2tablespoonssalted butter
5fresh garlic cloves, minced
2tablespoonsminced white onion
1tablespoonfreshly-squeezed lime juice
2tablespoonswhite vinegar
½teaspoonsmoked paprika
2tablespoonsfresh parsley or cilantro, chopped
Instructions
Pat the shrimp dry and season with salt.
In a large skillet, heat the olive oil over medium heat. Cook the shrimp a few at a time, making sure not to overcrowd the pan. Cook each side for 2 minutes or just until they turn pink. Remove and keep warm. (I place the cooked shrimp on a plate and cover it with foil.) Repeat, until all the shrimp have been cooked.
Melt the butter in the pan and add the garlic and onion, cooking for about 3 to 4 minutes, until onion is tender. Add the lime juice and vinegar and cook for another minute.
Add the shrimp back to the skillet and cook for 2 more minutes. Sprinkle with smoked paprika and stir.
Remove immediately from the pan and garnish with parsley. Serve immediately, as desired.
Notes
Storage: Store in an airtight container in the fridge for up to 5 days, then reheat over low heat on the stove top. Can be frozen in an airtight container for up to 3 months. Thaw in the fridge before reheating.