Camarones Al Ajillo Recipe

Pat and season

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Place in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp fresh lemon juice. Toss to coat and let sit at room temperature for 5–10 minutes while you prepare other ingredients.

Heat oil and butter

In a large skillet (10–12 inches) over medium heat, add 3 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. Heat until butter melts and foam subsides but before it browns, about 1 minute.

Infuse garlic

Add the 6 thinly sliced garlic cloves to the skillet in a single layer. Sauté gently, stirring frequently, until the garlic is fragrant and just turning golden (do not let it burn), about 1–1.5 minutes.

Add spices

Stir in 1 tsp red pepper flakes and 1 tsp smoked paprika for about 10–15 seconds to bloom the spices in the fat, releasing their aroma.

Deglaze

Carefully pour in 1/4 cup dry white wine (or broth) to deglaze the pan, scraping up any brown bits. Increase heat to medium-high and let the liquid reduce by about half, 1–2 minutes.

Cook shrimp

Add the seasoned shrimp in a single layer to the skillet. Cook undisturbed for 1.5–2 minutes, until the bottoms turn pink and opaque. Flip the shrimp and cook another 1–1.5 minutes until fully opaque and just cooked through (total cook time 3–4 minutes depending on size).

Finish sauce

Reduce heat to low. Spoon the pan sauce over the shrimp and add 3 tbsp finely chopped fresh parsley and 1 tbsp chopped cilantro (if using). Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired. If sauce is too thin, cook 30 seconds more; if too thick, add a splash (1–2 tsp) of water or wine.

Transfer shrimp and sauce to a shallow serving dish. Sprinkle additional parsley. Serve immediately with lemon wedges and crusty bread or steamed rice to soak up the garlic-infused sauce.

Leftovers: cool quickly, refrigerate in an airtight container up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp.