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Camarones al Ajillo

Plump shrimp sizzled in extra virgin olive oil with generous amounts of garlic, fresh lime juice, and white wine. A classic garlic shrimp recipe served with parsley and red pepper flakes.

18 minEasyServes 4220 cal/serving

CubanDinnerStovetopPescatarianHigh ProteinLow CarbKetoGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeLow-SugarCorn-Free

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Ingredients

  • 1 lb large shrimp, peeled and deveined, patted dry
  • 1/4 cup extra-virgin olive oil
  • 8 garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1/4 cup dry white wine
  • 2 tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 2 tbsp fresh flat-leaf parsley, chopped

Instructions

  1. 1

    Heat 1/4 cup extra-virgin olive oil in a large skillet over medium heat.

  2. 2

    Add 8 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1 to 2 minutes until garlic is golden and fragrant.

  3. 3

    Increase heat to medium-high, then add 1 lb patted dry large shrimp, peeled and deveined and 1/2 tsp kosher salt to the skillet.

  4. 4

    Cook shrimp for 2 minutes, then pour in 1/4 cup dry white wine and 2 tbsp fresh lime juice.

  5. 5

    Simmer for 2 minutes until shrimp turn pink and opaque, reaching an internal temperature of 145°F.

  6. 6

    Remove from heat, toss with 2 tbsp chopped fresh flat-leaf parsley, and serve immediately.

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Questions

What internal temperature should Camarones al Ajillo reach?

For Camarones al Ajillo, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for white wine in Camarones al Ajillo?

The entry for Camarones al Ajillo calls for 1/4 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use frozen shrimp instead of shrimp in Camarones al Ajillo?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Camarones al Ajillo uses 1 lb large shrimp, peeled and deveined, patted dry.

Can I make Camarones al Ajillo less spicy?

Yes. The heat in Camarones al Ajillo comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Does Camarones al Ajillo contain shellfish?

Yes: 1 lb large shrimp, peeled and deveined, patted dry. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Camarones al Ajillo keep?

Refrigerate what is left of Camarones al Ajillo within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

Serve it with

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