Hello!
This easy meal recipe is simple yet full of flavor! Garlic and “buttery” shrimp, is one of the best combos. “Camarones al Mojo de Ajo” is a dish you will almost alway see on the menu at Mexican restaurants. Very similar to a shrimp scampi, it is made with a lot of garlic, butter and typically served with the classic “rice and beans” combo.
Rather than using butter, I used ghee which makes it lactose-free. Most people who are dairy intolerant are okay with ghee (clarified butter). If you can tolerate dairy, you can use real butter (I love Kerrygold Grass-fed Pure Irish Butter). You can also use a vegan “butter”.
The rest of the ingredients I used, are traditional ingredients for this recipe. I served it with cauliflower rice but feel free to use any desired side dish.
Enjoy!
“Camarones al Mojo de Ajo” (Garlic Shrimp)
Ingredients
- 2 tbsp Ghee
- 8 Cloves of garlic, minced
- 1 tbsp Olive oil
- 1 lb. Shrimp Deveined, washed, and dried.
- Salt and Pepper to taste
- 2 tbsp Parsley, chopped optional garnish
- 1 Lemon or Lime optional garnish
Instructions
- In a large skillet over medium heat, throw in the ghee.
- Once the ghee is melted, add the minced garlic. Cook for 30-60 seconds. You don't want to burn them.
- Add the shrimp. Cook for 3-5 minutes or until they turn pink. Shrimp cooks fast!
- Season with salt and pepper.
- Garnish with parsley and lemon or lime.
