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Mexican Garlic Shrimp (Camarones al Mojo de Ajo)

Mexican garlic shrimp (camarones al mojo de ajo) features succulent shrimp cooked quickly in a golden garlic-butter sauce with smoky guajillo heat and bright lime. This one-skillet method creates caramelized edges and a glossy, citrusy coating in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp & Marinade
  • 680 g large shrimp peeled and deveined, tails on
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 0.25 tsp cumin
Mojo de Ajo Sauce
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 10 garlic cloves thinly sliced
  • 2 dried guajillo chiles or 1 tsp chili flakes
  • 0.5 tsp red pepper flakes optional, for heat
  • 3 tbsp fresh lime juice about 2 limes
  • 2 tbsp fresh flat-leaf parsley roughly chopped
  • 1 tbsp fresh cilantro chopped
To Serve
  • 1 white rice or warm flour tortillas
  • 1 warm flour tortillas alternative
  • 1 lime wedges
  • 1 extra cilantro

Equipment

  • 1 cast iron skillet

Method
 

Season the shrimp
  1. Pat the shrimp dry with paper towels and toss with salt, black pepper, smoked paprika, and cumin until evenly coated. Set aside while you heat the skillet.
Make the garlic-butter mojo
  1. In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced garlic and dried guajillo chiles and cook for 3–4 minutes, stirring gently, until the garlic turns golden and fragrant—watch closely so it doesn't burn.
  2. Remove the guajillo chiles from the pan and discard (or leave in for extra smoky depth), then add the red pepper flakes if using. Keep the pan hot for the shrimp.
Cook and finish
  1. Increase heat to medium-high, then add the seasoned shrimp in a single layer and cook for 1–2 minutes per side until pink, curled, and slightly caramelized at the edges.
  2. Squeeze the lime juice directly into the pan and stir to combine until the sauce sizzles and coats the shrimp.
  3. Remove from heat and scatter over the parsley and cilantro, then stir lightly to distribute the herbs.
Serve
  1. Serve immediately over white rice or with warm flour tortillas, topped with extra cilantro and with lime wedges on the side.

Notes

Pro tip: keep the garlic moving while it browns—once it turns golden, cook time is short. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a skillet over low heat just until warmed (avoid boiling to prevent rubbery shrimp). Freezing is not recommended for best texture. For a lighter option, use half the butter and replace the rest with olive oil to keep the sauce glossy while reducing saturated fat.