Camarones al Ajillo – Shrimp with Garlic Sauce

Camarones al ajillo, also known as shrimp with garlic sauce, features tender shrimp in a garlic-infused butter sauce, with bright white wine and fresh herbs! Whether you’re enjoying it as a tapas-style appetizer or as a hearty main course, this versatile dish promises to deliver bold flavors that will have you reaching for crusty bread to soak up every last drop of sauce.

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There are many different variations of camarones al ajillo out there! Some recipes are very simple and use butter or olive oil, garlic, and salt/pepper. Some also add freshly chopped herbs, usually parsley – but also oregano or cilantro – and some freshly squeezed lemon juice at the end. You can also add white wine and/or cream.

Some also add dried red peppers, either whole, like the Spanish guindillas, or in flakes. Even the way the garlic is used tends to vary from one recipe or one place to another: some slice it, some dice it finely, others add the garlic cloves whole (or lightly crushed), and some blend it into a paste.

The Spanish variation, called gambas al ajillo, uses olive oil instead of butter and is usually served as an appetizer or tapas style dish with bread to soak up the sauce. In Ecuador and other Latin American countries, camarones al ajillo is served as part of the main course with rice, fried green plantains (patacones or tostones), and a small side salad. I’ve also had it served as an appetizer in some places in Ecuador, with a side of patacones, and usually, it’s the variation with a cream-based sauce.

My easy garlic shrimp recipe uses white wine to deglaze the pan, as well as lemon zest, freshly chopped green onions, fresh red chili pepper and parsley to give it some freshness and color. If you want to keep it simple you can just use parsley. If you need to replace the white wine you can use seafood broth, use ¼ cup vs ½ cup white wine and don’t worry about reducing it.

Ingredients Needed

• Shrimp: Make sure to use raw shrimp! They can be fresh or recently thawed. You can leave the tails on or off, it is up to you.
• Butter: Creates a rich, silky sauce!
• Garlic: The star of the show – don’t be shy! Fresh garlic should be used for best results.
• White Wine: Adds complexity and helps create a proper sauce. Choose a dry white wine you’d enjoy drinking.
• Parsley: Parsley is traditional, but cilantro would also work.
• Lemon: The zest adds lovely citrus notes while the juice brightens the final dish.
• Scallions: Provide a  fresh green color and contrast of texture.
• Fresno Chili Pepper: Optional but adds a nice kick. Alternatively, you can add some red pepper flakes!
• Salt & Pepper: To taste!

How to Make Camarones al Ajillo

1. Season: Season the shrimp with salt and pepper.

2. Sauté Garlic: Heat two tablespoons of butter in a skillet or frying pan over medium heat. Add the garlic and cook for 1 minute.

3. Cook the Shrimp: Add the shrimp and cook until done, stir frequently. Sprinkle with 1 tsp of chopped parsley.

4. Set Aside: Remove the shrimp and place them on a plate and reserve until later.

5. Make the al Ajillo or Garlic Sauce: Add the rest of the butter, the white wine and 1 tsp of lemon zest, cook until the wine is reduced by half.

6. Add Shrimp Back: Add the shrimp back into the pan and stir. Turn off the heat. Mix in the scallions/green onions, chili pepper (fresh or flakes) and chopped parsley.

7. Squeeze with Lemon & Serve: Drizzle with lemon juice and serve immediately. Can be served as a main dish with rice and patacones (green plantain chips) or as an appetizer on their own.

How to Serve Shrimp with Garlic Sauce

As a Main Course:

• Serve over fluffy white rice.
• Add fried green plantains (patacones/tostones) on the side.
• Include a fresh green salad like my mango avocado arugula salad or a tomato and onion curtido salad.
• Garnish with extra herbs and lemon wedges.

As an Appetizer:

• Serve in a heated cazuela (traditional Spanish ceramic dish) or directly in the pan or skillet.
• Accompany with plenty of crusty bread for sauce-soaking!
• Consider serving with a Spanish white wine like Albariño.
• For a Latin-style appetizer serve it on top of patacones.

Additional Serving Suggestions:

• Camarones al ajillo makes a great sauce for spaghetti or your choice of pasta, for a creamier variation you can add 1/2 cup of cream to the white wine sauce.
• It is also perfect as the ‘Surf’ topping for a grilled steak
• On top of grilled fish to take it to the next level, similar to this Grilled Fish with Seafood sauce

Frequently Asked Questions

Can I use frozen shrimp?

Yes! You can use frozen shrimp, but you have to allow the shrimp to thaw before using. To thaw shrimp quickly, you can add the frozen shrimp to a bowl with cold water. Let the shrimp sit in the cold water to thaw, but switch out the cold water every 15 minutes until the shrimp are completely thawed. Pat them dry before using.

How spicy are camarones al ajillo?

The heat level is completely customizable. Skip the chili pepper for no heat, or add more for extra kick.

How should I store and reheat leftover garlic shrimp?

Store any leftovers in an airtight container in the refrigerator for up to 2 days! Gently reheat in a pan over low heat just until warm to avoid overcooking the shrimp. Add a splash of white wine or broth if needed to refresh the sauce.

Camarones al Ajillo -Shrimp with Garlic Sauce

Recipe for Camarones al Ajillo, this Ecuadorian variation of Shrimp with Garlic sauce is made with shrimp, butter, garlic, white wine, fresh herbs (parsley or cilantro), lemon juice, green onion and aji or chili pepper.

5 from 3 votes

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Course: Appetizer, Main Course

Cuisine: Caribbean, Ecuadorian, International, Latin American, South American

Keyword: Al ajillo, Easy and quick, Garlic, Shrimp

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 people

Ingredients

• 2 lbs raw shrimp peeled and deveined (tails on or off according to your preference) – 2 lbs = aprox 1 kg
• 4 tbs butter
• 6 garlic cloves sliced or diced or crushed – add more or less based on your preference
• ½ cup of white wine – use shrimp stock as a replacement if needed
• 2 tablespoons of finely chopped parsley or cilantro, basil, etc
• 1 lemon juiced and zested
• 2-3 scallions or green onions chopped
• 1 mild aji pepper or Fresno chili pepper sliced or diced – optional, can also use red pepper flakes
• Salt and pepper to taste

Recommended side dishes:

• Ecuadorian or Latin style white rice
• Patacones (tostones) or green plantain chips
• Onion and tomato curtido salad

Instructions

• Season the shrimp with salt and pepper.
• Heat two tablespoons of butter in a skillet or frying pan. Add the garlic and cook for 1 minute.
• Add the shrimp and cook until done, stir frequently. Sprinkle with 1 tsp of chopped parsley.
• Remove the shrimp and place them on a plate and reserve until later.
• Add the rest of the butter, the white wine and 1 tsp of lemon zest, cook until the wine is reduced by half.
• Add the shrimp back into the pan and stir. Turn off the heat. Mix in the scallions/green onions, chili pepper (fresh or flakes) and chopped parsley.
• Drizzle with lemon juice and serve immediately.
• Can be served as main dish with rice and patacones (green plantain chips) or as appetizer.

Step by step preparation photos for Camarones al Ajillo or Shrimp with Garlic Sauce:

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