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–+ servings

Camarones al Ajillo (Shrimp In A Garlic Sauce)

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Prep Time 2 minutes
Cook Time 10 minutes
Course Appetizer, brunch, Dessert, Main Course, Pasta
Cuisine Caribbean, Caribeño, Latin, Latin America, Puerto Rican, Spanish
Servings 2 people
Calories 430 kcal

Equipment

Ingredients
  

  • ½ lb shrimp (shelled and deveined)
  • ⅓ cup aceite de achiote (annatto oil) can be substituted with a neutral cooking oil
  • 5 cloves minced garlic
  • 1 tsp adobo (all-purpose seasoning salt)
  • 1 tbsp dry sherry can be substituted with vino seco or a dry white wine

Optional:

  • 2-3 tsp red pepper flakes
  • 2 tbsp chopped cilantro

Instructions
 

  • Begin by generously seasoning the shrimp with adobo.
  • Using a Chef's Knife, mince the garlic cloves and set aside.
  • Over medium-low heat, add the aceite de achiote to a hot pan, followed by the minced garlic. Stir well to cook, but be careful not to burn the garlic, approximately 1 minute.
    If the pan is too hot, remove from the heat and continue to stir the garlic.
  • Add the sherry and stir for another minute.
  • Once the sherry has cooked off a bit, add in the shrimp.
  • When the middle of the shrimp turns opaque, use the tongs to flip it over. Depending on the size of the shrimp, each side takes approximately 2-3 minutes to cook.
    *This time estimate is for colossal shrimp.
  • Once you have flipped the shrimp, sprinkle in the optional red pepper flakes, followed by the chopped cilantro.
  • Serve immediately.

Pro tip:

  • This recipe can easily be multiplied to suit the amount of guests you're serving.
  • Serve this dish in a multitude of ways! As a main course, it can be served with oven-roasted vegetables or over rice, pasta, salad, or grits. You can also serve it tapas style with toasted bread or fried tostones.

Notes

Notes on including your child(ren): 
Develop your little chef(s)' critical thinking by tasking them with peeling the garlic. How will they peel it? Will they crush it with their fists or peel it with their fingernails? Give them the autonomy to problem solve on their own and help them build their independence and self-confidence by allowing them to strengthen their critical thinking. In the end, it's just garlic, right? The reward, on the other hand, is so much more.
For your older chef(s), have them practice their knife skills and sharpen their fine motor skills by tasking them with mincing the garlic and cilantro.
Do you need to peel and clean the shrimp you bought? What a fun scientific sensory activity for your budding chef(s)! Have them do the menial task of ripping off the legs, peeling the shells, and cleaning out the dorsal tract (aka the back or sand vein). What a loaded lesson! Some questions to ask your critical thinker: How many legs do they have? What does the exoskeleton feel like? Is it hard or soft? What does it sound like? Sharpen those fine motor skills by having them cut a line down the back, followed by using their pinching grasp to remove the sand vein.
 

Nutrition

Calories: 430kcalCarbohydrates: 6gProtein: 16gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 21gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 143mgSodium: 677mgPotassium: 223mgFiber: 1gSugar: 0.3gVitamin A: 825IUVitamin C: 2mgCalcium: 84mgIron: 1mg
Keyword Al Ajillo, Camarones, Gambas, Garlic, Shrimp, Tapas
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