Don’t let the name of this recipe intimidate you, camarones al mojo de ajo is simply a traditional latin american sautéed garlic shrimp recipe. It can also be called “camarones al ajillo”.
The secret to tender, juicy and flavorful shrimp dishes is to not over-cook them. If you cook them for too long they become rubbery and bland. It only takes a 2 to 4 minutes to fully cook a shrimp and keep in mind that they continue to cook even after you remove them from the stove. Once the shrimp have turned pink/orange in color, they are done.
- I used grass-fed butter for this recipe, but if you want a dairy-free version, you can just use more olive oil instead.
- The lemon and orange juice can also be substituted for a splash of white wine.
- This dish is mildly spicy, but you can omit the chipotle peppers or replace them with chili flakes or whatever hot pepper you have on hand.
1 lb of raw shrimp
1 tbsp of olive oil
4 tbsp of butter or ghee (or more olive oil)
1 tbsp of minced garlic
1/2 tbsp of lemon juice
1 tbsp of orange juice
Dry chipotles or chipotle powder to taste (optional)
1/4 to 1/2 tsp of dry oregano
Fresh Parsley or cilantro for garnishing
- In a large skillet heat the oil and the butter until the butter is melted
- Add shrimp and cook on medium heat until both sides turn pink/orange in color.
- Add the rest of the ingredients.
- Continue to cook for a minute or two.
- Remove from heat
- Sprinkle with oregano and parsley and serve
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