Camarones Al Mojo De Ajo (Mexican Shrimp in Garlic Mojo Sauce)

Name: Camarones Al Mojo De Ajo (Mexican Shrimp in Garlic Mojo Sauce)
Prep time: 25 min
Cook time: 20 min
Yield: 4
Ingredients: 1/2 cup olive oil, divided; 1/2 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

⏱️ Ready in 45 min 🥄 Prep 25 min 🔥 Cook 20 min 👥 4 servings 👁️ 3 views

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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 25 min

Cook 20 min

Serves 4

Difficulty Medium

🛒 Ingredients

1/2 cup olive oil, divided

1/2 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

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 660

% Daily Value*

Total Fat 53.1g 68%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 282mg 12%

Total Carbohydrate 7.1g 3%

Dietary Fiber 1.3g 5%

Total Sugars 0.3g

Protein 39.3g 79%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.

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.