Camarones al Ajillo (Puerto Rican Garlic Shrimp)

Delicious Camarones al Ajillo cooked in a cast iron skillet.

5 from 10 votes

Camarones al Ajillo (Puerto Rican Garlic Shrimp)

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.

Prep Time10

Cook Time10

Course: Appetizer, Dinner

Cuisine: Puerto Rican

Servings:

Calories: 335kcal

Author: Catherine Arena

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