Shrimp is my go-to for a quick dinner, and camarones al ajillo is the ultimate lazy meal. It’s even easier than camarones guisados, with just a handful of basic ingredients and barely any prep time.
The thing about this garlic butter shrimp is that it’s best enjoyed warm, right after cooking. If you’re looking for a shrimp dish that’s great cold, I’d go with shrimp ceviche instead.
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Just a handful of ingredients give this recipe so much flavor
You only need to season the shrimp with a little bit of sofrito and a sprinkle of salt and pepper, and the ajillo sauce is made with only 4 ingredients:
- butter
- garlic
- lemon juice
- sazón
I love garnishing with chopped cilantro to add a little freshness and color to the camarones.
Easily make this creamy garlic butter shrimp
Camarones al ajillo is served one of two ways; in a garlicy butter sauce like this or in a creamy garlic butter sauce. It’s all about personal preference when making shrimp, but to turn this into a creamy version, just stir in ¼ cup of heavy cream to the garlic butter and let it thicken slightly before adding the shrimp.
Serve camarones with tostones and lime juice
The best way to serve camarones al ajillo is with crispy tostones (aka fritos) or and with a couple lime wedges. This is also the perfect dish to serve with a delicious mofongo!
Camarones al Ajillo (Dominican Garlic Butter Shrimp)
Ingredients
Instructions
- Season the shrimp with sofrito, salt, and pepper and set aside.
- Heat a large pan over medium-high heat and sear the shrimp for about 1-2 minutes per side, until lightly browned but not fully cooked through. Remove from the pan and set aside.
- In the same pan, melt the butter and add the minced garlic. Cook for about 1 minute, stirring frequently, until the garlic is fragrant and the butter starts to brown slightly.
- Squeeze the juice from half a lemon into the pan, then add sazón and stir everything together. Return the shrimp to the pan and cook for another 1-2 minutes, tossing them in the garlic butter until fully coated and cooked through.
- Remove from heat and garnish with chopped cilantro. Serve with tostones and lime wedges on the side. Buen provecho!
