Camarones al Mojo de Ajo, or Shrimp in Garlic Sauce
Camarones al Mojo de Ajo, or Shrimp in Garlic Sauce. It doesn’t matter what language you use, this meal is DELICIOUS!
Things to know:
What is Camarones al Mojo de Ajo?
Camarones al Mojo de Ajo translates to “shrimp in garlic sauce”. It is a popular Mexican seafood dish made by sautéing fresh shrimp in a rich blend of butter, olive oil, and a heavy amount of minced or sliced garlic, then brightening the savory sauce with fresh lime juice.
What is Mexican shrimp?
“Mexican shrimp” can mean wild-caught Pacific shrimp harvested off the coast of Mexico, known for their large size and sweet flavor, or it refers to popular Mexican shrimp dishes like Camarones a la Mexicana (shrimp cooked with tomatoes, onions, and chiles) or Cóctel de Camarón (Mexican shrimp cocktail).
Is shrimp a prawn?
No, a shrimp is not a prawn. While both are tiny 10-legged water creatures with shells, they belong to different scientific groups. Shrimp belong to the suborder Pleocyemata, and prawns belong to Dendrobranchiata. They also have different gill structures and leg shapes, though people often use the names for each other when cooking.
Which is the best shrimp to eat?
The “best” shrimp depends on flavor and texture preferences, but wild-caught Argentinian Red Shrimp and Key West Pink Shrimp are widely considered the best-tasting for their lobster-like sweetness and firm bite.
Which is better to eat, prawns or shrimp?
Neither is objectively better to eat than the other; they taste very similar, have nearly identical nutrition profiles, and can be used interchangeably in most recipes. Prawns are larger, meatier, and slightly sweeter, while shrimp are smaller, more flexible, and often more budget-friendly.
What is the most eaten shrimp?
The most common shrimp to eat is the Whiteleg shrimp (Pacific white shrimp), which makes up the vast majority of farmed shrimp worldwide. Other very common varieties include brown shrimp, pink shrimp, and tiger shrimp
Ingredients:
4 T olive oil divided
½ t smoked paprika
¼ t ground chipotle
½ t sweet paprika
½ t ground cumin
¾ t kosher salt
8 garlic cloves 4 of them minced and 4 of them thinly sliced
½ red onion thinly sliced
1 ½ pounds large shrimp peeled and deveined
2 T unsalted butter cut into 2 or 3 pieces
Freshly squeezed juice of 2 limes
¼ cup chopped cilantro or fresh parsley
1. In a large bowl, stir together 2 tablespoons of the olive oil, smoked paprika, chipotle, sweet paprika, cumin, salt, and the minced garlic. Add the shrimp and toss to coat.
2. In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil.
3. Add the onion and the sliced garlic and cook, stirring occasionally, until the onion is soft, about 5 minutes.
4. Add the shrimp and cook, stirring occasionally, until the shrimp are opaque and completely cooked through, 5 to 6 minutes.
5. Add the butter to the skillet and cook, stirring, just until the butter is melted and incorporated.
6. Just before serving, squeeze the lime juice over the top and sprinkle with the cilantro.
7. Serve hot over rice. ENJOY!
Equipment used:
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