Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp)
This Mexican-style garlic shrimp is simmered with butter, olive oil, and lots of garlic and onion. I added smoked paprika to the mix for an added smoky flavor, fresh lime juice to balance the garlic with a tangy twist, and fresh parsley for brightness.
2poundslarge shrimp, defrosted, peeled, and deveined
1/2cupLand O Lakes® Butter with Olive Oil & Sea Salt
1small red onion, sliced
6cloves garlic, minced
1/2cupchopped fresh parsley (flat-leaf or Italian)
In a small bowl combine paprika and salt.
Season the shrimp with spice mixture.
Add the Land O Lakes® Butter with Olive Oil & Sea Salt to a frying pan over medium heat until it begins to melt.
Add the onion and garlic and sauté for about 5 minutes.
Add the shrimp and cook for 6 to 8 minutes or until they are completely cooked through.
Add the lime juice and parsley.
Enjoy with white rice, angel hair pasta, or tortillas.
Shortcut: Purchase frozen, peeled, and deveined shrimp.
How to defrost frozen shrimp: Let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a strainer, and rinse in cold water. The shrimp should be ready to cook in about 15 minutes.
Do not overcook shrimp: The shrimp will cook in 6 to 8 minutes. If they curl up into tight little O's, they're overcooked.
Parsley vs Cilantro: I made this recipe with parsley for a bright mild flavor, but feel free to substitute with cilantro for an earthy bolder flavor.
How to store leftovers: Refrigerate cooked shrimp for up to 3 days. I do not recommend freezingthis dish because shrimp becomes rubbery when reheated.