Camarones Al Mojo De Ajo Recipe

Name: Javier's Restaurant - Newport Beachs Camarones Al Mojo De Ajo Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb wild Mexican white prawns (peeled, deveined, tails on or off per preference); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp smoked paprika (optional, for color and mild smokiness); 6 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; 8 cloves garlic (finely minced or pressed; about 1 large clove = 1 tsp minced); 2 tbsp fresh lime juice; 2 tbsp dry white wine (or low-sodium chicken broth as substitute); 2 tbsp fresh flat-leaf parsley (finely chopped); 1 tbsp fresh cilantro (finely chopped, optional); 0.25 tsp red pepper flakes (optional, for heat); 0.25 tsp granulated sugar (to balance acidity, optional); 4 each fresh lime wedges; 8 slices crusty bread (sliced) or warm tortillas; 2 tbsp chopped scallions (garnish, optional)

Inspired by Javier's Restaurant - Newport Beach

Time25m

Serves4

Wild Mexican white prawns, garlic butter sauce

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Ingredients

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Camarones

1 lb wild Mexican white prawns (peeled, deveined, tails on or off per preference)

1 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp smoked paprika (optional, for color and mild smokiness)

Mojo de Ajo (Garlic Butter Sauce)

6 tbsp Unsalted butter

1 tbsp extra-virgin olive oil

8 cloves garlic (finely minced or pressed; about 1 large clove = 1 tsp minced)

2 tbsp Fresh lime juice

2 tbsp dry white wine (or low-sodium chicken broth as substitute)

2 tbsp fresh flat-leaf parsley (finely chopped)

1 tbsp fresh cilantro (finely chopped, optional)

1/4 tsp red pepper flakes (optional, for heat)

1/4 tsp granulated sugar (to balance acidity, optional)

To Serve

4 each fresh lime wedges

8 slices crusty bread (sliced) or warm tortillas

2 tbsp chopped scallions (garnish, optional)

Method

Camarones

Prepare prawns

If not already done, peel and devein the prawns, leaving tails on or off per preference. Pat them very dry with paper towels to ensure good sear. Place prawns in a bowl and season with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp smoked paprika; toss gently to coat.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Add prawns in a single layer without crowding (work in two batches if needed). Sear prawns 1.5–2 minutes per side, until pink and just opaque; remove to a warm plate and set aside. Do not overcook—they will finish in the sauce.

Mojo de Ajo (Garlic Butter Sauce)

Lower heat to medium. In the same skillet (wipe out only if there is excessive burned residue but keep fond), add 6 tablespoons unsalted butter and melt gently. Add the 8 cloves minced garlic and stir continuously to release aroma, cooking 1–1.5 minutes until fragrant and just starting to turn golden at the edges. Do not let the garlic burn.

Add 2 tablespoons dry white wine (or chicken broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Cook 30–45 seconds to reduce slightly.

Stir in 2 tablespoons fresh lime juice, 1/4 teaspoon red pepper flakes (if using), and 1/4 teaspoon granulated sugar (if using) to balance acidity. Simmer the sauce gently 30 seconds more so flavors meld.

Whisk in chopped herbs: 2 tablespoons parsley and 1 tablespoon cilantro (if using). Taste and adjust seasoning—add a pinch more salt or a squeeze of lime if needed.

Return the seared prawns to the skillet, spooning the garlic butter sauce over them. Cook together 30–60 seconds just to reheat prawns and allow them to absorb the sauce. Toss gently to coat evenly.

To Serve

Transfer prawns and mojo de ajo to a warm serving dish. Spoon any remaining sauce over the prawns. Garnish with chopped scallions if desired and serve immediately with lime wedges and crusty bread or warm tortillas for sopping up the sauce.

Suggested accompaniments: a simple green salad, cilantro-lime rice, or charred vegetables. Leftovers can be refrigerated up to 2 days; reheat gently to avoid overcooking.