Yield: 4 servings
Camarones al Mojo de Ajo
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.
Ingredients
- 1 ½ pounds shrimp, deveined and peeled
- 1 teaspoon kosher salt
- 4 tablespoons olive oil, divided
- 2 tablespoons salted butter
- 5 fresh garlic cloves, minced
- 2 tablespoons minced white onion
- 1 tablespoon freshly-squeezed lime juice
- 2 tablespoons white vinegar
- ½ teaspoon smoked paprika
- 2 tablespoons fresh parsley or cilantro, chopped
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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.
Nutrition
Serving: 1, Calories: 385kcal, Carbohydrates: 5g, Protein: 39g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 15g, Cholesterol: 374mg, Sodium: 1974mg, Sugar: 1g