Camarones Al Mojo De Ajo Easy Marinade

Savor the flavors of Spain with these succulent Camarones Al Mojo De Ajo, or garlic shrimp, infused with a zesty marinade made with olive oil, lemon juice, garlic, and smoky paprika. This easy recipe yields tender, pink shrimp with a depth of flavor that will leave you craving more.

Ready Time

30 mins

Yields

10 servings

Ingredients

1 pound large shrimp, peeled and deveined
2/3 cup olive oil
1/4 cup freshly squeezed lemon juice
6 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/4 cup freshly grated ginger (optional)

Instructions

In a blender or food processor, blend olive oil, lemon juice, garlic, Dijon mustard, smoked paprika, salt, and black pepper until smooth. In a large bowl, combine the blended marinade, parsley, cilantro, and grated ginger (if using).

Stir well to combine.

Add the shrimp to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Preheat a grill or grill pan over medium-high heat.

Remove the shrimp from the marinade, letting any excess liquid drip off. Grill the shrimp for 2-3 minutes per side, or until they are pink and cooked through.

Serve immediately, garnished with additional parsley and lemon wedges if desired.

Notes

For the best flavor, use high-quality olive oil and freshly squeezed lemon juice. Don’t overprocess the marinade, or it’ll become too thick.

If using ginger, be sure to grate it just before adding it to the marinade to preserve its potency.

You can adjust the amount of garlic to your taste – if you’re a garlic lover, go for 8 cloves! The shrimp can also be baked in a preheated oven at 400°F (200°C) for 8-10 minutes, or until cooked through. To make ahead, prepare the marinade and store it in the fridge for up to 5 days.

Refrigerate the marinated shrimp for at least 30 minutes or up to 2 hours.