Camarones al Ajillo (Garlic Shrimp) Recipe - Allrecipes.com
Camarones al Ajillo (Garlic Shrimp) Recipe
  • READY IN 35 mins

Camarones al Ajillo (Garlic Shrimp)

Recipe by  

"Quick, easy and delicious shrimp that can be served over white rice or mofongo."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins

Footnotes

  • Editor's Note
  • These are delicious served with Mofongo.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2011

YUMM YUMMM YUMMM The only thing I did differently is that instead of the tomato sauce I used 1/4 cup of red cooking wine and 2 tbsp tomato paste (italian style from a tube)

 
Most Helpful Critical Review
Sep 17, 2012

I did enjoy this recipe for the most part, less time I will likely use less tomato sauce.

 

70 Ratings

Jul 23, 2011

This was excellent. I prepared the dish exactly as written and served it with Mofongo (from this site, same author of this recipe). If you like garlic, you will love this. Will definitely prepare this lovely, garlicky dish again.

 
Jun 17, 2011

This is a very good recipie! I tweaked it a little because my wife does not like tomato sauce, or spicy things. So in place of the sauce I just got a package of Lawrys Sundried tomato and garlic sauce, and Mixed that in. She also does not like spicy as well, so I cut out the peppers and put in paprika in place. But followed the rest of the recipie to a T. I Put it all on a bed of pasta,(would also go well with rice) and It came out with a VERY light Mediterranean taste. Definately season with salt and black pepper at the end, but it came out SO Flavorful! My wife said it was restraunt quality. I am rating this a 5 because this is a very EASY recipie with good results at the end.

 
Jun 16, 2011

Man- these were SO good! Very flavorful and definitely restaurant quality. I didn't have to substute a thing. I'll be making these again very soon as everyone raved about these! Will have to make some white rice next time, for sure

 
Nov 15, 2011

Yum! I made this for my Puerto Rican girlfriend and she 100% approved! Just a few notes. First, tomato sauce is not the same thing as you'd put on spaghetti. It's actually more of a purée. Look for Goya tomato sauce in little cans. Also, I'm assuming "fresh" shrimp means uncooked. I couldn't find any uncooked shrimp on sale, so I added cooked shrimp, but not until the final 5 minutes when the tomato sauce went in. Any earlier than that and the shrimp will get mushy. I served over white rice, and if you want the full experience, make some plantain slices fried in olive oil as the side. There was a decent amount of leftovers even after 2 large plates each.

 
Oct 14, 2012

My favorite Shrimp dish, makes you want to lick your fingers. Love the flavor

 
Oct 04, 2012

Delicioso! I was nervous that the garlic would overpower everything else, but once it was done I thought it tasted fantastic. I upped the red pepper flakes a bit because my fiance loves spicy food, otherwise followed the recipe as written. I'm adding this to my keeper file, gracias latinacook!

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 203 mg
  • 68%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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