Camarones al Ajillo

Name: Camarones al Ajillo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Cuban
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

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

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

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

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

Cook shrimp for 2 minutes, then pour in 1/4 cup dry white wine and 2 tbsp fresh lime juice.
5

Simmer for 2 minutes until shrimp turn pink and opaque, reaching an internal temperature of 145°F.
6

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

Questions

How long does Camarones al Ajillo keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Camarones al Ajillo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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