Camarones Al Ajillo Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. Season both sides with kosher salt, black pepper and paprika (if using). Dry shrimp sear better when moisture is removed.

Heat pan

Place a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. When the butter stops foaming and the oil shimmers (about 1 minute), the pan is ready.

Sear shrimp

Add the shrimp in a single layer in the hot skillet. Cook undisturbed 1 to 1 1/2 minutes per side until shrimp are pink and just opaque. Work in a single layer and avoid overcrowding; cook in batches if necessary. Remove shrimp to a plate and set aside (they will finish cooking in the sauce).

Cook garlic

Lower heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add the thinly sliced garlic and red pepper flakes (if using). Cook, stirring constantly, about 45–60 seconds until garlic is fragrant and lightly golden but not brown (browned garlic tastes bitter).

Deglaze and build sauce

Carefully add the white wine (or stock) to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the liquid simmer 1–2 minutes to reduce slightly. Stir in the lemon juice.

Finish shrimp in sauce

Return the seared shrimp and any accumulated juices to the skillet. Toss gently to coat and simmer 30–60 seconds until shrimp are heated through and fully opaque. Taste and adjust seasoning with additional salt, pepper, or lemon if needed.

Finish and garnish

Remove skillet from heat and stir in chopped parsley and optional cilantro. Spoon remaining garlic-butter sauce over the shrimp. Let rest 1 minute before serving so flavors meld.

Arrange desired accompaniments on plates. For a traditional presentation: place 1 cup cooked rice and 1/2 cup warmed beans per serving, add 3 fried plantain pieces, and mound the garlic shrimp alongside.

Spoon extra garlic sauce from the skillet over the shrimp and rice. Garnish with a lemon wedge and a sprinkle of additional chopped parsley, if desired. Serve immediately so shrimp remain tender.