Juicy shrimp coated in a Mexican mojo de ajo, where garlic cooks gently in oil and butter until sweet, golden, and fragrant. A squeeze of lime juice wakes up the dish right before serving.
Ingredients
- 600 g raw peeled shrimp, tail-on
- 12 cloves pink garlic
- 40 g unsalted butter
- 4 tbsp mild olive oil
- 2 pieces dried árbol chili
- 2 pieces lime
- 0.5 bunches fresh flat-leaf parsley
- 1 tsp fine salt
- 1/2 tsp ground black pepper
Method
- Thoroughly pat the shrimp dry with paper towels, then salt them lightly; they should be dry to the touch to sear without releasing too much water.
- Peel the garlic, slice it very thinly or mince it fine; set aside the chopped parsley and lime wedges separately.
- Heat the oil and butter over low heat in a large skillet; when the butter foams gently without browning, add the garlic.
- Let the garlic slowly confit over low heat, stirring often, until it becomes pale blonde, highly fragrant, and soft; it must never turn dark brown.
- Add the chili, crumbled or left whole depending on the desired heat level, then stir briefly until its fragrance is released.
- Slightly increase the heat, arrange the shrimp in a single layer, and cook, turning them as soon as they turn pink on the edges; they are ready when opaque, curled, and still plump.
- Turn off the heat, add pepper and a squeeze of lime, and toss to coat the shrimp in the mojo without cooking them further.
- Scatter with flat-leaf parsley and serve immediately, with lime wedges to squeeze at the table and the piping hot garlic sauce at the bottom of the dish.
Nutrition
Per serving
- Energy
- 392.6 kcal
- Protein
- 37.55 g
- Carbohydrate
- 7.87 g
- Fat
- 24.16 g
- Fibre
- 2.84 g
- Calcium
- 156.81 mg
- Iron
- 5.13 mg
- Magnesium
- 85.3 mg
