First, start by peeling and deveining the shrimp. If you purchased shrimp that is already peeled and deveined, you can skip this step. Season the shrimp with lemon juice, salt, ground black pepper and crushed red pepper flakes. Set aside for now.
Next, chop and mince the garlic cloves.
Heat the butter in a skillet over medium high heat.
Once the butter has melted, add in the minced garlic and sauté for 30 seconds.
Add the dry white wine, lower the heat to medium and give everything a quick stir. Add the shrimp and cook for 1-2 minutes on each side.
Finally, garnish with fresh parsley and serve the camarones al ajillo with crusty bread for dipping into the garlic sauce and enjoy!
- I added 1/4 tsp of crushed red pepper flakes because I love the kick it gives the camarones al ajillo. Omit the crushed red pepper flakes if you don’t enjoy a little heat.
- Save some time by purchasing shrimp that is already peeled and deveined. I do leave the tails on because they pack a lot of flavor but that will be according to personal preference.
- Some people like to add green or red peppers to their camarones al ajillo. I recommend adding the chopped peppers right after adding the butter and sautéing for about 3-4 minutes before adding the garlic.
Calories: 139kcal | Carbohydrates: 3g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 287mg | Sodium: 2053mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 8mg | Calcium: 185mg | Iron: 3mg