Camarones Al Mojo De Ajo Recipe
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
For the Shrimp
For the Pico de Gallo
For the Black Beans
For the Mexican Rice
For the Avocado
Method
For the Mojo de Ajo
- 1
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
- 2
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
- 3
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
- 4
For the Mexican Rice
- 5
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
- 6
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.
