This Camarones al Mojo de Ajo features tender shrimp in a silky garlic-butter sauce with smoked paprika, fresh lime, and chopped parsley. It’s similar to a Mexican-style shrimp scampi—quick, flavorful, and ready in about 20 minutes, making it an ideal weeknight dinner that still feels special.
What are Camarones al Mojo de Ajo?
Camarones al Mojo de Ajo literally means “shrimp in garlic sauce.” This classic Mexican dish cooks shrimp in butter and olive oil with plenty of garlic and sliced onion. The result is rich, savory shrimp brightened by fresh lime juice and parsley.
The mojo de ajo sauce is a simple garlic-butter emulsion that coats each shrimp. Serve it over cilantro-lime rice, garlic butter rice, pasta, or tucked into warm tortillas. Because it isn’t spicy by default, it’s family-friendly and easy to adapt.
Why You’ll Love This Recipe
Ready in under 20 minutes
Uses simple ingredients you probably already have
Smoky, garlicky, and buttery—balanced with lime and fresh herbs
Flexible: serve with rice, pasta, or tortillas
Quick to prepare but tastes like a restaurant dish
Ingredients & Substitutions
Below are the key ingredients for this garlic shrimp. Exact quantities and a printable recipe are in the recipe card further down.
- Shrimp: Large shrimp, peeled and deveined. Pre-cleaned frozen shrimp save time.
- Butter & Olive Oil: Use both for flavor and a silky sauce. A butter blended with olive oil and salt can be convenient.
- Red Onion: Adds mild bite and color. White or yellow onion works too.
- Garlic: Fresh garlic is essential for authentic mojo de ajo flavor.
- Smoked Paprika: Brings a gentle smoky depth.
- Salt: Adjust to taste, especially if using salted butter.
- Lime Juice: Freshly squeezed for acidity and balance.
- Parsley: Flat-leaf parsley gives brightness; swap for cilantro if you prefer a bolder, more traditional Mexican note.
Optional Variations
Try one of these simple tweaks to change the flavor profile:
- Add red pepper flakes for heat.
- Use cilantro instead of parsley for a more pronounced herbal taste.
- Stir in a splash of white wine while cooking for extra depth.
- Add sliced jalapeño for a spicy kick.
How to Make Camarones al Mojo de Ajo
Step 1: Season the Shrimp: Combine smoked paprika and salt in a small bowl, then toss the shrimp to coat evenly.
Step 2: Sauté Onion & Garlic: Heat butter and a little olive oil in a large skillet over medium heat. Add sliced onion and minced garlic and sauté for about 5 minutes until soft and fragrant.
Step 3: Cook the Shrimp: Add the seasoned shrimp to the pan and cook 6–8 minutes, flipping once, until the shrimp turn pink and opaque.
Step 4: Finish & Serve: Remove from heat and stir in fresh lime juice and chopped parsley. Serve immediately over rice, tossed with pasta, or in warm tortillas. Sprinkle red pepper flakes if you want heat.
Serving & Topping Suggestions
Ways to serve mojo de ajo shrimp:
- Over cilantro-lime rice or garlic butter rice
- Tossed with Mexican green spaghetti or creamy chipotle spaghetti
- Served alongside sopa de fideo for a comforting meal
- Wrapped in warm corn tortillas for shrimp tacos
- With refried beans and Mexican rice for a hearty plate
- Paired with a crisp white wine or a tangy michelada for a refreshing contrast
Camarones al Mojo de Ajo Expert Tips & Tricks
Buy pre-cleaned frozen shrimp to save time and reduce cleanup.
Quick thaw method: Place shrimp in a colander and rinse with cold water for about 15 minutes if you need to thaw quickly.
Avoid overcooking: Shrimp are done when pink and opaque; tight O-shaped curls indicate overcooking.
Storage & Heating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because reheated shrimp can become rubbery.
To reheat, warm gently in a skillet over low heat just until heated through to protect texture.
Frequently Asked Questions
Season shrimp with smoked paprika, garlic, salt, and lime juice for a smoky, savory profile. Adjust spices to suit your heat preference.
Mojo de ajo means “garlic sauce.” It’s made by slowly cooking garlic in oil or butter until fragrant and golden, forming the base of many Latin dishes.
No—this version is not spicy. You can add red pepper flakes or sliced jalapeños if you prefer heat.
More Recipes
Camarones a la Diabla (Mexican Deviled Shrimp)
Pan-Fried Tilapia with Citrus, Mango, and Avocado Salsa
Quick & Easy Shrimp Tacos
Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)
If you try this Camarones al Mojo de Ajo, please leave a star rating and share how it turned out in the comments below!
Camarones al Mojo de Ajo Recipe
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 2 pounds large shrimp, defrosted, peeled, and deveined
- 1/2 cup butter with olive oil & sea salt (or butter + olive oil)
- 1 small red onion, sliced
- 6 cloves garlic, minced
- 1 lime, juiced
- 1/2 cup chopped fresh parsley (flat-leaf or Italian)
Instructions
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Combine smoked paprika and salt in a small bowl.
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Season the shrimp with the spice mixture.
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Heat the butter with olive oil in a frying pan over medium heat until it begins to melt.
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Add the sliced onion and minced garlic and sauté for about 5 minutes until softened and fragrant.
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Add the shrimp and cook for 6–8 minutes, or until shrimp are pink and cooked through.
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Stir in lime juice and chopped parsley.
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Serve with white rice, angel hair pasta, or tortillas and enjoy.
Notes
- Shortcut: Use frozen, peeled, and deveined shrimp.
- Quick thaw: Thaw overnight in the fridge, or rinse shrimp in cold water in a strainer for about 15 minutes for faster thawing.
- Don’t overcook: Shrimp cook in 6–8 minutes. Avoid tight O-shaped curls.
- Parsley vs. cilantro: Parsley provides a bright, mild finish; cilantro gives a stronger, earthier flavor.
- Storage: Refrigerate leftovers up to 3 days. Freezing is not recommended due to texture changes when reheated.
Nutrition
Carbohydrates: 3 g |
Protein: 24 g |
Fat: 13 g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by Jenna Sparks