Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce) Recipe

Introduction

Camarones al Ajillo is a flavorful Mexican dish featuring succulent shrimp cooked in a rich garlic and guajillo chile sauce. It’s quick to prepare and perfect for a satisfying weeknight meal with a bit of a spicy kick.

Ingredients

• 2 pounds large or extra-large shrimp, peeled and deveined, tails kept on
• Salt and black pepper
• 1/4 cup avocado or vegetable oil
• 3 large garlic cloves, minced
• 2 to 3 large dried guajillo chiles, stemmed and seeded, thinly sliced crosswise (about 1/4 cup)
• 2 tablespoons unsalted butter
• 1/4 cup fresh lime juice (from 2 to 3 limes)
• Saltines or cooked rice, for serving (optional)

Instructions

1. Step 1: Season shrimp with salt and lots of black pepper.
2. Step 2: Heat a large deep skillet over medium-low heat. Add oil and garlic and cook, stirring frequently with a wooden spoon, until the garlic is light golden brown, 4 to 6 minutes. Add chiles and cook until the oil turns a light ruby red but the chiles remain pliable, about 1 minute.
3. Step 3: Add the shrimp in a single layer, turn the heat to medium, and cook undisturbed for 2 minutes. Stir the shrimp until they start to curl, 4 to 6 minutes more.
4. Step 4: Add the butter and lime juice, stirring until the butter melts and coats the shrimp, about 2 minutes. Turn off the heat and taste, seasoning with more salt if needed. Serve with saltines or rice on the side.

Tips & Variations

• For a milder version, reduce the number of guajillo chiles or remove the seeds before slicing.
• Use fresh guajillo chile powder if dried chiles are unavailable, adding it with the garlic.
• Garnish with chopped cilantro for a fresh finish.
• Serve with warm tortillas for an easy shrimp taco variation.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp. It’s best eaten fresh but can be enjoyed as a quick leftover meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just be sure to fully thaw and pat the shrimp dry before cooking to ensure they sear properly and don’t release excess water.

What can I substitute for guajillo chiles?

If guajillo chiles are hard to find, ancho or New Mexico chiles can be used as a substitute. They provide a similar mild heat and rich flavor.

Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce) Recipe

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★★★★★

5 from 53 reviews

• Author: Isabella
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Camarones al Ajillo is a flavorful Mexican dish featuring large shrimp sautéed in a rich garlic and guajillo chile oil sauce, finished with a splash of fresh lime juice. This vibrant and easy-to-make recipe combines tender shrimp with aromatic garlic and smoky, slightly spicy guajillo chiles, delivering a delicious and satisfying meal perfect for serving with rice or salty crackers.

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Ingredients

Scale 1x2x3x

Shrimp

• 2 pounds large or extra-large shrimp, peeled and deveined, tails kept on
• Salt and black pepper, to taste

Sauce

• 1/4 cup avocado or vegetable oil
• 3 large garlic cloves, minced
• 2 to 3 large dried guajillo chiles, stemmed and seeded, thinly sliced crosswise (about 1/4 cup)
• 2 tablespoons unsalted butter
• 1/4 cup fresh lime juice (from 2 to 3 limes)

Serving

• Saltines or cooked rice, for serving (optional)

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Instructions

1. Season the shrimp: Generously season the peeled and deveined shrimp with salt and a good amount of black pepper to enhance their natural flavors.
2. Prepare the garlic and chile oil: Heat a large deep skillet over medium-low heat. Add the avocado or vegetable oil and minced garlic, cooking while stirring frequently with a wooden spoon until the garlic turns light golden brown, about 4 to 6 minutes. Add the sliced dried guajillo chiles and cook for an additional minute until the oil takes on a light ruby red color and the chiles become pliable.
3. Cook the shrimp: Add the seasoned shrimp to the skillet in a single layer. Increase heat to medium and cook undisturbed for 2 minutes to allow searing. Then stir the shrimp gently as they begin to curl, continuing to cook for another 4 to 6 minutes until they are opaque and cooked through.
4. Finish with butter and lime juice: Stir in the unsalted butter and fresh lime juice, mixing until the butter melts and coats the shrimp evenly, about 2 minutes. Turn off the heat.
5. Adjust seasoning and serve: Taste the shrimp and add more salt if needed. Serve immediately alongside saltines or cooked rice as preferred.

Notes

• Keep the heat medium-low when cooking the garlic to avoid burning it, which can create bitterness.
• If dried guajillo chiles are unavailable, you may substitute with another mild to medium dried chile like ancho or pasilla for similar flavor.
• Keeping the shrimp tails on helps retain moisture and adds a nice presentation.
• Be cautious not to overcook shrimp; they should be opaque and slightly firm but juicy.
• This dish pairs wonderfully with warm tortillas or a simple side of Mexican rice.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: Camarones al Ajillo, Shrimp in Garlic Sauce, Mexican Shrimp Recipe, Guajillo Chile Shrimp, Garlic Shrimp, Easy Mexican Dinner