Camarones al Mojo de Ajo (Garlic Butter Prawns)
Why this recipe works
- Fast cooking: Prawns cook in minutes, making this a genuinely quick dish once the garlic, lime and coriander are prepared.
- Big garlic flavour: Gently cooking sliced garlic in butter gives the sauce a rounded, savoury depth without needing a long simmer.
- Richness with lift: Lime zest and juice brighten the buttery sauce and keep the dish from feeling heavy.
Get the most out of this recipe
Adjust the heat
- For less heat: Swap the hot paprika for smoked or sweet paprika to keep the colour and depth without as much spice.
- For more heat: Add a pinch of dried chilli flakes with the paprika, or finish with sliced fresh chilli.
- Keep it balanced: If the sauce tastes too fiery, add extra lime juice off the heat to sharpen and lighten the finish.
Timing notes
- Prep first: Slice the garlic, zest and juice the lime, and chop the coriander before the pan goes on; the cooking stage moves quickly.
- Serve straight away: The prawns are best while just cooked and the butter sauce is still loose and glossy.
Common mistakes
- Browning the garlic: Keep the heat moderate so the garlic turns fragrant rather than dark, which can make the sauce taste bitter.
- Overcooking the prawns: Remove the pan from the heat as soon as the prawns are pink and opaque; they will toughen if cooked too long.
- Skipping the drying step: Wet prawns release excess liquid and steam in the pan, diluting the garlic butter sauce.
Serving ideas
- What to serve with it: Warm corn tortillas are ideal, but rice, black beans or a crisp cabbage salad also work well with the buttery sauce.
- Fresh finish: Extra coriander and lime wedges give each serving a brighter, fresher edge.
- Keep the juices: Serve in shallow bowls so the prawns stay coated in the garlic butter rather than leaving the sauce behind in the pan.
Equipment you'll need
Ingredients
Instructions
- Pat the prawns dry. Finely slice the garlic, then zest and juice the lime. Roughly chop the coriander.
- Warm the corn tortillas in a dry frying pan over medium heat for 20 to 30 seconds per side, just until pliable. Stack and cover to keep warm.
- Melt the butter in a large frying pan over medium heat until foaming. Add the garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
- Add the prawns, hot paprika and fine sea salt. Cook for 2 to 3 minutes, tossing, until the prawns are pink and just cooked through.
- Take the pan off the heat and stir in the lime zest and juice. Fold through most of the coriander, then spoon the prawns and buttery juices into bowls and scatter over the remaining coriander. Serve straight away with the warm tortillas for mopping up.
Recipe notes
Tips
- Keep the heat at medium so the garlic turns fragrant and pale gold, not brown, which can make the sauce bitter.
- If using raw frozen prawns, defrost fully and pat very dry before cooking so they sauté rather than steam.
Substitutions
- Replace hot paprika with smoked paprika for a gentler heat and a smoky finish.
- Replace lime with lemon for a slightly softer, less aromatic citrus note.
- Replace butter with extra-virgin olive oil for a lighter, dairy-free version.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat the prawns gently in a frying pan over low heat just until piping hot, adding a small knob of butter to loosen the sauce; avoid overcooking.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Crustaceans Milk
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