Camarones al Ajillo (Puerto Rican Garlic Shrimp) are cooked in a delicious broth of butter, garlic, lime, white wine and cilantro or parsley. Serve as an appetizer, with pasta or on top of rice. Yummylicious!!
If you’re a seafood and shrimp lover like I am, then you will love these Camarones al Ajillo (Puerto Rican Garlic Shrimp)!
These are delicious, succulent plump shrimp in a garlicky, butter, lime, cilantro and wine broth that are to die for!
You will find Camarones al Ajillo on the menu in many restaurants in Puerto Rico especially along the coast and the Metropolitan Area of San Juan.
This shrimp recipe is extremely similar to the notoriously famous shrimp scampi recipe but with some slight differences.
In Puerto Rico, we use slightly more garlic and cilantro instead of parsley. Although that’s not to say that sometimes, we do use parsley too! And sometimes neither!
Serve Camarones al Ajillo with:
- These are great served as an appetizer served with crusty bread for dipping in the broth. YUM!
- On the side or on top of white rice.
- With garlic tostones (fried garlic plantains).
- Puerto Rican Rice (Puerto Rican Yellow Rice with Corn)
- Puerto Rican Rice and Beans (Arroz con Habichuelas).
- Cilantro Lime Rice
- Arroz Mamposteao (“Dirty Rice” with Beans)
- On top of pasta or egg noodles.
Or whatever else you can think of I’m sure these will taste amazing with!
Ingredients for Camarones al Ajillo
- 1 pound RAW large or jumbo shrimp
- 1 stick unsalted butter
- 6 garlic cloves
- juice of half a lime
- 2 tablespoons of fresh cilantro or flat leaf parsley
- ¼ white wine (dry)
- salt and pepper to taste
How to Make Camarones al Ajillo
- Peel and mince garlic cloves.
- Peel and devein shrimp. Rinse and season with salt and pepper to taste.
- Set aside in the refrigerator until ready to use.
NOTE: It is important to use raw shrimp and not precooked shrimp. You want all the flavors of the butter, garlic, lime, cilantro and wine to soak into the shrimps.
- In a cast iron skillet or pan, over medium heat, add the butter. Allow the butter to melt. DO NOT burn the butter.
- Add the minced garlic, lime juice and wine. Stir well and cook for about 5 minutes. (Watch not to allow garlic to burn)
(Taste broth and make sure it is not bitter. If so, lower heat and cook broth for a few more minutes allowing white wine to evaporate.)
- Add shrimps and cook for 2-3 on one side, flip with a fork and cook for an additional 2 minutes on the other side. (Do not overcook or shrimp will be tough and rubbery)
Shrimps will be pinkish/orange in color when fully cooked.
- Add chopped cilantro or parsley and stir.
- Taste for seasoning. Add additional salt and pepper if needed.
Shrimps are done.
Serve shrimps with any of the yummy options above!
For additional shrimp recipes, you will also love these:
Fried Avocado Stuffed with Shrimp
Tacos Gobernador (Cheesy Shrimp Tacos)
Salpicón de Mariscos (Seafood Medley)
Mexican Bruschetta Recipe (with Shrimp)
Pinchos de Camarones (Shrimp Skewers Wrapped in Rice Noodles and served with an Avocado Jalapeño Dip)
for a full list of yummy shrimp recipes, click here → shrimp recipes
📖 Recipe
Camarones al Ajillo (Puerto Rican Garlic Shrimp)
Ingredients
- 1 pound raw large or jumbo shrimp peeled and deveined
- 1 stick unsalted butter
- 6 garlic cloves minced
- juice of half a lime
- 2 tablespoon fresh cilantro or flat leaf parsley chopped
- ¼ cup dry white wine
- salt and pepper to taste
Instructions
- Peel and mince garlic cloves.
- Peel and devein shrimp. Rinse and season with salt and pepper to taste.Set aside in the refrigerator until ready to use.NOTE: It is important to use raw shrimp and not precooked shrimp. You want all the flavors of the butter, garlic, lime, cilantro and wine to soak into the shrimps.
- In a cast iron skillet or pan, over medium heat, add the butter. Allow the butter to melt. DO NOT burn the butter.
- Add the minced garlic, lime juice and wine. Stir well and cook for about 5 minutes. (Watch not to allow garlic to burn)(Taste broth and make sure broth is not bitter. If so, lower heat and cook broth for a few more minutes allowing white wine to evaporate.)
- Add shrimps and cook for 2-3 on one side, flip with a fork and cook for an additional 2 minutes on the other side. (Do not overcook or shrimp will be tough and rubbery)Shrimps will be pinkish/orange in color when fully cooked.
- Add chopped cilantro or parsley and stir. Taste for seasoning. Add additional salt and pepper if needed.Shrimps are done.
- Serve Camarones al Ajillo as an appetizer with crusty bread for dipping in broth, with pasta, egg noodles, tostones (garlic fried plantains) or beside or on top of rice.
Nutrition
Veronica says
Excelente
Recetas
Cathy says
¡Muchisimas gracias Veronica!! ¡Cuanto agradezco este comentarion tan dulce! ¡Un millon de gracias por tomar el tiempo de su dia para comentar y dejarme saber cuanto le gustan las recetas!
Ariel says
I want to try this recipe since my husbands aunt would make this for him but, she passed 3 years ago. I have a question though, is the white wine specifically necessary or can it be substituted with something else?
Cathy says
Hello Ariel! It’s wonderful you want to recreate a dish that your husbands aunt would make, I’m sure he will appreciate it so so much! The wine is not specifically necessary and if you like you can replace it with a few options. You can instead add 1/4 cup of chicken broth or simply use water or add extra butter to your liking. It will still come out super delicious and he will love them with or without the wine. Hope this helps, please feel free to let me know if there is anything else I can help you with! Enjoy!!
Emese says
I had me at “cooking time 10-minutes”. Love quick and easy recipes.
Cathy says
Me too Emese! 🙂
Natalie says
Looks so delicious and light – perfect for a healthy balanced dinner or lunch ♥
Cathy says
Thank you Natalie!
Alina | Cooking Journey Blog says
Cilantro and lime shrimps are so delicious, this is perfect to serve with pasta and white wine!
Cathy says
Yes it is! 🙂
Brian says
I loved these, bright and light but loads of greaqt flavour and super quick too, thank you!
Cathy says
Thank you Brian! 🙂
Amy Chung says
This recipe looks amazing! Everything looks so fresh. Love that you put lime wedges in there whole without peeling the rind off. I love shrimp in any way shape or form so will deifnitely try this!
Cathy says
Thank you Amy! Yes I love the lime in there whole, looks pretty too. Let me know when you try these and what you think! 🙂
Suzy says
I am loving the sound of this! So simple yet so flavorful! Trying this soon!
Cathy says
Thanks Suzy! You will love these!
Alison says
That shrimp looks divine! I love latin flavors. I’m so glad I found your site.
Cathy says
Awww thank you Alison!
Jocelyn (Grandbaby Cakes) says
This has such incredible flavor in it! I’m in love!
Cathy says
Thanks Jocelyn!!
Kelly Anthony says
I am a shrimp lover like you and I also love the smell of butter, garlic, lime, and white wine cooking. What a great combination!
Cathy says
Yes it is Kelly! Love these!
Lizzy says
Yum! What a refreshing summer appetizer. I’m going to make these for a cookout next weekend. Shrimp will be such a nice alternative to the standard meat-heavy food. Can’t wait to share them!
Cathy says
Thanks Lizzy!!!! You will love these!!