Camerones al Mojo de Ajo

Simply put, shrimp in a rocking garlic oil. This past week I made a big batch of mojo de ajo, which translates to garlic sauce. Taking the time to break down the heads of garlic, and using some good extra virgin olive oil, yields something amazing. Something really wonderful that is just out of this world. Hands down some of the best garlic oil that you can use to saute anything in.

Camerones Mojo De Ajo

After making a batch and letting it sit in the refrigerator, I wanted to use the garlic oil and make shrimp with fettuccine for my wife’s birthday. A pound of fettuccine, a pound of shrimp, and about a half cup of mojo de ajo, brought some serious pleasure to the table. I sat back and watched the entire table consume, bowl after bowl, of this wonderful pasta and shrimp with garlic oil.


  • 4 heads of garlic, skins removed, smashed with a knife
  • 2 cups of good extra virgin olive oil, or enough to cover all of the garlic in a small 11×7 roasting pan
  • juice of one lime
  • 1 tsp salt
  • 2 chipotle peppers, diced
  • 1/2 lb of large uncooked shrimp, shell removed up until the tail, deveined

Preheat your oven to 300 degrees. Begin by breaking down all of your garlic. Add the garlic to roasting dish, and add in all of the oil, making sure all of the garlic is covered. Carefully move the pan to the oven, and cook for roughly 30 minutes. If you do not have a roasting pan, you can do this on the stove, on medium to low heat, just until the oil lightly bubbles, for 30 minutes. After 30 minutes, carefully remove from the oven, and stir in the salt and chipotle peppers, and add in the lime juice. Stir, and place back in the oven for another 30 to 40 minutes. Carefully remove from the oven, and let cool before placing it in a storage container that you can put in the refrigerator.

To make the shrimp, add about 1/4 cup of the oil, and some pieces of garlic to a large skillet. Bring to a medium-low heat, and add in the shrimp, and cook for a few minutes on each side, or until fully cooked. Plate and serve.

My kids loved the garlic shrimp so much, that they wanted me to make a plate the following day. The oil stays good in the refrigerator for a couple of weeks, which allows your imagination to go wild.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

7 thoughts to “Camerones al Mojo de Ajo”

  1. mojo de ajo…means wet with garlic. a good one… will have slow sauteed garlic slices, that are cooked until browned. They are then removed. the shrimp or fish is sauteed off, the garlic rewarmed, and immediately served. My favorite dish in all of Mexico.

    the additon of a chile make it al ajillo. but normally that would be a guajillo chile and not a chipolte.

    Both dishes are excellent.

    yours also sounds delicious.

    1. Carol, I would avoid freezing cooked shrimp or fish as it will typically dry out and be more difficult to eat when thawed and reheated. Your best bet is to serve this fresh, after cooking, and store in the refrigerator for up to two days for best results.

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