Camarones al Mojo de Ajo

Garlic-soaked shrimp in a vibrant citrus and herb sauce, ready in under 20 minutes. A classic Mexican seafood dish with bold, fresh flavors.

mexicanseafoodquick dinnergluten-freerestaurant-style

Ingredients

1
Place the garlic cloves on a cutting board and lay the flat side of a large knife blade on top of each one; press down with the heel of your hand to crush them into flat pieces, breaking the papery skin.
2
Roughly chop the crushed garlic pieces into chunks about the size of a small pea — do not mince finely, as larger pieces stay more tender during cooking.
3
Pat the shrimp dry using paper towels, pressing gently on each one until no moisture remains on the surface.
4
Pour 6 tablespoons of olive oil into a large skillet and set it over medium-high heat; wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
5
Add the chopped garlic to the hot oil and stir constantly for 30 seconds until the smell becomes strong and fragrant but the garlic pieces remain pale golden, not brown.
6
Pour in the lime juice and orange juice, then immediately add the shrimp and sprinkle salt evenly over the top; stir everything together until the shrimp are fully coated.
7
Cook, stirring every 15 seconds, for 4–5 minutes until all the shrimp have turned fully opaque white (not translucent) and feel firm when you press one with a spoon.
8
Remove the skillet from heat and stir in the cilantro, folding it gently into the sauce so it is distributed throughout.
9
Divide the shrimp and sauce evenly among four bowls or plates, spooning extra garlic and citrus liquid from the pan over each portion.

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