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Video recipe

About this recipe

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Why you’ll love it

Juicy shrimp, golden garlic, smoky guajillo, bubbling butter, fresh lime, and cilantro create a fast Mexican seafood dish with glossy sauce and bold flavor in every bite. 🍤

Ingredients

• Shrimp 🍤
• 🍤 700 g large raw shrimp, peeled and deveined (1.54 lb) seafood
• 🍋 Zest of 1 lime
• 🧂 ¾ tsp fine sea salt
• ⚫ ¼ tsp ground black pepper
• 🌶️ ½ tsp smoked paprika
• 🫒 15 ml olive oil (1 tbsp / 0.5 fl oz)
• Mojo de ajo sauce 🧄
• 🧄 40 g garlic, thinly sliced (8–10 cloves / 1.4 oz)
• 🌶️ 3 dried guajillo chilies, stemmed and seeded
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🧈 50 g unsalted butter (3½ tbsp / 1.8 oz) dairy
• 🍋 45 ml fresh lime juice (3 tbsp / 1.5 fl oz)
• 🌿 ½ tsp dried Mexican oregano
• 🌶️ ¼ tsp chile de árbol flakes, optional
• 🧂 ¼ tsp fine sea salt
• To finish 🍽️
• 🌿 Fresh cilantro
• 🍋 2 limes, halved
• 🌶️ Thinly sliced fresh jalapeño
• 🧅 Finely sliced red onion
• 🥑 Sliced avocado, optional
• 🌮 Warm corn tortillas

Preparation

• 1 Prepare the guajillo chilies 🌶️ Cut the dried guajillo chilies into thin strips after removing the stems and most of the seeds. Keep the pieces small enough to soften quickly in the garlic oil.
• 2 Season the shrimp 🍤 Pat the shrimp extremely dry. Toss with lime zest, salt, black pepper, smoked paprika, and olive oil until evenly coated.
• 3 Char the limes 🍋 Heat a large cast-iron skillet over medium-high heat. Place the lime halves cut-side down and cook for 1–2 minutes until deeply browned. Transfer them to a plate.
• 4 Sear the shrimp 🔥 Add the shrimp to the hot skillet in a single layer. Cook for approximately 60–90 seconds per side until lightly golden and just cooked through, then transfer immediately to a clean plate.
• 5 Start the garlic oil 🧄 Reduce the heat to medium-low. Add the olive oil and sliced garlic to the skillet and cook gently for 1–2 minutes until the garlic begins turning pale golden.
• 6 Add the guajillo 🌶️ Add the guajillo strips, oregano, and optional chile de árbol. Cook for approximately 30 seconds while stirring so the chilies soften and release their color without burning.
• 7 Add the butter 🧈 Add the butter and allow it to melt into the garlic-chili oil. Swirl the skillet until the sauce becomes glossy and fragrant.
• 8 Add fresh lime 🍋 Pour in the fresh lime juice and add the salt. Let the sauce bubble gently for approximately 30 seconds while the butter, oil, and citrus combine.
• 9 Return the shrimp 🍤 Return the cooked shrimp and any juices from the plate to the skillet. Toss for 30–45 seconds until every shrimp is coated in the glossy garlic-guajillo sauce.
• 10 Add the fresh finish 🌿 Remove the skillet from the heat and add fresh cilantro, sliced jalapeño, and a squeeze from one of the charred lime halves.
• 11 Serve immediately 🍽️ Arrange the shrimp on a warm serving plate and spoon the crispy garlic, guajillo strips, and remaining mojo sauce over the top. Serve with charred lime, red onion, avocado when using, and warm corn tortillas.

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