Camarones al ajillo is one of the most popular dishes at restaurants in Puerto Rico, and for good reason… it’s delicious! This shrimp dish is cooked in a luxurious garlic butter sauce and garnished with finely chopped parsley. It’s bold and fresh and insanely good. A splash of white wine and lemon juice adds a vibrant punch of acidity, elevating the dish to new levels. Pair it with mofongo or tostones for an out of this world experience!
If you love seafood, check out these other recipes: bacalao guisado, chillo frito, bacalaitos, Baja fish tacos, y blackened shrimp.
Garlic shrimp is also very versatile. You can serve it as an appetizer or a main dish. I sometimes make garlic shrimp toast with sourdough bread. I chop the shrimp into bite sized pieces and place over a thick slice of crispy, sourdough toast. Then, I top it off with a generous amount of freshly grated parmesan cheese and garnish with chopped parsley. I purchase sourdough bread from a local baker called Shay Dough. It’s the best sourdough in town!
Camarones al ajillo ingredients:
- Shrimp
- Garlic
- Shallot
- Extra virgin olive oil
- Mantequilla
- Sal
- Ajo en polvo
- Red pepper flakes
- Ground annatto
- Black pepper
- Dry white wine
- Lemon juice
- Parsley
*Find the full recipe with measurements at the bottom of this post or click the Jump to Recipe button at the top of this page.
How to make camarones al ajillo:
Once the shrimp is clean and deveined, season and set aside. Place a skillet over medium heat. Add olive oil and butter. Once melted, add garlic and shallots. Cook for about 3 minutes, until fragrant.
Add the shrimp and toss in the garlic butter sauce. Cook for about 1 minute. Add the white wine and lemon juice. Cook for about another minute. The shrimp will turn pink when fully cooked. Sprinkle with chopped parsley and serve. ¡Buen provecho!
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Camarones al Ajillo (Garlic Shrimp)
Ingredientes
- 1 lb shrimp peeled and deveined
- 6-8 enteros garlic crushed
- 1 shallot finely diced
- 1 tbsp extra virgin olive oil
- 3 tbsp mantequilla
- 1 tsp sal
- 1/2 tsp ajo en polvo
- 1/4 tsp red pepper flakes opcional
- 1/8 tsp ground annatto opcional
- 1/8 tsp pimienta negra
- 2 oz dry white wine Pinot Grigio or Sauvignon Blanc
- 1 tbsp lemon juice
- parsley finely chopped
Intrucciones
- Once the shrimp is clean and deveined, season and set aside.
- Place a skillet over medium heat. Add olive oil and butter. Once melted, add garlic and shallots. Cook for about 3 minutes, until fragrant.
- Add the shrimp and toss in the garlic butter sauce. Cook for about 1 minute.
- Add the white wine and lemon juice. Cook for about another minute. The shrimp will turn pink when fully cooked. Sprinkle with chopped parsley and serve. ¡Buen provecho!
Check out my other Caribbean recipes!
Puerto Rican Mofongo (Mashed Fried Plantains)
Arroz con Pollo (Chicken and Rice)
Alcapurrias (Puerto Rican Fritters)
Churrasco with Chimichurri Sauce
Arroz con Gandules (Rice with Pigeon Peas)
Puerto Rican Potato Salad (Ensalada de Papa)
Arroz con Salchichas (Rice with Sausage)
Pegao (Puerto Rican Crispy Rice)
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