Camarones al Ajillo
Camarones al Ajillo, succulent shrimp in a garlicky butter sauce with white wine, lime, and cilantro. Perfect with tostones and rice!
Servings: 2
Calories: 442kcal
Ingredients
- 1 pound raw large or jumbo shrimp peeled and deveined
- ½ stick unsalted butter
- 3 tablespoons olive oil
- 6 cloves garlic thinly sliced or minced
- ⅛ teaspoon crushed pepper flakes optional
- 1 zest and juice of lemon
- 1 tablespoon fresh cilantro rinsed and chopped
- ¼ cup dry white wine
- salt and pepper to taste
Instructions
- Rinse the shrimp under cool water and season with salt and pepper to taste.Note: Be sure to use raw shrimp, not precooked. Raw shrimp absorb all the rich flavors of the butter, garlic, lime, cilantro, and wine, making every bite more delicious and flavorful.
- Heat a pan over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
- Stir in the garlic and crushed red pepper (if using), sautéing until fragrant.
- Pour in the white wine and let it cook for about 2 minutes. Taste the broth, if it tastes bitter, reduce the heat and let it simmer a bit longer to allow the wine to evaporate.
- Add the lemon juice and zest, stirring to combine.
- Add the shrimp in a single layer and cook for 2–3 minutes on one side. Flip with a fork and cook for another 2 minutes on the other side. Be careful not to overcook, as shrimp can become tough and rubbery.
- Taste the sauce and adjust the seasoning with salt and pepper, if needed.Sprinkle with fresh cilantro. Serve immediately and enjoy!
Notes
Recipe Notes:
Wine: If you prefer not to use wine, you can substitute it with chicken broth or seafood stock for added depth of flavor.
Nutrition
Serving: 2 | Calories: 442kcal | Carbohydrates: 9g | Protein: 1g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 8mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 31mg | Calcium: 40mg | Iron: 1mg