Entree: Mexico – Veracruz – Camarones al Mojo de Ajo (Shrimp sautéed in a hot garlic butter and olive oil sauce finished with lime and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) large shrimp, peeled and deveined, tails on (about 16–20 shrimp)
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 tbsp (57 g) unsalted butter
- 8 cloves garlic, minced (about 2 oz (60 g))
- 1/4 tsp (1 g) red pepper flakes (optional)
- 1/4 cup (60 ml) dry white wine or seafood stock (optional)
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tbsp (15 ml) chopped fresh parsley (about 0.14 oz (4 g))
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Warm corn tortillas or white rice for serving (no measurement required)

Show original ingredient measurements

- 1 lb (454 g) large shrimp, peeled and deveined, tails on (about 16–20 shrimp)
- 3 tbsp (45 ml) extra-virgin olive oil
- 4 tbsp (57 g) unsalted butter
- 8 cloves garlic, minced (about 2 oz / 60 g)
- 1/4 tsp (1 g) red pepper flakes (optional)
- 1/4 cup (60 ml) dry white wine or seafood stock (optional)
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1 tbsp (15 ml) chopped fresh parsley (about 4 g)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Warm corn tortillas or white rice for serving (no measurement required)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the shrimp dry and season evenly with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper.
2. Heat a large skillet over medium-high heat and add the olive oil and 2 tbsp (30 ml) butter. When the butter foams, add the minced garlic and red pepper flakes and sauté for 30–45 seconds until fragrant but not browned.
3. Add the shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and just cooked through. Work in batches if necessary to avoid crowding.
4. Push the shrimp to the side of the pan. Add the white wine or stock (if using) to deglaze the pan, scraping up any browned bits, and allow to reduce by half, about 1 minute.
5. Stir in the remaining 2 tbsp (30 ml) butter and lime juice until the butter melts and forms a glossy sauce. Taste and adjust seasoning with remaining salt and pepper.
6. Toss the shrimp in the sauce, sprinkle with chopped parsley, and remove from heat. Serve immediately with warm corn tortillas or rice to soak up the mojo de ajo sauce.

1. Pat the shrimp dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat a large skillet over medium-high heat and add the olive oil and 2 tbsp butter. When the butter foams, add the minced garlic and red pepper flakes and sauté for 30–45 seconds until fragrant but not browned.
3. Add the shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and just cooked through. Work in batches if necessary to avoid crowding.
4. Push the shrimp to the side of the pan. Add the white wine or stock (if using) to deglaze the pan, scraping up any browned bits, and allow to reduce by half, about 1 minute.
5. Stir in the remaining 2 tbsp butter and lime juice until the butter melts and forms a glossy sauce. Taste and adjust seasoning with remaining salt and pepper.
6. Toss the shrimp in the sauce, sprinkle with chopped parsley, and remove from heat. Serve immediately with warm corn tortillas or rice to soak up the mojo de ajo sauce.