Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce)

By Paola Briseño-González

Updated Jan. 28, 2025

Camarones al Ajillo (Shrimp in Garlic and Guajillo Sauce)
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4(126)
Comments
Read comments

A classic from the Pacific Mexican coast, ajillo is the combination of the words ajo and guajillo — garlic and guajillo chile. This dish makes cooking with dried chiles easy: There is no toasting or soaking, and the chiles go from dry to softened in garlicky oil in just one minute. Guajillo chiles are barely spicy, which makes them a great entry-level option for the hesitant but chile-curious. The fresh lime juice and butter at the end makes a silky and punchy sauce that goes perfectly with arroz rojo, but is also good enough for dipping. Usually, this dish is served with crackers for swiping through the sauce.

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Ingredients

Yield:4 servings
  • 2pounds large or extra-large shrimp, peeled and deveined, tails kept on
  • Salt and black pepper
  • ¼cup avocado or vegetable oil
  • 3large garlic cloves, minced
  • 2 to 3large dried guajillo chiles, stemmed and seeded, thinly sliced crosswise (about ¼ cup)
  • 2tablespoons unsalted butter
  • ¼cup fresh lime juice (from 2 to 3 limes)
  • Saltines or cooked rice, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

454 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 48 grams protein; 746 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season shrimp with salt and lots of black pepper.

  2. Step 2

    Heat a large deep skillet over medium-low heat. Add oil and garlic and cook, stirring frequently with a wooden spoon, until the garlic is light golden brown, 4 to 6 minutes. Add chiles and cook until the oil turns a light ruby red but the chiles remain pliable, just 1 minute.

  3. Step 3

    Add the shrimp in a single layer, turn the heat to medium, and cook undisturbed for 2 minutes. Stir the shrimp until they start to curl, 4 to 6 minutes more.

  4. Step 4

    Add the butter and lime juice, stirring until the butter melts and coats the shrimp, about 2 minutes. Turn off the heat and taste, seasoning with more salt if needed. Serve with saltines or rice on the side.

Ratings

4 out of 5
126 user ratings
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Comments

LK

Tails = handles.

Mike

yes - they are easy to find in any Mexican market and also online

Abbey

Is it safe to assume these are dried chiles?

Bobby

Ok, I made as written mostly and it was really good. My suggestions: - I toasted the sliced chiles for 30 seconds in a dry pan over medium (chatGPT suggestion), and they weren’t a problem, perfectly edible. - I cooked the shells in the oil then removed them before adding the garlic - I would just cook the shrimp with the shells on for that super tender texture and to get flavor from shells - Served with Vallarta rice and spicy refried beans, wrap in a tortilla with Vallarta avocado salsa, some sour cream on the side - the only thing that was missing was some cotija cheese - delicioso. Also, this recipe was relatively quick and easy, very few ingredients. Make sure to keep the heat low, especially for the garlic. Very nice!

Bobby

Also double the garlic, double the butter, add more oil if you have cook shrimp in batches. Keep lime juice the same - 3 Mexican limes is perfect. xoxo

Fred

I served over rice and included shallot and added white wine as it simmered. Thoughts for next time. - add diced 1/2 onion - puree peppers before adding. Can use a little of the oil.

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