These saucy Camarones al Ajillo are irresistible: shrimp bathed in a garlic-butter sauce with smoky paprika and bright lemon. This quick, classic recipe is perfect as an appetizer with crusty bread or served over rice with mango salsa for a satisfying main.
My husband and I fell in love with this simple garlic butter shrimp recipe and now we make it regularly. It comes together in about 15 minutes and is perfect for busy weeknights or when you want something impressive with minimal effort.
The combination of butter, olive oil, smoky paprika, plenty of garlic, and fresh lemon juice highlights the natural sweetness of the shrimp. The result is saucy, bright, and utterly craveable.
Serve it with warm crusty bread to sop up the sauce, spoon it over white rice or mofongo, or use it as a flavorful taco filling with mango salsa or a drizzle of chimichurri.
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Step by Step Instructions
Like heat? Add red chili flakes with the garlic to give the dish a spicy kick.
Frozen Shrimp? Plan Ahead!
I prefer fresh shrimp from a seafood counter, but frozen shrimp from the grocery store works well when you’re short on time. Follow thawing instructions on the package and pat the shrimp thoroughly dry before cooking to avoid excess moisture in the pan.
Dry shrimp sears better and allows the garlic butter to cling to the surface for maximum flavor.
All About the Spices
The base flavors—shrimp, butter, and lemon—are already excellent, but paprika elevates the dish with a smoky, slightly sweet note that complements the garlic and citrus.
Feel free to use your favorite seafood seasonings like sazon or adobo if you prefer; they’ll meld nicely with the garlic butter and bring different regional accents to the dish.
Buen provecho,
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Camarones al Ajillo (Quick Classic Recipe)
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Author: Salima Benkhalti
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Dinner, Entree, Lunch, Main Dish
Method: Stovetop
Cuisine: Latin, Puerto Rican, spanish
Diet: Gluten Free
Description
These saucy Camarones al Ajillo are finger-licking good; drenched in a paprika-forward garlic butter sauce and finished with lots of fresh lemon juice. This quick classic is delightful as an appetizer or main.
Ingredients
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- 2 tbsp olive oil
- 1/2 cup butter
- 10 cloves garlic, minced
- 2 lbs shrimp, peeled & deveined
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 1/2 tsp salt
- 2 tsp paprika
- 1/3 cup lemon juice + 1 tsp lemon zest
- 1 tsp fresh parsley, minced
Instructions
- Sauté oil, butter, and garlic. In a pan, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for a couple of minutes until fragrant, being careful not to burn it.
- Add the shrimp. Pat the shrimp dry with paper towels, then add them to the pan so they can sear evenly.
- Season with spices. Sprinkle in the garlic powder, onion powder, black pepper, salt, and paprika. Toss to coat and cook until the shrimp are pink, opaque, and cooked through—about 2–4 minutes depending on size.
- Finish with lemon and parsley. Remove the pan from heat, stir in the lemon juice and zest, then finish with chopped parsley. Serve immediately.
Equipment
Sauté pan (heavy-bottomed skillet works best for even heat).