Camarones al Mojo de Ajo
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 25 min · Shellfish · pescatarian, keto, low-carb, high-protein
339 cal
32g protein
10g carbs
19g fat
per serving · estimated
Ingredients
- 3/4 lb large shrimp, peeled and deveined
- 6 garlic cloves
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lime
- 1/4 cup fresh parsley
- 1 guajillo chile
- 4 corn tortillas
Method (tap to check — screen stays awake)
- Finely slice the garlic and cut the guajillo into thin rings.
- Melt the butter with the olive oil over low heat and add the garlic and guajillo.
- Cook gently for 5 to 6 minutes until the garlic is soft and pale gold, not browned.
- Raise the heat to medium, add the shrimp, and cook for 4 to 5 minutes until pink and just firm.
- Finish with lime juice, salt, and chopped parsley.
- Serve with warm tortillas to soak up the garlic butter.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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