Entree: Mexico – Baja California – Camarones al Mojo de Ajo (Garlic-butter shrimp sautéed with lime and fresh herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined (tails optional)
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 8 cloves garlic, thinly sliced or minced
- 1/4 tsp (0.5 g) red pepper flakes (optional for heat)
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1/4 cup (60 ml) dry white wine or seafood stock (optional)
- 2 tbsp (8 g) fresh parsley or cilantro, chopped
- Salt and freshly ground black pepper to taste
- Lime wedges for serving
- Warm corn tortillas or steamed white rice for serving (optional)

Instructions

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. In a large skillet over medium heat, melt 2 tbsp (30 g) of the butter together with 2 tbsp (30 ml) olive oil.
3. Add the garlic and red pepper flakes (if using) and sauté gently until the garlic is fragrant and just beginning to color, about 1–2 minutes; avoid burning the garlic.
4. Increase heat to medium-high and add the shrimp in a single layer. Cook without moving for about 1 minute, then flip and cook another 1–2 minutes until shrimp are opaque and just cooked through.
5. Pour in the white wine or seafood stock if using and allow to reduce for 1 minute, then add the remaining 2 tbsp (30 g) butter and the lime juice; swirl the pan so the butter melts and forms a glossy sauce coating the shrimp.
6. Remove from heat and stir in the chopped parsley or cilantro. Taste and adjust seasoning with salt, pepper, and more lime if desired.
7. Serve immediately with lime wedges and warm corn tortillas or steamed rice to soak up the garlicky sauce.