Entree: Mexico – Baja Peninsula Mexico – Camarones al Mojo de Ajo

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 1.5 lb (680 g) raw shrimp, peeled and deveined (about 20-24 medium shrimp)
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 10 large garlic cloves, minced (about 1/4 cup / 60 g)
- 2 tbsp (30 ml) fresh lime juice (from 1-2 limes)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes or 4-6 dried chile de arbol threads, crushed (optional, for mild heat)
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 1 1/2 cups (285 g) long-grain white rice, uncooked
- 3 cups (720 ml) water
- 1 tbsp (15 ml) vegetable oil (for rice)
- 1 tsp (5 g) kosher salt (for rice)
- 1 medium zucchini, sliced into 1/4-inch rounds (approx. 8 oz / 225 g)
- 1 red bell pepper, seeded and sliced into strips (approx. 6 oz / 170 g)
- 1 tbsp (15 ml) olive oil (for vegetables)
- 8-12 small corn tortillas (6-inch) for serving
- Lime wedges for serving

Instructions

Short Description:
Juicy Pacific shrimp sautéed in a generous, fragrant garlic-butter sauce and finished with lime and cilantro. Served with fluffy white rice, charred vegetables, and warm corn tortillas for a complete Baja Peninsula meal.

Regional Notes:
This Baja California Sur variation emphasizes a large quantity of garlic and butter (mojo de ajo) typical of coastal shrimp preparations and is commonly served with rice or warm tortillas. Unlike inland or tomato-based shrimp dishes, this version highlights the briny shrimp flavor with bright lime and simple charred vegetables common in Baja home cooking.

1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tbsp (15 ml) vegetable oil over medium heat, add the rice and toast 1 minute. Add 3 cups (720 ml) water and 1 tsp (5 g) salt, bring to a boil, then reduce heat to low, cover and simmer 18 minutes. Remove from heat and let stand, covered, 5 minutes.
2. While rice cooks, heat a large skillet or cast-iron pan over medium-high heat. Toss sliced zucchini and red bell pepper with 1 tbsp (15 ml) olive oil and a pinch of salt. Cook in the hot skillet, 3-4 minutes per side, until charred and tender; transfer to a warm plate and keep warm.
3. Wipe the skillet clean and lower heat to medium. Add 2 tbsp (30 ml) olive oil and 6 tbsp (85 g) unsalted butter. When the butter is melted and beginning to foam, add the minced garlic and sauté gently 1-2 minutes, stirring constantly, until fragrant and just golden (avoid browning).
4. Add the shrimp in a single layer and increase heat to medium-high. Season with 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and the crushed red pepper flakes or chile de arbol if using. Sauté shrimp 2-3 minutes per side (total 4-6 minutes) until opaque and just cooked through. Do not overcook.
5. Remove the pan from heat and stir in 2 tbsp (30 ml) fresh lime juice and 1/4 cup (15 g) chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime if needed.
6. Warm the corn tortillas in a dry skillet or wrapped in foil in a low oven for a few minutes. Fluff the rice with a fork and transfer to a serving platter.
7. To serve: arrange rice, charred vegetables, and warm tortillas. Spoon the shrimp and all the garlic-butter pan sauce over the rice and vegetables, garnish with extra cilantro and lime wedges. Each person may enjoy the shrimp with rice or wrapped in tortillas.
8. Leftovers: refrigerate shrimp and rice separately in airtight containers for up to 2 days; reheat gently to avoid overcooking shrimp.