Camarones al Mojo de Ajo (Mexican Shrimp in Garlic Mojo Sauce)
Prep 25m Cook 20m Additional 30m Ready In 1h 15m
Servings 4 servings Calories 660.2

Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.

Recipe Ingredients

  • ½ cup olive oil, divided
  • ½ cup butter, divided
  • 1 head garlic, cloves peeled
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • salt and ground black pepper to taste
  • 2 pounds cleaned baby squid, bodies sliced crosswise into 1/2 rings, large tentacles halved
  • 12 large jumbo prawns, cleaned
  • 2 dried pasilla chile, seeded and sliced

Cooking Directions

  1. 1 Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
  2. 2 Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
  3. 3 Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

Nutrition Facts

  • Calories 660.2
  • Carbohydrate 7.1 g
  • Cholesterol 124.9 mg
  • Fat 53.1 g
  • Fiber 1.3 g
  • Protein 39.3 g
  • Saturated Fat 18.4 g
  • Sodium 281.7 mg
  • Sugar 0.3 g

Chef's Notes

Watch the recipe video in Spanish on my blog: Gaby Cervello
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