Camarones al Ajillo - Garlic Shrimp
This fresh and zesty dish is perfect for a quick meal. It is all made in one pot within a few minutes. It is normally accompanied by white rice, crusty baguettes or tostones (fried green plantains), and a few avocado slices.
Equipment
- 1 Large skillet
- wooden mortar and pestle* optional
- Lemon juicer optional
- Tongs and large spoon
Ingredients
- 1 lbs jumbo raw shrimp (peeled and deveined is best)
- 6-8 garlic cloves crushed
- Juice from 1 lemon
- 1 tsp oregano
- salt and pepper to taste
- 2 tbsp unsalted butter
- 1/2 cup white wine or water*
- 1/4 cup freshly chopped parsley*
Instructions
- If you have a mortar, crush the garlic until it’s mostly flat and separated. Otherwise, mince it.
- Mix the crushed fresh garlic, salt, pepper, oregano, and lemon juice in a small bowl.
- In a large bowl, add your shrimp as well as half of the garlic mixture. Set aside.
- Set a large skillet to medium-high heat.
- Once it’s hot, add the remaining half of your garlic mixture and sauté for about 30 seconds, or until fragrant.
- Add the wine or water and bring to a quick boil.
- Add the marinated shrimp and reduce stove to medium heat. Cook for no longer than 5 minutes, until the shrimp is pink and cooked.
- Served topped with freshly chopped parsley and an extra sprinkle of lemon juice.
- The best sides to serve this garlic shrimp with are white rice, crusty French bread, or tostones (fried green plantains).
- ¡Buen provecho from The Happy Wookiee!
Notes
It is very common for Puerto Ricans to have a mortar at home. If you do not have one, you can simply place the garlic cloves in a resealable bag and gently crush them with a tenderizer. You can also mince them with a knife, but it is far more flavorful to crush it.
Wine is optional for this recipe. If you would rather use a different liquid, you can opt for vegetable broth or just water. If you use water, I recommend adjusting the seasoning to your liking at the end.
Many people use cilantro instead of parsley. For this particular recipe, I prefer fresh parsley but if you like fresh cilantro better or simply do not like parsley, you can use that instead. It will be flavorful either way!
Store in an airtight container in the fridge for up to three days. It can be frozen for up to 90 days. To reheat, do it over low heat to avoid overcooking.