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Camarones al Mojo de Ajo recipe served on a plate, by Pekin the Chef

Jul 13 2026

Restaurants›Fat Rosie's Taco and Tequila Bar›Camarones Al Mojo De Ajo Recipe

Camarones Al Mojo De Ajo Recipe

Name: Fat Rosie's Taco and Tequila Bars Camarones Al Mojo De Ajo Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup Olive oil; 10 cloves Garlic cloves, minced; 1 tsp Red pepper flakes; 2 tbs Lime juice; 1 tsp Salt; 1 lb Large shrimp, peeled and deveined; 1 tsp Black pepper; 2 cups Tomatoes, diced; 1 cup Red onion, diced; 1 cup Cilantro, chopped; 1 whole Jalapeño, diced (optional); 1 tbs Lime juice; 0.5 tsp Salt; 1 can (15 oz) Canned black beans, drained and rinsed; 0.5 tsp Cumin; 0.5 tsp Salt; 1 cup Long grain white rice; 2 cups Chicken broth; 1 cup Diced tomatoes; 0.5 cup Onion, diced; 1 clove Garlic, minced; 1 tbs Olive oil; 0.5 tsp Salt; 1 whole Avocado, diced

Inspired by Fat Rosie's Taco and Tequila Bar

Time45m

Serves4

Sautéed shrimp in mojo de ajo (sweet garlic sauce) tossed with fresh pico de gallo, avocado & black beans. Served over a bed of Mexican rice.

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Ingredients

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For the Mojo de Ajo

1 cup olive oil

10 cloves Garlic cloves, minced

1 tsp Red pepper flakes

2 tbs ReaLime juice

1 tsp Celtic sea salt

For the Shrimp

1 lb Large shrimp, peeled and deveined

1 tsp black pepper

For the Pico de Gallo

2 cups Tomatoes, diced

1 cup Red onion, diced

1 cup Cilantro, chopped

1 whole Jalapeño, diced (optional)

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

For the Black Beans

1 can (15 oz) Canned black beans, drained and rinsed

1/2 tsp Cumin

1/2 tsp Celtic sea salt

For the Mexican Rice

1 cup Long grain white rice

2 cups Chicken broth

1 cup Diced Tomatoes

1/2 cup Onion, diced

1 clove Garlic, minced

1 tbs olive oil

1/2 tsp Celtic sea salt

For the Avocado

1 whole Avocado, diced

Method

For the Mojo de Ajo

Prepare the Mojo de Ajo

In a small saucepan, heat the olive oil over medium heat until warm. Add minced garlic and red pepper flakes and sauté until the garlic is golden and fragrant, about 2-3 minutes. Remove from heat, stir in lime juice and salt. Set aside.

For the Shrimp

Cook the Shrimp

In a large skillet, heat the Mojo de Ajo over medium-high heat. Add the shrimp and season with black pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove from heat and toss with the remaining Mojo de Ajo.

For the Pico de Gallo

Make Pico de Gallo

In a medium bowl, combine diced tomatoes, red onion, cilantro, jalapeño (if using), lime juice, and salt. Mix well and let sit for at least 10 minutes for the flavors to meld.

For the Black Beans

Prepare Black Beans

In a saucepan, combine the drained black beans, cumin, and salt. Heat over medium heat until warmed through, about 5 minutes. Stir occasionally.

For the Mexican Rice

Cook the Mexican Rice

In a medium saucepan, heat olive oil over medium heat. Add diced onion and garlic, sauté until translucent. Add the rice and stir for 2 minutes. Stir in chicken broth and diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.

For Assembly

Assemble the Dish

In a serving bowl, place a bed of Mexican rice, top with sautéed shrimp, a generous scoop of pico de gallo, black beans, and diced avocado. Serve immediately.